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Instant Pot® Vegetarian Cookbook: Fast and Healthy Recipes for Your Favorite Electric Pressure Cooker
Your Instant Pot® just became vegetarian
Marrying the popular multicooker with vegetarian recipes for the first time, the Instant Pot® Vegetarian Cookbook makes it simple to prepare healthy and hearty vegetarian plates.
A lifelong vegetarian and pressure-cooking enthusiast, Srividhya Gopalakrishnan uniquely understands how to make the most of veggie-packed, multicooker meals. Inside this Instant Pot cookbook, she teaches you the most important Instant Pot basics while also introducing you to 75+ mouthwatering, vegetarian dishes from around the world. Suggestions for substituting ingredients, making creative use of leftovers, and more are included as well.
This complete vegetarian Instant Pot cookbook
75+ VEGETARIAN DISHES—Cook-up Enchilada Casserole, Chana Masala, Strawberry-Chocolate Cake, and a variety of other healthy and satisfying vegetarian dishes with this Instant Pot cookbook.STEP-BY-STEP GUIDANCE—This Instant Pot cookbook has recipes and cooking charts that feature timing, pressure level, and how to best release the pressure.TIPS TO SHAKE IT UP—Get advice for turning recipes vegan, exciting ways to use your leftovers, ideas for transforming recipes, and more.Discover how simple (and delicious) vegetarian cooking can be with this Instant Pot cookbook.
Marrying the popular multicooker with vegetarian recipes for the first time, the Instant Pot® Vegetarian Cookbook makes it simple to prepare healthy and hearty vegetarian plates.
A lifelong vegetarian and pressure-cooking enthusiast, Srividhya Gopalakrishnan uniquely understands how to make the most of veggie-packed, multicooker meals. Inside this Instant Pot cookbook, she teaches you the most important Instant Pot basics while also introducing you to 75+ mouthwatering, vegetarian dishes from around the world. Suggestions for substituting ingredients, making creative use of leftovers, and more are included as well.
This complete vegetarian Instant Pot cookbook
75+ VEGETARIAN DISHES—Cook-up Enchilada Casserole, Chana Masala, Strawberry-Chocolate Cake, and a variety of other healthy and satisfying vegetarian dishes with this Instant Pot cookbook.STEP-BY-STEP GUIDANCE—This Instant Pot cookbook has recipes and cooking charts that feature timing, pressure level, and how to best release the pressure.TIPS TO SHAKE IT UP—Get advice for turning recipes vegan, exciting ways to use your leftovers, ideas for transforming recipes, and more.Discover how simple (and delicious) vegetarian cooking can be with this Instant Pot cookbook.
242 pages, Kindle Edition
Published June 4, 2019
214 people are currently reading
66 people want to read
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Displaying 1 - 12 of 12 reviews
June 13, 2019
I have an InstantPot and I am finding that I am using it more and more and always looking for recipes, vegetarian or not. Instant Pot Vegetarian Cookbook by Srividhya Gopalakrishnan is a nice cookbook just for that purpose. Using an Instant Pot, for the most part, the recipes are easy some have a bit of prep work. This book is no different as there is Step by step guidance for recipes and there are cooking charts that include timing, pressure level and how to release the pressure safely.
Being a vegetarian doesn't mean boring dishes, with this book the recipes feature a variety of vegetables, a mix of staples, familiar foods and international dishes. I am not a vegetarian and I found a lot of recipes that I would make.
There are 77 recipes that are healthy and plant-based that is perfect for the Instant Pot, from appetizers to desserts you can't go wrong with this collection of recipes. I made mushroom stroganoff and it was so easy to make, a little bit of prep. My husband was impressed with how good it was, just like the meat stroganoff but the mushrooms taking the place of meat. So good!!
I highly recommend this cookbook!
Being a vegetarian doesn't mean boring dishes, with this book the recipes feature a variety of vegetables, a mix of staples, familiar foods and international dishes. I am not a vegetarian and I found a lot of recipes that I would make.
There are 77 recipes that are healthy and plant-based that is perfect for the Instant Pot, from appetizers to desserts you can't go wrong with this collection of recipes. I made mushroom stroganoff and it was so easy to make, a little bit of prep. My husband was impressed with how good it was, just like the meat stroganoff but the mushrooms taking the place of meat. So good!!
