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The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes

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A new and vibrant vegan cookbook authorized by Instant Pot, from the creator of the Rainbow Plant Life blog. With food and photos as vivid, joyous, and wholesome as the title of her popular cooking blog--Rainbow Plant Life--suggests, Nisha Vora shares nourishing recipes with her loyal followers daily. Now, in her debut cookbook, she makes healthy, delicious everyday coo A new and vibrant vegan cookbook authorized by Instant Pot, from the creator of the Rainbow Plant Life blog. With food and photos as vivid, joyous, and wholesome as the title of her popular cooking blog--Rainbow Plant Life--suggests, Nisha Vora shares nourishing recipes with her loyal followers daily. Now, in her debut cookbook, she makes healthy, delicious everyday cooking a snap with more than 90 nutritious (and colorful!) recipes you can make easily with the magic of an Instant Pot pressure cooker. With a comprehensive primer to the machine and all its functions, you, too, can taste the rainbow with a full repertoire of vegan dishes. Start the day with Nisha's Homemade Coconut Yogurt or Breakfast Enchilada Casserole, then move on to hearty mains like Miso Mushroom Risotto, and even decadent desserts including Double Fudge Chocolate Cake and Red Wine-Poached Pears. The Vegan Instant Pot Cookbook will quickly become a go-to source of inspiration in your kitchen.


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A new and vibrant vegan cookbook authorized by Instant Pot, from the creator of the Rainbow Plant Life blog. With food and photos as vivid, joyous, and wholesome as the title of her popular cooking blog--Rainbow Plant Life--suggests, Nisha Vora shares nourishing recipes with her loyal followers daily. Now, in her debut cookbook, she makes healthy, delicious everyday coo A new and vibrant vegan cookbook authorized by Instant Pot, from the creator of the Rainbow Plant Life blog. With food and photos as vivid, joyous, and wholesome as the title of her popular cooking blog--Rainbow Plant Life--suggests, Nisha Vora shares nourishing recipes with her loyal followers daily. Now, in her debut cookbook, she makes healthy, delicious everyday cooking a snap with more than 90 nutritious (and colorful!) recipes you can make easily with the magic of an Instant Pot pressure cooker. With a comprehensive primer to the machine and all its functions, you, too, can taste the rainbow with a full repertoire of vegan dishes. Start the day with Nisha's Homemade Coconut Yogurt or Breakfast Enchilada Casserole, then move on to hearty mains like Miso Mushroom Risotto, and even decadent desserts including Double Fudge Chocolate Cake and Red Wine-Poached Pears. The Vegan Instant Pot Cookbook will quickly become a go-to source of inspiration in your kitchen.

30 review for The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes

  1. 4 out of 5

    Faye

    Some pretty good recipes. Chana masala was a huge hit and a worthwhile use of the instant pot, and I loved the vegan queso and the carrot miso “butter”. Disliked: the layout. I really hate when the ingredients are listed on one page and directions require turning a page. Constant flipping back and forth is so aggravating. And this was the case for every. single. recipe. Understandable for longer recipes, but better editing could have helped with this on shorter ones. I don’t need a full page abo Some pretty good recipes. Chana masala was a huge hit and a worthwhile use of the instant pot, and I loved the vegan queso and the carrot miso “butter”. Disliked: the layout. I really hate when the ingredients are listed on one page and directions require turning a page. Constant flipping back and forth is so aggravating. And this was the case for every. single. recipe. Understandable for longer recipes, but better editing could have helped with this on shorter ones. I don’t need a full page about why each of these is the Best Thing Ever. Also disliked: some of these can be made better and faster with regular non instant pot cookware, for example the sautéed tofu with broccoli. It was delicious but I made it a second time in a pan and it was better because the tofu stayed well browned. I also had problems with steel cut oats but that may have been an IP malfunction? They were finished on the stove with equally good results. Final dislike: the organization of the book was annoying. Why/how is tofu and broccoli a side dish? (That’s dinner to me!) why was dal in multiple chapters? Why aren’t the two oatmeal recipes back to back? Why aren’t the obvious garnishes listed in the ingredient list? Etc. Overall I appreciate getting some ideas for more vegetarian ways to use the IP. BUT this cookbook needs revision. And don’t cook broccoli in an instant pot!

