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Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker – An Instant Pot Cookbook with Recipes for Beans, Grains, and Fresh Vegetables
Vegan cooking made fast, fresh, and flavorful with the convenience of a pressure cooker, including all the essential info for using the appliance safely and effectively, and 175 recipes.
320 pages, Kindle Edition
First published January 12, 2016
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Displaying 1 - 30 of 44 reviews
March 18, 2022
3 ☆
I am an omnivore who would never voluntarily go vegan 24/7. Since I like legumes and a pressure cooker is perfectly suited for that ingredient, I thought that Vegan Under Pressure would be interesting during my experimentation with my Instant Pot.
I found the basics section informative such as getting acquainted with the vagaries of pressure cooker, both stovetop and electric. I really appreciated the spice mix recipes and the time charts for legumes, grains, and vegetables. Electric pressure cookers such as the Instant Pot operate at lower pressure levels than those achieved by stovetop versions. Author Jill Nussinow is convinced, however, that cooking times are the same for both types. Because electric models take longer both to reach the pressurized state and to decompress during the Natural Release stage, she believed that this would counterbalance their lower pressure levels. So a caveat here as this is not an "official" Instant Pot cookbook. Additional chapters with recipes were labeled as the following:
• Grains
• Beans
• Vegetables
• Soups
• Main Courses
• Burgers, Patties and Savory Cakes
• Toppers: Sauce, Fillings and More
• Appetizers and
• Desserts.
As an occasional vegetarian but adventurous shopper, I have to say that some of the recipes, especially in the Main Courses and Burgers chapters, had unusual ingredients. I'm not referring to grains like millet or whole-hulled barley, but the "hardcore" ingredients that only a dedicated vegan would know how to obtain. If items like dulse, seitan, tempeh, freekeh, kombu, or silken tofu inspire you, then you'd probably rate this book higher than I did. The author has taught plant-based cooking at Santa Rosa (California) Junior College for almost three decades so it's no wonder that Vegan Under Pressure targets dedicated vegans.
I am an omnivore who would never voluntarily go vegan 24/7. Since I like legumes and a pressure cooker is perfectly suited for that ingredient, I thought that Vegan Under Pressure would be interesting during my experimentation with my Instant Pot.
I found the basics section informative such as getting acquainted with the vagaries of pressure cooker, both stovetop and electric. I really appreciated the spice mix recipes and the time charts for legumes, grains, and vegetables. Electric pressure cookers such as the Instant Pot operate at lower pressure levels than those achieved by stovetop versions. Author Jill Nussinow is convinced, however, that cooking times are the same for both types. Because electric models take longer both to reach the pressurized state and to decompress during the Natural Release stage, she believed that this would counterbalance their lower pressure levels. So a caveat here as this is not an "official" Instant Pot cookbook. Additional chapters with recipes were labeled as the following:
• Grains
• Beans
• Vegetables
• Soups
• Main Courses
• Burgers, Patties and Savory Cakes
• Toppers: Sauce, Fillings and More
• Appetizers and
• Desserts.
As an occasional vegetarian but adventurous shopper, I have to say that some of the recipes, especially in the Main Courses and Burgers chapters, had unusual ingredients. I'm not referring to grains like millet or whole-hulled barley, but the "hardcore" ingredients that only a dedicated vegan would know how to obtain. If items like dulse, seitan, tempeh, freekeh, kombu, or silken tofu inspire you, then you'd probably rate this book higher than I did. The author has taught plant-based cooking at Santa Rosa (California) Junior College for almost three decades so it's no wonder that Vegan Under Pressure targets dedicated vegans.
February 21, 2016
There is so much information in this book - how to use pressure cookers, how to cook almost anything in them - with convenient charts you can easily refer to. There is even a lot about choosing a pressure cooker, which might be better if I hadn't bought it after getting my instant pot. We have already tried three recipes - all of which were hits for my family. I will get a lot of use out of this book!
July 5, 2017
I got this as a treat for myself and am sorry to say I was really disappointed. I never splurge on myself and it's nearly useless for me.