I highly recommend this cookbook!
August 1, 2019
Oh my goodness, a cookbook that includes nutrition values! One of my constant issues lately is that cookbooks tend to not contain that information and, often times, it’s needed for people embracing a healthier lifestyle. The double bonus for that covers the only “complaint” I have, which is there aren’t a lot of photos of recipes. A great collection, and as I went through the book, my other half was marking everything as something we need to try soon.
June 10, 2019
Originally published on my blog: Nonstop Reader.
Instant Pot® Vegetarian Cookbook is a plant based cookbook and resource guide by Srividhya Gopalakrishnan. It's approved by the Instant Pot manufacturer. Due out 18th June from Rockridge Press, it's 148 pages and will be available in paperback and ebook formats (ebook available now).
I purchased an instant pot late last year (the ultra 6qt), and it's become one of the most versatile and well used tools in my kitchen. My family is also currently trying to eat more plant based dishes, so this book came at a very opportune time. This cookbook is full of appealing and hearty well seasoned foods which aren't 'skimpy, wimpy, or limpy' as my kids are wont to say. The portions are reasonable and will feed hungry humans until they're full (also a stipulation in my family).
The introduction (17% of the page content) covers a brief introduction of how to use the instant pot, why to (or not to) prepare certain foods under pressure, tips and advice for ingredients, scaling recipes, cooking times, and more.
The recipes which are the bulk of the book are arranged sensibly and are listed in an easy to navigate table of contents. The chapters are: Vegetables and side dishes, Beans and Legumes, Soups and Stews, Rice and Pasta, Other Grains, and Dessert. The book also includes some useful conversion charts along with cooking tables for various food items.
All of the recipes include ingredients lists, preparation instructions, cooking instructions, and yields.
The ebook format has a handy interactive table of contents as well as interactive links and references throughout.
We tried vegetable biryani which was very flavorful and colorful. I was a little surprised that the actual recipe called for mixed pre-frozen vegetables, but honestly, it's a huge time saver and I loved the author's honesty - we ALL use convenience ingredients (at least I do).
We also enjoyed the cilantro and lime rice with some salmon (clearly not a vegetarian ingredient and off-recipe fiddling on my part). Not all of my family are crazy about cilantro (love/hate relationship), and this dish really does have both lime and cilantro as feature flavors, so for readers whose families dislike cilantro, go easy on it.
My only quibble with the book is that there are very few dishes pictured or serving suggestions. That detracted somewhat for me. The recipes are, however, well written, with clear and concise instructions and made with easily sourced ingredients. Some of the spices might have to be sourced from a larger Asian or international foods store (or online), but they're not so exotic as to be difficult.
Four stars, a worthwhile addition to the instant pot cooking library.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
Instant Pot® Vegetarian Cookbook is a plant based cookbook and resource guide by Srividhya Gopalakrishnan. It's approved by the Instant Pot manufacturer. Due out 18th June from Rockridge Press, it's 148 pages and will be available in paperback and ebook formats (ebook available now).
I purchased an instant pot late last year (the ultra 6qt), and it's become one of the most versatile and well used tools in my kitchen. My family is also currently trying to eat more plant based dishes, so this book came at a very opportune time. This cookbook is full of appealing and hearty well seasoned foods which aren't 'skimpy, wimpy, or limpy' as my kids are wont to say. The portions are reasonable and will feed hungry humans until they're full (also a stipulation in my family).
The introduction (17% of the page content) covers a brief introduction of how to use the instant pot, why to (or not to) prepare certain foods under pressure, tips and advice for ingredients, scaling recipes, cooking times, and more.
The recipes which are the bulk of the book are arranged sensibly and are listed in an easy to navigate table of contents. The chapters are: Vegetables and side dishes, Beans and Legumes, Soups and Stews, Rice and Pasta, Other Grains, and Dessert. The book also includes some useful conversion charts along with cooking tables for various food items.
All of the recipes include ingredients lists, preparation instructions, cooking instructions, and yields.
The ebook format has a handy interactive table of contents as well as interactive links and references throughout.
We tried vegetable biryani which was very flavorful and colorful. I was a little surprised that the actual recipe called for mixed pre-frozen vegetables, but honestly, it's a huge time saver and I loved the author's honesty - we ALL use convenience ingredients (at least I do).
