Instant Pot Root Vegetables & Lemon Caper Sauce Recipe
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Jump to RecipeThese Instant Pot Root Vegetables are a delicious and hearty fall side dish recipe cooked in a creamy white wine lemon caper sauce.
Serve with any protein, or ladle on top of noodles or rice for a hearty and complete meal.
This Instant Pot Root Vegetable Recipe Is:
- Earthy
- Sweet
- Bright
- Fresh
- Hearty
- 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?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Olive Oil
- Onion
- Garlic
- Carrots
- Potatoes
- Sweet Potatoes
- Parsnips
- White Wine
- Vegetable Stock
- Fresh lemon juice
- 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!
- Salt & Pepper
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 good homecooked meal but don’t hours to spend in the kitchen .
Browse all our Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a tasty meal can be on your table in no time. Even faster than ordering takeout!
How Do I Make These Instant Pot Root Veggies?
- Set the instant pot to Sauté mode, add the olive oil, onions, and garlic and sauté 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!
Other Easy Fall Root Vegetable Recipes You’ll Love!
Instant Pot Garlic Mashed Potatoes
Seasonal Roasted Root Vegetables with Lemon Caper Vinaigrette
Clay Pot Chicken & Roasted Vegetables
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Instant Pot Root Vegetables & Lemon Caper Sauce
Ingredients
- 2 tablespoons extra virgin 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 pure maple syrup
- sea salt and black pepper
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
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A vegetable delight