Instant Pot Root Vegetables & Lemon Caper Sauce
Kelly Jensen
These 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 spoon on top of noodles or rice for a complete meal.
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
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 Sea Salt and Black Pepper
Cook Mode Prevent your screen from going dark
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!
Calories: 333 kcal Carbohydrates: 62 g Protein: 6 g Fat: 5 g Saturated Fat: 1 g Sodium: 163 mg Potassium: 1295 mg Fiber: 10 g Sugar: 13 g Vitamin A: 17496 IU Vitamin C: 62 mg Calcium: 97 mg Iron: 2 mg
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