I ordered this book to see if I could find some good vegetarian/vegan recipes to use my new Instant Pot. I already have a stovetop pressure cooker and am very comfortable with it, but I was fairly disappointed with my Instant Pot and wanted to find some recipes to make it worth the huge price tag. I'm basically using the thing for artichokes and dried beans, and I frankly did that for years with my cheap stovetop model.
When I ordered the book, I figured I could just return it if I hated it. Amazon promises free full refunds and I've returned things with no hassles in the past. It turns out you have to pay shipping now unless it's defective, which comes to half the price I paid for the cookbook.
I cook for an omnivore hubby and 5 kids. They are not in the least bit interested in the bizarre flavor combinations in these recipes and I'm not interested in buying bizarre foods in order to cook them (and this is coming from a cook who has three freezers, an entire pantry of home canned foods and three additional pantries, cooks everything from scratch, grows a garden and takes part in CSAs and farmers' markets, forages and preserves, and grinds her own flours -- I do not say bizarre lightly and it's not like I don't appreciate variety in foods). I love to use seasonings, and I still didn't have at least one spice for half the recipes.
Also, we are gluten free and there are a ton of recipes that call for gluten grains like bulgar, kamut, spelt, etc. or seitan and other gluten ingredients.
What I was looking for was a simple, tasty cookbook for vegan pressure cooker meals. There are some recipes I was looking for, but then they're all made into something exotic and/or just plain weird. I really wanted plain good cooking -- with lots of flavor but simple and tasty. I don't want black bean soup that calls for cacao nibs and raisins and peanut butter, refried beans that call for kombu and epazote, or sloppy joe filling with apples and mung beans.
Honestly, how often am I going to flip through this cookbook to find a good dish to make for my husband and 5 kids and whoever else is over for dinner and go, "Hmmm... I should make Freekeh with Eggplant and Tomato tonight"? (Plus, freekeh is apparently wheat too.)
In addition, I have serious doubts about her times listed for pressure cooking. She claims that foods will take the same amount of time to cook in the Instant Pot as in the stovetop pressure cooker (once they come up to pressure) and this is NOT what anybody else will tell you -- not the pressure cooker guides or any cooking chart I've ever seen. Electric pressure cookers cook at lower pressure and take longer to cook. All of her recipes call for only one time, whether you're using an electric or stovetop pressure cooker. I really suspect that the times are going to be seriously off.
I am still looking for a good Instant Pot cookbook but from now on I'll check them out in the library first.
I ordered this book to see if I could find some good vegetarian/vegan recipes to use my new Instant Pot. I already have a stovetop pressure cooker and am very comfortable with it, but I was fairly disappointed with my Instant Pot and wanted to find some recipes to make it worth the huge price tag. I'm basically using the thing for artichokes and dried beans, and I frankly did that for years with my cheap stovetop model.
When I ordered the book, I figured I could just return it if I hated it. Amazon promises free full refunds and I've returned things with no hassles in the past. It turns out you have to pay shipping now unless it's defective, which comes to half the price I paid for the cookbook.
I cook for an omnivore hubby and 5 kids. They are not in the least bit interested in the bizarre flavor combinations in these recipes and I'm not interested in buying bizarre foods in order to cook them (and this is coming from a cook who has three freezers, an entire pantry of home canned foods and three additional pantries, cooks everything from scratch, grows a garden and takes part in CSAs and farmers' markets, forages and preserves, and grinds her own flours -- I do not say bizarre lightly and it's not like I don't appreciate variety in foods). I love to use seasonings, and I still didn't have at least one spice for half the recipes.
Also, we are gluten free and there are a ton of recipes that call for gluten grains like bulgar, kamut, spelt, etc. or seitan and other gluten ingredients.
What I was looking for was a simple, tasty cookbook for vegan pressure cooker meals. There are some recipes I was looking for, but then they're all made into something exotic and/or just plain weird. I really wanted plain good cooking -- with lots of flavor but simple and tasty. I don't want black bean soup that calls for cacao nibs and raisins and peanut butter, refried beans that call for kombu and epazote, or sloppy joe filling with apples and mung beans.