  2. 4 out of 5

    Agie Yatsko

    Creative, delicious recipes for those who love to cook. This is not a book meant for the "set it and forget it crowd". This book is perfect for anyone who wants to try new ingredients and use all the functions of the Instant Pot to end up with delightful vegan meals. Creative, delicious recipes for those who love to cook. This is not a book meant for the "set it and forget it crowd". This book is perfect for anyone who wants to try new ingredients and use all the functions of the Instant Pot to end up with delightful vegan meals.

  3. 4 out of 5

    J.L. Slipak

    MY THOUGHTS: I received this book in exchange for my honest review. I’ve taken a bit of time to provide this review because I wanted to try some of the recipes in the book to report on. I should add that this book isn’t just about recipes. In the Introduction you learn a bit about the author. The author discusses “The Instant Pot.” She explain how to use the pot and gives some of the terminology you need to familiarize yourself with to use it, including those used throughout this book. This is a ki MY THOUGHTS: I received this book in exchange for my honest review. I’ve taken a bit of time to provide this review because I wanted to try some of the recipes in the book to report on. I should add that this book isn’t just about recipes. In the Introduction you learn a bit about the author. The author discusses “The Instant Pot.” She explain how to use the pot and gives some of the terminology you need to familiarize yourself with to use it, including those used throughout this book. This is a kitchen appliance that the author recommends. It’s a pressure cooker that the author uses often to create the dishes described in the book, and she explains why she recommends it based on her first-hand experiences with it. We also learn why the author became vegan. She then focuses on her approach to cooking and an introduction to spices and herbs she’ll suggest you use and other things you’ll need to stock your kitchen with to proceed. There’s a section on frequently asked questions with her answers you will find useful, along with cook time charts. Then, she begins with recipes starting with sauces and dips. This chapter takes you through recipes for things like mushroom broth, vegetable broth to vegan cheese sauce and vegan queso. She’ll teach you how to make restaurant-style Hummus and bean dip. Next are jams, and then you’re into the next chapter. This chapter is about breakfasts and you begin with yogurts, oatmeal, breakfast casseroles, rice pudding and much more taking you to the next chapter. This one introduces satisfying sides involving hearty grain salads, creamy bean dishes, and some can actually be used as main dishes. There’s a large amount of recipes in this section, plenty to get lost in and lots to fill you up. Before you know it, you’re into Chapter Four–Vegetables. Naturally, a vegan cookbook must have a section on vegetables. We’re not talking steamed broccoli or boiled potatoes either, although also yummy, but found in all cookbooks. The things this author does with vegetables is truly inspiring. I was amazed at just how much you can do, from squash pasta, to maple carrots and ginger-almond cream. You’ll learn about things like root vegetable mash and ratatouille, not to mention what maple-tahini dressing is. The next chapter deals with comfort food, my favorite. If you’re wondering about whether a true vegan can get enough protein, then this book’s chapter five hold the answer to that vegan secret. Dishes like mac and cheese using vegan cheese sauce using cavatappi pasta is shown to mushroom risotto. Too much pasta? Well, then there’s how to make a three-bean vegetable chilli, or Jamaican jerk jackfruit tacos or lentil shepherd’s pie. Not vegan enough for you? How does chickpea vegetable biryani sound, or, veggie lasagna using basil ricotta? More dishes sure to tempt and please you like vegetable paella, lentil-walnut gyros with tzatziki, red lentil almond curry, west African peanut stew are provided. There’s soups and even desserts. This chapter provides recipes for double-fudge chocolate cake, apple crisp-stuffed apples, mixed berry compote, just to name a few. I don’t want to give away too many surprises, but I can tell you, the recipes are easy to make and lovely to eat!

  4. 4 out of 5

    Poiema

    Nisha is my go-to for vegan recipes. Although I am not 100% vegan, the past three years I have been intentional about upgrading my diet to be mostly plant-based. This has been a learning curve for me, and Nisha's YouTube channel, Rainbow Plant Life, has been most helpful. Nisha's recipes are not difficult, but usually require an investment in preparation time. She layers spices in an such a way as to create depth and nuance to her dishes. I especially love her red lentil curry recipe and the cor Nisha is my go-to for vegan recipes. Although I am not 100% vegan, the past three years I have been intentional about upgrading my diet to be mostly plant-based. This has been a learning curve for me, and Nisha's YouTube channel, Rainbow Plant Life, has been most helpful. Nisha's recipes are not difficult, but usually require an investment in preparation time. She layers spices in an such a way as to create depth and nuance to her dishes. I especially love her red lentil curry recipe and the corn chowder. The instant pot is perfect for the legumes that comprise the protein mainstay for the vegan diet, making the cooking time much less. This is a good cookbook for anyone who needs help transitioning to a vegan diet, or for those who appreciate highly seasoned and interesting vegan cuisine.

