Instant Pot Root Vegetables & Lemon Caper Sauce (Vegan, GF)

These Instant Pot Root Vegetables are a delicious and healthy fall side dish recipe cooked in a creamy white wine lemon caper sauce!  Serve with any protein, or ladel on top of noodles or rice for a hearty and complete meal.

This Instant Pot Root Vegetable Recipe Is:

• Earthy
• Sweet
• Bright
• Fresh
• Healthy
• Ready in about 20 minutes in the Instant Pot (start to finish!)
• Vegan, Gluten Free, Refined Sugar Free, Dairy Free

This recipe is a riff off my Roasted Root Vegetables Recipe, which is probably our most made meal!  I decided to mix it up and cook the veggies in the Instant Pot instead of in the oven.  The result was heavenly.  The sauce is light, sweet, and slightly acidic, which is fantastic with the hearty roots.

What’s In These Roasted Root Vegetables in the Instant Pot Recipe?

• Olive Oil: I like to use this delicious Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry.  For the quality of oil you get, it’s an excellent value, I would highly recommend!
• Onion
• Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
• Carrots
• Potatoes
• Sweet Potatoes
• Parsnips
• White Wine
• 1 cup white wine
• Reduced Sodium Vegetable Stock or Bouillon: I love this Better than Bouillon Vegetable Base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine.  You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out!  Start with a low sodium broth or bouillon, and add more salt later if needed.
• Lemon Juice: Fresh only, for flavor. Use fresh lemons if you have it, or this really great powdered lemon that you can keep in your pantry. This lemon is great for dressings, dips, and even cocktails.
• Capers – give this dish an extraordinary flavor, brightness, and sophistication!
• Whole Grain Mustard – for a really nice flavor and texture, you can use either whole grain mustard, stone ground, or dijon… I’d stay clear from yellow prepared mustard for this recipe.
• Maple syrup: for natural sweetness without the refined sugar, I’d definitely recommend using a natural maple syrup over sugar in this recipe.  And don’t even think about using fake pancake syrup… only the real deal maple syrup in this recipe!  (Being married to a Canadian, I have to add that disclaimer)  🙂
• Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt.  It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
• Tellicherry Black Pepper: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper.  This pepper is the same price is buying pre-ground, and has a million times more flavor!  I use these really great tellicherry peppercorns, which I would definitely recommend. 

Easy Weeknight Meals

This Pressure Cooker Root Vegetable Recipe is what I call an Easy Weeknight Meal – which is on your table in about 30 minutes.  These quick and simple recipes are perfect for those nights when you want a healthy homecooked meal but don’t hours to spend in the kitchen . I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time.  Even faster than ordering takeout!

How Do I Make These Instant Pot Root Veggies?

Instant Pot Root Vegetables & Lemon Caper Sauce (Vegan, GF)

Kelly Jensen

These Instant Pot Root Vegetables are a delicious and healthy fall side dish recipe cooked in a creamy white wine lemon caper sauce!  Serve with any protein, or spoon on top of noodles or rice for a complete meal.

5 from 4 votes

Print Recipe Pin Share Tweet

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Side Dish

Cuisine American

Servings 6 servings

Calories 333 kcal

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 1 sweet onion sliced
• 3 cloves garlic minced
• 4 carrots sliced
• 4 potatoes chopped
• 2 sweet potato chopped
• 2 parsnips sliced
• 1 cup white wine
• 1 cup water
• 2 lemons juiced
• 2 tablespoons capers
• 2 tablespoons whole grain or Dijon muatard
• 1 tablespoon maple syrup
• Himalayan Sea Salt and Pepper to Taste

Cook ModePrevent your screen from going dark

Instructions

 

• Set the instant pot to Saute mode, add the olive oil, onions, and garlic and saute for 3 to 4 minutes until the veggies begin to soften.
• Add the rest of the ingredients and stir well to combine.
• Seal the lid, and set the Instant Pot to Pressure Cook for 5 minutes.
• After it's finished cooking, quick release the steam, taking care to keep your hands and face away from the steam vent.
• Stir and serve over rice or pasta, enjoy!

Nutrition

Calories: 333kcalCarbohydrates: 62gProtein: 6gFat: 5gSaturated Fat: 1gSodium: 163mgPotassium: 1295mgFiber: 10gSugar: 13gVitamin A: 17496IUVitamin C: 62mgCalcium: 97mgIron: 2mg

Keyword Fall Instant Pot Recipes Vegetables, Fall Root Vegetable Recipes, Instant Pot Root Vegetables, Pressure Cooker Root Vegetables, Root Vegetables In Lemon Caper Sauce, Vegan Instant Pot Vegetable Recipes, Winter Root Vegetable Recipes

Did You Make This Recipe?Please leave a rating and comment below!
Or tag me @theherbeevore in your photo on Instagram!