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–+ servings

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.
5 from 4 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 333 kcal

Ingredients
  

  • 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

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
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