  5. 5 out of 5

    Lindsay Nixon

    The layout is wonky: why aren’t oatmeal recipes together? Why is “dal” in multiple sections? The photos are gorgeous. I was looking for a “throw and go” cookbook and that’s not exactly what I got. With several of the recipes, I found myself thinking it would be easier or less time if I used my stovetop. I could also tell with a few recipes that the end result would be less mushy/less soggy/more crisp if I did it in a pan or oven. I suppose this cookbook reminded me that my pressure cooker is more The layout is wonky: why aren’t oatmeal recipes together? Why is “dal” in multiple sections? The photos are gorgeous. I was looking for a “throw and go” cookbook and that’s not exactly what I got. With several of the recipes, I found myself thinking it would be easier or less time if I used my stovetop. I could also tell with a few recipes that the end result would be less mushy/less soggy/more crisp if I did it in a pan or oven. I suppose this cookbook reminded me that my pressure cooker is more of a tool for preparing ingredients (beans, rice, pasta sauce) rather than preparing meals. The author did a good job of creating meals for the IP but for me I value less time / less effort over getting use out of my thing I purchased. I DID learn how to cook a spaghetti squash in my pressure cooker but then realized it is still easier for me to microwave it plus then I don’t have to wait until the squash is done to do the rest of the recipe in the PC. Sooo I didn’t end up making anything but the pasta sauce, which I liked, though I’ve made other recipes that are more dump and go (this one requires chopping and squishing tomatoes with your fingers). To be fair, I only had 14 days w the book (and I regret not having made one of the cakes, which compared to normal cakes did require more work imho, but I am also fascinated by making a cake in a pressure cooker!) I also copied down the Mac and cheese recipe directions as I want to try that (but with our favorite cheese sauce). If you own a lot of cookbooks or browse Instagram or food blogs you probably have had several of the dishes here but it’s always nice to try someone else’s interpretation of the seasonings. For example she does a sweet potato and sriracha cream sauce dish, which isn’t too different from one I make nearly every week for my husbands lunches, *except* that she used cashew butter (and I use peanut utter normally). I happened to have some extra cashews one week so I soaked them to use instead. it was a nice variation and I’d have never though to do cashew instead of peanut... tho my husband preferred the peanut butter base and asked me to stick with that. Oh how we are creatures of habit! If you’re one of those people who bought an IP and feel bad you aren’t using it, you might really like this cookbook. If nothing else, the front has an extensive overview of the product and how to use it for basics so make those beans and stop buying canned🤪

  6. 4 out of 5

    Becky

    I have been working my way through this cookbook and it’s so amazing! I have loved every single thing I’ve tried, even tofu, which I’m not a huge fan of. I’m so happy to have a vegan instant pot cookbook. We’ve been trying to eat way more plants, and I love the convenience of the instant pot. To have a cookbook that gives not only beautiful pictures and easy to follow directions, but consistently delicious recipes that will become regular rotation for me, well that is a keeper. I’m actually rathe I have been working my way through this cookbook and it’s so amazing! I have loved every single thing I’ve tried, even tofu, which I’m not a huge fan of. I’m so happy to have a vegan instant pot cookbook. We’ve been trying to eat way more plants, and I love the convenience of the instant pot. To have a cookbook that gives not only beautiful pictures and easy to follow directions, but consistently delicious recipes that will become regular rotation for me, well that is a keeper. I’m actually rather sad I bought the ebook version because I want to show this book off on my shelf. Maybe I’ll buy the hard cover as well. That’s how obsessed I am! I’ve made the steel cut oats (super convenient for mornings with my two young kids), take out style broccoli and tofu (amazing flavor - and my broccoli did not turn to mush in the IP!), Israeli couscous and lentils (I love anything with pearl couscous! And getting more lentils in is always a plus), game day black bean dip (perfect for burritos/tacos, nachos and chips!), and the queso THE QUESO! It has totally converted my husband. He loves it and I just can’t believe he’s eating a bowl of butternut squash and potatoes 🤣 It’s so good. We ate a huge bowl last night. So as I just finish another recipe from the book - baked beans on toast - for a late breakfast I knew I had to sit down and write my 5 star review. Seriously amazing. If you want to try some plant based recipes, whether vegan or not, I highly recommend this book.