Honestly, how often am I going to flip through this cookbook to find a good dish to make for my husband and 5 kids and whoever else is over for dinner and go, "Hmmm... I should make Freekeh with Eggplant and Tomato tonight"? (Plus, freekeh is apparently wheat too.)
In addition, I have serious doubts about her times listed for pressure cooking. She claims that foods will take the same amount of time to cook in the Instant Pot as in the stovetop pressure cooker (once they come up to pressure) and this is NOT what anybody else will tell you -- not the pressure cooker guides or any cooking chart I've ever seen. Electric pressure cookers cook at lower pressure and take longer to cook. All of her recipes call for only one time, whether you're using an electric or stovetop pressure cooker. I really suspect that the times are going to be seriously off.
I am still looking for a good Instant Pot cookbook but from now on I'll check them out in the library first.
August 14, 2017
The information regarding getting started with your IP and the cooking times is invaluable, but the recipes themselves weren't all that interesting to me. Not all of the ingredients are readily found or financially feasible in my area. I still think it's worth it for the cooking time charts and information!
January 13, 2019
I just got this cookbook for my birthday, so I haven't made anything out of it yet. But, there is a lot of very helpful information and many tips about pressure cooking, and the recipes look great. I can't wait to make something from this!
December 26, 2020
Since childhood, I've been scared of the stovetop pressure cooker. Its gruesome howl (jiggle top) has always kept me at bay- far from the kitchen. My mum would cook meat in it and because I'm not too fond of the smell of cooked meat I've developed a bad opinion about pressure cookers.
Four years ago, I got an electric pressure cooker as a present, and I didn't really know what to use it for. For a few years, I've only cooked rice and lentils from time to time, and I've been quite happy with the result.
Then I found this book, and it changed my life. :D Seriously. It is an eye-opening and prejudices cracking book.
I've been missing so much from not using the pressure cooker, and this book helped me find out that I can cook almost anything in it and it is delicious. Hooray!
I love pressure cookers because they are a green and energy-efficient way to cook healthy food with less nutrient loss than other methods (due to the sealed environment in there). For example, Vitamin C is volatile and destroyed by air. Food has more flavour too.
Grains cook in half time, and you don't have to steer or do anything in that matter. Brown rice usually takes 45 mins on the stovetop. I cook it for 17 in the pressure cooker, and it is perfectly soft. And the mushroom risotto? - One of the best things I've ever eaten.
There are more than 200 recipes about all kind of food:
Spice blends, grains, beans, bean sausages, vegetables, soups, salads, stews, burgers, patties, main courses, toppers, sauces, fillings, dips, chutney, relishes.
Some other exciting recipes include stuffing (for squash, capsicums, etc.), cornbread, soy milk, soy yoghurt, whole potatoes, artichoke in minutes, ratatouille, mushroom stroganoff.
And there are even desserts like cakes, applesauce, puddings, parfait.
The book inspired me to cook all kind of whole grains - quinoa, amaranth, millet, buckwheat, sorghum, teff, wild rice (which is not really a grain), barley, bulgur, freekeh, oats, spelt, farro.
Using a pressure cooker is a perfect way to eat more vegetables - the flavour is richer because it doesn't oxidise when cooked. There are many varieties of vegetables in the recipes. Some of them I've seen in the supermarket but never knew how to cook.
For example, okra is the vegetable I don't like the most, and there are not too many vegetables that I don't like in general. This is the author's suggestion, and I'm gonna give it a try:
"If you are afraid to cook okra, give this a try, as you'll find that the sliminess associated with okra is diminished by cooking in the pressure cooker. Dry sautéing them before adding the tomatoes seems to help as well."
You can steam, boil, saute, braise, poach, stew and water bath with the pressure cooker. You can also do multistep cooking which is a combination of a few of the mentioned methods. So many options! I think frying is the only thing it can't do.
There is a chapter for adapting traditional recipes or slow cooker recipes but what I usually do is just type what I want in Google and add "pressure cooker", for example "potatoes pressure cooker", and there are so many results. It seems that pressure cooking is trendy.
