Though its fancy name, meaty texture, and earthy flavor might fool you, the portobello is just a type of mature common mushroom, and it can be substituted with cooking-time adjustments in any recipe that calls for them. Silken tofu creates the creamy sauce that works perfectly with this dish.

Instant Pot Spinach and Portobello Benedict [Vegan]

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Cooking Time



  • 1/2 cup silken tofu
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon turmeric powder
  • 1 tablespoon vegetable oil
  • Pinch salt
  • 1 tablespoon olive oil
  • 4 small portobello mushroom caps
  • 2 cups fresh spinach leaves
  • 2 vegan English muffins, toasted


  1. Add the silken tofu to a food processor and puree until smooth. Add the lemon juice, mustard, cayenne, and turmeric. Blend until well combined. With the food processor still running, slowly add the vegetable oil and blend until combined. Season with salt to complete the vegan hollandaise.
  2. Pour the hollandaise into a small saucepan and heat on low. Keep warm until ready to serve.
  3. Press the Sauté button on the Instant Pot™ and add the olive oil. Add the mushroom caps and spinach and stir until coated with the oil and slightly softened, about 3 minutes.
  4. Lock the lid into place. Press the Manual button and adjust time to 9 minutes. When the timer beeps, let pressure release naturally until the float valve drops and then unlock lid.
  5. Place a toasted English muffin open-faced on each plate and top each half with a Portobello cap and sautéed spinach. Drizzle with a spoonful of the warm vegan hollandaise to finish.

Nutritional Information

Per Serving: Calories: 331 | Carbs: 35g | Fat: 15g | Protein: 15g | Sodium: 257mg | Sugar: 10g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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  1. I was concerned about the lack of liquid in the instant pot – my understanding is that you need at least a cup of liquid, so I added about a half cup of red wine (because everything tastes beter with wine:-) and a half cup of water (because I only had a half cup left in the wine bottle), and it turned out great. Also used chopped kale instead of spinach because I live on a remote island where everything sells out by Saturday and there was no spinach to be found. According to my better half, it was much better with kale! though how he knows that… at any rate, it worked:-) Lovely brunch, thank you!