  7. 5 out of 5

    Caroline D. (CarolineReads)

    Wow! Nisha's recipes are absolutely fantastic! Every one that I've tried so far has blown me away. I first tried the tempeh chili, then the Chinese Takeout Tofu and Broccoli, and I just made the Pasta Primavera Alfredo tonight. The Tofu and Broccoli taste EXACTLY like what I've had before at Chinese Takeout Places! And it's not a bunch of extra work, and you save lots of money by making it at home! The Pasta Primavera Alfredo is amazing. It reminds me of when before I was vegan I would have thos Wow! Nisha's recipes are absolutely fantastic! Every one that I've tried so far has blown me away. I first tried the tempeh chili, then the Chinese Takeout Tofu and Broccoli, and I just made the Pasta Primavera Alfredo tonight. The Tofu and Broccoli taste EXACTLY like what I've had before at Chinese Takeout Places! And it's not a bunch of extra work, and you save lots of money by making it at home! The Pasta Primavera Alfredo is amazing. It reminds me of when before I was vegan I would have those Birds Eye Frozen pasta dinners. The sauce is so creamy, and I knew immediately after tasting it that my non-vegan family would love it. It's so decadent and delicious, and I haven't had something so creamy and comforting since before I was vegan. Nisha has such an immense talent. Regardless of whether you're plant based or not, everyone will be able to find something they love in this cookbook.

  8. 5 out of 5

    Sarah

    *Review is of an advanced reader copy Although I am not vegan I do enjoy vegan food and consume quite a lot of plant based foods. Almost every single recipe in this mouthwatering cookbook is indeed mouthwatering. Author and creator, Nisha Vora, includes a wide variety of dishes for any time of the day. Never one to actually follow recipes, preferring instead to use them as inspiration, the fact that I do not own an instant pot, in no way detracts from my enthusiasm for the fare featured in this c *Review is of an advanced reader copy Although I am not vegan I do enjoy vegan food and consume quite a lot of plant based foods. Almost every single recipe in this mouthwatering cookbook is indeed mouthwatering. Author and creator, Nisha Vora, includes a wide variety of dishes for any time of the day. Never one to actually follow recipes, preferring instead to use them as inspiration, the fact that I do not own an instant pot, in no way detracts from my enthusiasm for the fare featured in this cookbook.

  9. 4 out of 5

    Susan Crowe

    Love this cookbook! I've already made two of the recipes and can't wait to try more. Recipes that actually have ingredients that you already have in your pantry. And I already love my instant pot, so.... Love this cookbook! I've already made two of the recipes and can't wait to try more. Recipes that actually have ingredients that you already have in your pantry. And I already love my instant pot, so....

  10. 5 out of 5

    Ginny Beck

    I never rate cookbooks unless I've made lots of things from them, but I have been going hard on this book and it's great. The end. I never rate cookbooks unless I've made lots of things from them, but I have been going hard on this book and it's great. The end.

  11. 4 out of 5

    James Hill

    We've been using an Instant Pot for years, but this book really is helpful and, so far, delicious. The mac and cheese was awesome and I just made the lentil-walnut gyros with tzatziki for dinner and they were great. I'm looking forward to trying the onion jam for a potluck next weekend. We've been using an Instant Pot for years, but this book really is helpful and, so far, delicious. The mac and cheese was awesome and I just made the lentil-walnut gyros with tzatziki for dinner and they were great. I'm looking forward to trying the onion jam for a potluck next weekend.

  12. 4 out of 5

    {erika}

    Excellent! I am glad there is an author who embraces fat and oil and isn't all diet culture-y about it. These are things that should be acknowledged. Recipes that are the most exciting: Fluffy Garlic Mashed Potatoes Israeli Couscous and Lentils Chinese Takeout Style Tofu and Broccoli Classic Creamy Polenta Rosemary and Garlic White Beans Couscous and Chickpea Stuffed Peppers Garlicky Broccoli with Orange Zest and Almonds Warm Tahini Fingerling Potato Salad Maple Carrots with Ginger Almond Cream Sweet and Excellent! I am glad there is an author who embraces fat and oil and isn't all diet culture-y about it. These are things that should be acknowledged. Recipes that are the most exciting: Fluffy Garlic Mashed Potatoes Israeli Couscous and Lentils Chinese Takeout Style Tofu and Broccoli Classic Creamy Polenta Rosemary and Garlic White Beans Couscous and Chickpea Stuffed Peppers Garlicky Broccoli with Orange Zest and Almonds Warm Tahini Fingerling Potato Salad Maple Carrots with Ginger Almond Cream Sweet and Spicy Braised Red Cabbage Citrus Kale and Carrots Chickpea Vegetable Biryani Tex-Mex Brown Rice and Lentils Hearty Tempeh Chili Vegetable Lasagna with Basil Lasagna Indian Lentil and Rice Porridge Pasta Primavera Alfredo Red Lentil and Almond Curry French Lentil Soup The Best Corn Chowder Creamy Carrot Ginger Soup Thai Mango Sticky Rice