The book also has a glossary of ingredients - explaining what they are and how to use them. Some of the ingredients the author uses are considered "fancy" in some countries. It depends pretty much where you live. I can find most of the things in a regular supermarket in Sydney, but I will have difficulty finding all of them in Bulgaria for example. And it also depends on your taste in food. I personally like to eat new things all the time and experiment, but other people are not excited about that. Some more examples from the glossary: arrowroot powder, berbere, lemongrass, nutritional yeast, porcini, tempeh, miso, seitan, tamari, ume vinegar. Don't imagine that all recipes have such ingredients, you can always substitute some of them, and sometimes she is giving a couple of variants.
If you are interested in incorporating more veggies in your diet and getting a pressure cooker, you should read this book. Those are my selling points:
- what to look for if you are planning to buy a pressure cooker
- how it works
- many helpful tips on how to use it safely
- you can make your stock - there are instructions in the book and three pages of vegetables that can be used for vegetable stock
- how to marinate tofu, seitan or tempeh.
- how to cook legumes - the pillars of the vegan diet
- detailed soaking instructions for grains
Four years ago, I got an electric pressure cooker as a present, and I didn't really know what to use it for. For a few years, I've only cooked rice and lentils from time to time, and I've been quite happy with the result.
Then I found this book, and it changed my life. :D Seriously. It is an eye-opening and prejudices cracking book.
I've been missing so much from not using the pressure cooker, and this book helped me find out that I can cook almost anything in it and it is delicious. Hooray!
I love pressure cookers because they are a green and energy-efficient way to cook healthy food with less nutrient loss than other methods (due to the sealed environment in there). For example, Vitamin C is volatile and destroyed by air. Food has more flavour too.
Grains cook in half time, and you don't have to steer or do anything in that matter. Brown rice usually takes 45 mins on the stovetop. I cook it for 17 in the pressure cooker, and it is perfectly soft. And the mushroom risotto? - One of the best things I've ever eaten.
There are more than 200 recipes about all kind of food:
Spice blends, grains, beans, bean sausages, vegetables, soups, salads, stews, burgers, patties, main courses, toppers, sauces, fillings, dips, chutney, relishes.
Some other exciting recipes include stuffing (for squash, capsicums, etc.), cornbread, soy milk, soy yoghurt, whole potatoes, artichoke in minutes, ratatouille, mushroom stroganoff.
And there are even desserts like cakes, applesauce, puddings, parfait.
The book inspired me to cook all kind of whole grains - quinoa, amaranth, millet, buckwheat, sorghum, teff, wild rice (which is not really a grain), barley, bulgur, freekeh, oats, spelt, farro.
Using a pressure cooker is a perfect way to eat more vegetables - the flavour is richer because it doesn't oxidise when cooked. There are many varieties of vegetables in the recipes. Some of them I've seen in the supermarket but never knew how to cook.
For example, okra is the vegetable I don't like the most, and there are not too many vegetables that I don't like in general. This is the author's suggestion, and I'm gonna give it a try:
"If you are afraid to cook okra, give this a try, as you'll find that the sliminess associated with okra is diminished by cooking in the pressure cooker. Dry sautéing them before adding the tomatoes seems to help as well."
You can steam, boil, saute, braise, poach, stew and water bath with the pressure cooker. You can also do multistep cooking which is a combination of a few of the mentioned methods. So many options! I think frying is the only thing it can't do.
There is a chapter for adapting traditional recipes or slow cooker recipes but what I usually do is just type what I want in Google and add "pressure cooker", for example "potatoes pressure cooker", and there are so many results. It seems that pressure cooking is trendy.
The book also has a glossary of ingredients - explaining what they are and how to use them. Some of the ingredients the author uses are considered "fancy" in some countries. It depends pretty much where you live. I can find most of the things in a regular supermarket in Sydney, but I will have difficulty finding all of them in Bulgaria for example. And it also depends on your taste in food. I personally like to eat new things all the time and experiment, but other people are not excited about that. Some more examples from the glossary: arrowroot powder, berbere, lemongrass, nutritional yeast, porcini, tempeh, miso, seitan, tamari, ume vinegar. Don't imagine that all recipes have such ingredients, you can always substitute some of them, and sometimes she is giving a couple of variants.
