Go Back Email Link
+ servings

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

The Herbeevore
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 2 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Side Dish
Cuisine American
Servings 6 servings
Calories 333 kcal



  • 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: 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?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!