  13. 4 out of 5

    Robyn

    I eat to fuel myself (healthily) and I don't get any particular pleasure from the activity of cooking. My husband bought me an Instant Pot and the cookbook for Christmas, and while some of the recipes sound lovely, they are labour intensive compared to my usual way of cooking. Some of the ingredients I have never heard of - not a normal every day eating kinda cookbook. To win me over, he used the pot and cookbook to make the "Tempeh Chilli". It was a laborious effort and delivered a meal that was I eat to fuel myself (healthily) and I don't get any particular pleasure from the activity of cooking. My husband bought me an Instant Pot and the cookbook for Christmas, and while some of the recipes sound lovely, they are labour intensive compared to my usual way of cooking. Some of the ingredients I have never heard of - not a normal every day eating kinda cookbook. To win me over, he used the pot and cookbook to make the "Tempeh Chilli". It was a laborious effort and delivered a meal that was similar to but less satisfying than my usual "peri peri bean grill" and took longer to produce. I am afraid it will remain on the shelf in pristine condition.

  14. 5 out of 5

    Jana Eichhorn

    I've had this book out from the library for a few weeks now, and I've made 3 recipes from it with two more planned before it goes back. Of the three I've made, one (the Thai Green Curry) was okay, but I think could have benefited from way less cook time, as the veggies turned to mush. One (Pumpkin Spice Oatmeal with Coconut Walnut Crumble) kept giving me a burn notice but the flavor was good. The Best Damn Ratatouille was phenomenal. I'll probably pick up a used copy of this book to have around. I've had this book out from the library for a few weeks now, and I've made 3 recipes from it with two more planned before it goes back. Of the three I've made, one (the Thai Green Curry) was okay, but I think could have benefited from way less cook time, as the veggies turned to mush. One (Pumpkin Spice Oatmeal with Coconut Walnut Crumble) kept giving me a burn notice but the flavor was good. The Best Damn Ratatouille was phenomenal. I'll probably pick up a used copy of this book to have around.

  15. 4 out of 5

    Tisha (IG: Bluestocking629)

    Fabulously written cookbook! The first thirty pages or so are purely informative. Everything you need to know about the instant pot but were afraid to ask. Yay! I never used one before so I loved this part. Then the ever informative glossary of vegan ingredients. Then the recipes - which are broken out in fabulous categories. I’m most looking forward to trying: Ethiopian Red Lentil Stew Holy Mole Black Bean Soup (bonus points for the name, haha!) Chicken-Style Seitan Black Bean and Quinoa Burgers Strai Fabulously written cookbook! The first thirty pages or so are purely informative. Everything you need to know about the instant pot but were afraid to ask. Yay! I never used one before so I loved this part. Then the ever informative glossary of vegan ingredients. Then the recipes - which are broken out in fabulous categories. I’m most looking forward to trying: Ethiopian Red Lentil Stew Holy Mole Black Bean Soup (bonus points for the name, haha!) Chicken-Style Seitan Black Bean and Quinoa Burgers Straightforward Cashew Lemon Cheezecake

  16. 5 out of 5

    RustyShack

    Should probably be titled something like The Cheffy Gourmet Vegan Instant Pot for Foodies bc the book will be best enjoyed by experienced cooks who are used to long ingredient lists and multiple step prep and cooking phases. That said, the book delivers: many dishes offer an amazingly complex layering of flavours, aromas and textures. Standouts so far include the pasta bolognese, wild rice salad, mushroom miso risotto, israeli couscous, shepherd’s pie and the crazy turmeric quinoa; all of these Should probably be titled something like The Cheffy Gourmet Vegan Instant Pot for Foodies bc the book will be best enjoyed by experienced cooks who are used to long ingredient lists and multiple step prep and cooking phases. That said, the book delivers: many dishes offer an amazingly complex layering of flavours, aromas and textures. Standouts so far include the pasta bolognese, wild rice salad, mushroom miso risotto, israeli couscous, shepherd’s pie and the crazy turmeric quinoa; all of these are stupendously good, restaurant-quality dishes.