If you are interested in incorporating more veggies in your diet and getting a pressure cooker, you should read this book. Those are my selling points:
- what to look for if you are planning to buy a pressure cooker
- how it works
- many helpful tips on how to use it safely
- you can make your stock - there are instructions in the book and three pages of vegetables that can be used for vegetable stock
- how to marinate tofu, seitan or tempeh.
- how to cook legumes - the pillars of the vegan diet
- detailed soaking instructions for grains
July 23, 2019
Fabulous! Allow me to take you step-by-step through this magnificent cookbook.
1. Introduction - to the author
2. Introduction to pressure cooking - 10 pages on the pressure cooker, Including but not limited to: how a pressure cooker works, what it can do for you, electric versus stove top, etc.
3. Pressure cooking basics - how to. 24 pages! Thank you!
4. Glossary of ingredients
- Recipes -
5. Spice blends
6. Grains
7. Beans
8. Vegetables
9. Soups
10. Main Courses
11. Burgers, patties, savory cakes
12. Toppers: sauces, fillings, more
13. Desserts
14. Resources
This is a very well thought out cook book. It is a wealth of information. Every recipe has the cooking time for both stove top and electric pressure cooker.
I think I am most looking forward to the Baba Ganoush, carrot sesame spread, sweet and spicy red pepper sauce, apple berry crisp, cashew lemon cheesecake and spiced quinoa pudding.
I would most definitely look into other cookbooks by this author.
1. Introduction - to the author
2. Introduction to pressure cooking - 10 pages on the pressure cooker, Including but not limited to: how a pressure cooker works, what it can do for you, electric versus stove top, etc.
3. Pressure cooking basics - how to. 24 pages! Thank you!
4. Glossary of ingredients
- Recipes -
5. Spice blends
6. Grains
7. Beans
8. Vegetables
9. Soups
10. Main Courses
11. Burgers, patties, savory cakes
12. Toppers: sauces, fillings, more
13. Desserts
14. Resources
This is a very well thought out cook book. It is a wealth of information. Every recipe has the cooking time for both stove top and electric pressure cooker.
I think I am most looking forward to the Baba Ganoush, carrot sesame spread, sweet and spicy red pepper sauce, apple berry crisp, cashew lemon cheesecake and spiced quinoa pudding.
I would most definitely look into other cookbooks by this author.
April 29, 2018
In Chapter 4, Grains, Late Summer or Early Fall Vegetable Quinoa Salad utilizes tomatillos (often used in Mexican cooking) for their tart flavor. I love quinoa, so I knew I would love this salad. It also incorporates zingy garlic, sweet red bell pepper & tomato, and refreshing scallions & cilantro. This would be great for a potluck or picnic. Rating: 5/5
In Chapter 5, Beans, Cannellini Beans with Gremolata is high in protein and has great flavor. The cannellini beans become creamy when pressure cooked which contrasts nicely with the gremolata. It reminds me of a coarsely chopped pesto with a crunch from the almonds and refreshing parsley. Rating: 5/5
In Chapter 6, Vegetables, Brussels Sprouts with Maple-Mustard Sauce are a must for any brussels sprout lover like myself. I’ve been eating them since I was little. They reminded me of baby cabbages and I used them in my Barbie kitchen to simulate a head of cabbage. Jill and I agree on having brussels sprouts al dente so you have the crispness of the stalk of the brussels sprout contrasting with the tender leaves. The Dijon and maple syrup gave it a nice flavor of earthy sweetness. Rating: 5/5
In Chapter 7, Soups, Lemongrass Cabbage Soup is a hearty yet refreshing soup. The cabbage and potatoes provided heartiness while the lemongrass added a refreshing touch to the creamy coconut milk base. Rating: 5/5
In Chapter 8, Main Courses, Millet and Lentils with mushrooms and seasonal vegetables reminded me of my childhood. In the 1970s, my mom went on a health kick and bought canned cooked millet to use as her meat substitute. I loved it! My dad thought it was so weird that a little girl would like millet. After my mom lost the taste for it, I would ask my dad to buy it occasionally. It was expensive at the time, so it was a treat for me when he could find it on sale. I also love lentils so combining these into one recipe is just amazing! The addition of seasonal vegetables made this into a meal! Rating: 5/5
In Chapter 12, Desserts, Moist Chocolate Cake floored me when I found out it was vegan, gluten-free, and baked in a pressure cooker. It was moist, chocolatey, and not overly sweet. I love desserts but anything overly sweet just turns me off. The addition of raspberry and powdered sugar made the perfect ending to this cookbook tasting. Rating: 5/5
In Chapter 5, Beans, Cannellini Beans with Gremolata is high in protein and has great flavor. The cannellini beans become creamy when pressure cooked which contrasts nicely with the gremolata. It reminds me of a coarsely chopped pesto with a crunch from the almonds and refreshing parsley. Rating: 5/5
In Chapter 6, Vegetables, Brussels Sprouts with Maple-Mustard Sauce are a must for any brussels sprout lover like myself. I’ve been eating them since I was little. They reminded me of baby cabbages and I used them in my Barbie kitchen to simulate a head of cabbage. Jill and I agree on having brussels sprouts al dente so you have the crispness of the stalk of the brussels sprout contrasting with the tender leaves. The Dijon and maple syrup gave it a nice flavor of earthy sweetness. Rating: 5/5
In Chapter 7, Soups, Lemongrass Cabbage Soup is a hearty yet refreshing soup. The cabbage and potatoes provided heartiness while the lemongrass added a refreshing touch to the creamy coconut milk base. Rating: 5/5
In Chapter 8, Main Courses, Millet and Lentils with mushrooms and seasonal vegetables reminded me of my childhood. In the 1970s, my mom went on a health kick and bought canned cooked millet to use as her meat substitute. I loved it! My dad thought it was so weird that a little girl would like millet. After my mom lost the taste for it, I would ask my dad to buy it occasionally. It was expensive at the time, so it was a treat for me when he could find it on sale. I also love lentils so combining these into one recipe is just amazing! The addition of seasonal vegetables made this into a meal! Rating: 5/5
In Chapter 12, Desserts, Moist Chocolate Cake floored me when I found out it was vegan, gluten-free, and baked in a pressure cooker. It was moist, chocolatey, and not overly sweet. I love desserts but anything overly sweet just turns me off. The addition of raspberry and powdered sugar made the perfect ending to this cookbook tasting. Rating: 5/5
February 7, 2019
Everything's delicious
June 23, 2020
Bland. Buy a recipe book written by someone with actual experience with Ethiopian food instead. Black Lives Matter, Jill.
March 8, 2025
One of the best cookbooks for someone with liver disease or RA. Wow.
February 6, 2018
Since I got an Instant Pot for Christmas, I've been trying to figure out what to do with it, and I figured an actual cookbook for it would be an easier place to start than with trying to translate regular cookbook instructions into pressure cooker instructions. So I was excited to find out how many awesome and totally lazy meals I can make in that thing! This book though? It's not the one.
First of all, it's one of those super annoying ones with select photos only in a section in the middle. The meals pictured look about like the one on the cover, which...meh. The photography's boring, I guess.
Also, the recipes are boring and fussy at the same time, and require a lot of weird ingredients. There's too much text and too many personal stories. And just...the recipes didn't appeal to me. The only one I got excited about was the basic risotto recipe because I'm already comfortable with risotto experimentation and really only needed to know how it would work in the pressure cooker.
I dunno. I just found it very underwhelming and I hope that the other pressure cooker book I'm in line for at the library turns out a little better than this one did.
First of all, it's one of those super annoying ones with select photos only in a section in the middle. The meals pictured look about like the one on the cover, which...meh. The photography's boring, I guess.
Also, the recipes are boring and fussy at the same time, and require a lot of weird ingredients. There's too much text and too many personal stories. And just...the recipes didn't appeal to me. The only one I got excited about was the basic risotto recipe because I'm already comfortable with risotto experimentation and really only needed to know how it would work in the pressure cooker.