  17. 4 out of 5

    Michiel Tummers

    With the buying of a instapot i also needed some great plant based recipies to make. Look no further then this book. I dont use it that often (i use the plantbased on a budget recipes the most), but when i want to make something special and i have the time, i always use this. I do dislike the overuse of cocos oil etc, which i try to avoid, but i can easily substitute that with other ingredients etc.

  18. 4 out of 5

    Apurva Desai

    Seems like a collection of internet recipes. With a cookbook, I expect it to have recipes that are new-ish, delightful and have something that makes you want to come back for more. Maybe my expectations are high but the recipes were OK and frankly one-dimensional. How many recipes need tahini? Why? The book layout was confusing too with dals in multiple places. Plus recipes that use the IP as a wok shouldn’t really be in here… glad I borrowed it from the library and didnt purchase it.

  19. 4 out of 5

    Kamrin Duncan

    The recipes are a little carby because it’s Vegan, but everything I tried was really really good and fairly simple. You might have to adjust recipes if you have a different brand of instant pot ( for example mine doesn’t have a basket/separate space to pour liquid) but I still found that everything worked out in the end.

  20. 4 out of 5

    Cortez_jk

    I made two recipes and they were pretty decent. Looking over the recipes and making lists of what to get made me think twice about making some of them. Many of the vegan ingredients I couldn't find in my area or I would have to go to specialty stores. Just something to consider. I made two recipes and they were pretty decent. Looking over the recipes and making lists of what to get made me think twice about making some of them. Many of the vegan ingredients I couldn't find in my area or I would have to go to specialty stores. Just something to consider.

  21. 5 out of 5

    Isabelle

    I really appreciated the author’s notes about the recipes and tips. Although not 100% vegan yet, I can easily adapt these recipes with egg and dairy substitutes if I want to and I just look forward to trying all these recipes. She made me want to try each and every one!

  22. 5 out of 5

    Ericka Hall

    I love this cookbook! The lasagna and tikka masala cauliflower are two of my favorites! But the carrot-ginger miso butter, red curry noodles, sweet potato dal, and vegetable paella are all delicious too!

  23. 5 out of 5

    Stomlinson

    This year, just before the quarantines began, I got my first Instant Pot. This cookbook guided me into a new world of convenient yet healthy meals. Who knew creating wonderful plant-based meals could be so simple?

  24. 4 out of 5

    Melissa

    Beautiful photos and well-explained recipes. Descriptions of textures, flavors, and versatility were very helpful. My only complaint was a lack of nutritional information, such as calories, protein, carbs, etc.

  25. 5 out of 5

    Ella hyug

    The recipes are absolutely delicious!! For this is 5 stars But I give it 4 because everything is in Cups ounces etc and I think at lest she can wrote the ounces to grams ! Also, some ingredients I can’t find them here like kosher salt, fire roasted tomatoes and more.

  26. 5 out of 5

    Shannyn

    An excellent cookbook for instant pot owners. Includes recipes for every meal, also condiments. One of my favorite recipes is the blueberry mint jam, it’s always a huge hit. Got to see this author cook live, she’s great and very easy going. Check out her YouTube channel!

  27. 5 out of 5

    MISS JACQUELINE WILLIS

    Magnificent I love this book. I have watched Nisha on YouTube for a while now and am so glad I saw this book. I can’t wait to get started using it. I cook quite a lot of things in my instant pot but this has opened up a whole load of new ideas for me to try.

  28. 5 out of 5

    Aja Marsh

    some fun recipes in here, nice photos, a few things i'd like to try. nice writing. great instant pot primer in the beginning of the book, too. some fun recipes in here, nice photos, a few things i'd like to try. nice writing. great instant pot primer in the beginning of the book, too.

  29. 4 out of 5

    Valerie

    Keeps earning its place at the dinner table! Best vegan IP book I have found.

  30. 5 out of 5

    Chris Worthy

    This seems really well done. I have not tried any of the recipes yet but there is a huge variety. It seems easy enough to omit oil and make these WFPB.

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