I dunno. I just found it very underwhelming and I hope that the other pressure cooker book I'm in line for at the library turns out a little better than this one did.
December 21, 2016
Really, really thoughtful introduction (honestly, worth buying the book just for that!) that was great orienting myself to the pressure cooker. The recipes were a bit fussy and didn't seem worth the extra effort to me. I only tried a few, so maybe I tried the wrong ones. But the book just seemed underwhelming.
April 21, 2021
I was surprised to find that I never added this book to Goodreads. It's my "bible" for how to use my Instant Pot. The first few chapters should be required reading for anyone owning this appliance. And I have post-it flags on the charts for beans, grains, vegetables. Her recipes are great and very easy to understand.
December 5, 2020
This is one of the most popular cookbooks to use as a reference as well as learn how to get the most of your Instant Pot. It certainly is a wealth of information but unless there's a newer edition, I heartily recommend you get the actual cookbook, not the Kindle version.
The organisation was a mystery, and difficult to navigate. My first complaint is that I always use dark mode but the book starts out with a weird red text then adds a blue one, both barely visible against black. Fine, I changed it. It's still hard to read.
Also, it starts out with the "here's how I got started"--like all those food blogs you scream at because you just want to get to the recipe, not a diary of your kids' antics or holiday traditions. I'm standing here ready to make chocolate cake, so where's the cake?! No table of contents to help out.
Welp, I finally found a list of recipes at the end... only I have no idea how to search them because it appears to be alphabetical but damned if I can figure out how it works. Whatever letter you start with turns into a random list of unrelated things. K starts with kale with corn something something stew, apple pie, cherry "cheezecake," hummus... I dunno, I never figured it out. It certainly makes it impossible to search for anything because every other cookbook I have is divided into crazy categories like "Breakfasts," "Breads," "Soups," etc. I'll obviously be discovering new recipes to the end of time because its just too disorganized to take in.
But yeah, if you search for something and find it, you'll probably be pleased. I've already been cooking beans and grains for years so don't really need to rely on the cooking charts, which are super helpful to new vegans or people who've never used an electric pressure cooker before. My introduction to this book was Jill's Pear Almond Upside Down cake recipe (in which I used pineapple), and it's awesome. No doubt there are countless gems. You just have to find them. Again, I'm fairly sure the actual book would spare you all this confusion.
The organisation was a mystery, and difficult to navigate. My first complaint is that I always use dark mode but the book starts out with a weird red text then adds a blue one, both barely visible against black. Fine, I changed it. It's still hard to read.
Also, it starts out with the "here's how I got started"--like all those food blogs you scream at because you just want to get to the recipe, not a diary of your kids' antics or holiday traditions. I'm standing here ready to make chocolate cake, so where's the cake?! No table of contents to help out.
Welp, I finally found a list of recipes at the end... only I have no idea how to search them because it appears to be alphabetical but damned if I can figure out how it works. Whatever letter you start with turns into a random list of unrelated things. K starts with kale with corn something something stew, apple pie, cherry "cheezecake," hummus... I dunno, I never figured it out. It certainly makes it impossible to search for anything because every other cookbook I have is divided into crazy categories like "Breakfasts," "Breads," "Soups," etc. I'll obviously be discovering new recipes to the end of time because its just too disorganized to take in.
But yeah, if you search for something and find it, you'll probably be pleased. I've already been cooking beans and grains for years so don't really need to rely on the cooking charts, which are super helpful to new vegans or people who've never used an electric pressure cooker before. My introduction to this book was Jill's Pear Almond Upside Down cake recipe (in which I used pineapple), and it's awesome. No doubt there are countless gems. You just have to find them. Again, I'm fairly sure the actual book would spare you all this confusion.
May 24, 2017
I received a pressure cooker a few years ago for my birthday. In all that time, I only used it twice and with horrific results. I decided it was time to use it or donate it, and so my search for pressure cooker cookbooks began. The first few chapters of this book inspired me to purchase my own copy. The step-by-step instructions on how to use my pressure cooker were invaluable. The recipes, however, are not at all inspiring so I will need more time to evaluate them. There are only a few photos and they are in the center of the book. I am now using my pressure cooker, and for that I thank this author.
December 31, 2019
To start, the information given regarding pressure cooker usage was invaluable and in depth. I am not a vegetarian, but am beginning to drift that way in my food preferences, so while I have read other reviews by vegetarians who were not impressed with the recipes, as someone who is new to this eating lifestyle, I did find the better chunk very good. The last thing I really enjoyed were the seasoning mixes. As someone who is feeding a husband with a heart condition, salt has become my enemy and I look for any way to remove it or lessen it from my cooking, so anytime I come across these, they are invaluable and Ms. Nussinow had some very interesting ones in her book.
January 17, 2020
Got it very recently at a decent price and I question myself how did I live so long without it. As many Europeans, I had for ages pressure cookers and used them from time to time. Always had problems with dosage of liquids and duration. Not any more, Jill makes everything very clear. As a plus, there are a lot of interesting recipes. I didn`t even know that you can make a dish in the pressure cooker, I used it just to quick boil legumes or grains...So I recommend it wholeheartedly to anyone interested in vegan cooking or in cooking in general.
August 12, 2017
This is a great book for those new to pressure cooking.
Some of the recipes are overly complicated and include extra steps that are unnecessary.
I will also say that I am in a vegan pressure cooking group on facebook. This author rubs me the wrong way with her comments. She is opinionated and pushy which makes me not want to support her or her book. At this point, I refuse to purchase her book.
Some of the recipes are overly complicated and include extra steps that are unnecessary.
I will also say that I am in a vegan pressure cooking group on facebook. This author rubs me the wrong way with her comments. She is opinionated and pushy which makes me not want to support her or her book. At this point, I refuse to purchase her book.
August 21, 2017
The section explaining how to use your pressure cooker is the best I have seen. Though I wouldn't call it a "recipe" per se, I appreciate the guidance on cooking grains and legumes and addressing common issues in cooking them. I haven't tried any of the more complex recipes yet - but they are similarly clear and straightforward. And the knowledge I have gained about the cooker and how to work it has given me the confidence to move ahead and try more things.
January 27, 2018
I bought this after I visited my best friend in December. So many really great pressure cooker recipes, that work regardless of whether you have a stove-top or electric pressure cooker. I've made a bunch of things from this cookbook, and they've all been lovely. And there are lots of tables and tips to help the novice pressure cooker user with cooking times and methods.
June 1, 2019
This is a hard one to review. The information on how insta pots work and the cooking times for beans, rice, and grains was so helpful. It’s wonderful to have a book focused on foods our family eats, I avoid cookbooks with meats. Unfortunately the recipes I tried were just ok and my kids weren’t very excited by them.
March 31, 2019
Good recipes, but difficult to find a recipe in a category because of the “flowery”names.
You should go through the book by sections to see what you want to make. Jill Nussinow has created a better index to her recipes, which can be downloaded from her site The Veggie Queen.
You should go through the book by sections to see what you want to make. Jill Nussinow has created a better index to her recipes, which can be downloaded from her site The Veggie Queen.
June 12, 2022
This is an excellent combination of pressure cooking basics, tips, classic recipes, and unusual and appealing recipes. It also includes sauces and “make your own” spice mixtures, which I really appreciated.
December 10, 2016
Easy and fast recipes, but completely lacking in flavor. Skip this book if you are not comfortable coming up with your own spices to provide flavor.
October 12, 2017
Excellent delicious healthy recipes for the pressure cooker.
July 26, 2018
I use this book almost every day. It's amazing.
April 23, 2019
a few interesting ideas.
August 14, 2019
Didn’t really see many recipes that interested me.
December 30, 2019
Great Recipes
Can’t wait to try more recipes! The lentil soup was very delicious! I’m always looking for great plant based recipes.
Can’t wait to try more recipes! The lentil soup was very delicious! I’m always looking for great plant based recipes.
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