We also enjoyed the cilantro and lime rice with some salmon (clearly not a vegetarian ingredient and off-recipe fiddling on my part). Not all of my family are crazy about cilantro (love/hate relationship), and this dish really does have both lime and cilantro as feature flavors, so for readers whose families dislike cilantro, go easy on it.
My only quibble with the book is that there are very few dishes pictured or serving suggestions. That detracted somewhat for me. The recipes are, however, well written, with clear and concise instructions and made with easily sourced ingredients. Some of the spices might have to be sourced from a larger Asian or international foods store (or online), but they're not so exotic as to be difficult.
Four stars, a worthwhile addition to the instant pot cooking library.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
June 1, 2019
Srividhya Gopalakrishnan, the author of "Instant Pot® Vegetarian Cookbook: Fast and Healthy Recipes for Your Favorite Electric Pressure Cooker", is a happy home cook and food blogger who is a lifelong vegetarian and an enthusiastic fan of the pressure-cooking method. The author states that her love of cooking began in her early teens in India when her mother taught her the basics of everyday meal preparation. She also advises that her love of cooking continued to grow, and, with her family's encouragement and support, she learned more about many varieties of vegetables and spices and began to develop her own recipes. As an adult, she moved from India to the United States and was introduced to a wide world of new cultures and cuisines. Always a fan of pressure cooking for its convenience, speed, and better retention of food nutrients, she has put her knowledge and experience into creating this delightful cookbook and pressure-cooking guide, which is authorized by the Instant Pot brand. The book includes 77 colorful,healthy, and delicious vegetarian recipes like these: "Deviled Potatoes"; "Green Bean Stir Fry"; "Caribbean-Style Beans and Rice"; "Pinto Bean and Vegetable Tacos"; "Tomato-Basil Soup"; "French Onion Soup"; "Broccoli-Cheddar Soup"; "Thai-Pineapple Fried Rice"; "Vegetable Jambalaya"; "Pasta Primavera"; "Apple-Cinnamon Oat Porridge"; "Enchilada Casserole"; "Bread Pudding"; and "Strawberry-Chocolate Cake". Along with the recipes, you'll also find helpful hints on which foods work best and which foods to avoid, pantry staples, cooking time charts, and much more.
Book Copy Gratis Callisto Publishers
Book Copy Gratis Callisto Publishers
July 9, 2019
This is a vegetarian cookbook where the recipes are cooked in the Instant Pot (and don't need the oven or stove). Most of the recipes are gluten-free. Some recipes are vegan, dairy-free, or nut-free. The recipes usually serve 4-8 and take between 30 minutes to 2 hours to make (with about 10 minutes of that in prep time). The recipes tend to be spicy and come from all over the world: India, Thai, Mexico, Middle East, Africa, South America, etc. A number of the recipes use heavy cream, others add sugar where I probably wouldn't, and so I wouldn't necessarily call the recipes healthy, though they did contain a lot of whole, minimally-processed ingredients.
The author started by explaining how to work the Instant Pot and some tips on pressure cooking veggies and grains. Most of the ingredients in the recipes are common (easy to find) in the USA. She included 13 recipes in the veggies and sides section, 16 recipes for beans and legumes, 16 for soups and stews, 13 for rice and pasta, 9 for other grains, and 10 for deserts. There were many recipes for curries, salads, soups, stews, and chili. The recipes didn't tightly fit in the given categories. For example, rice was used throughout, and there were soups and salads in the beans section. Each recipe included "per serving" information on calories, fat, carbohydrates, fiber, protein, and sodium.
I received an ebook review copy of this book from the publisher through NetGalley.
The author started by explaining how to work the Instant Pot and some tips on pressure cooking veggies and grains. Most of the ingredients in the recipes are common (easy to find) in the USA. She included 13 recipes in the veggies and sides section, 16 recipes for beans and legumes, 16 for soups and stews, 13 for rice and pasta, 9 for other grains, and 10 for deserts. There were many recipes for curries, salads, soups, stews, and chili. The recipes didn't tightly fit in the given categories. For example, rice was used throughout, and there were soups and salads in the beans section. Each recipe included "per serving" information on calories, fat, carbohydrates, fiber, protein, and sodium.
I received an ebook review copy of this book from the publisher through NetGalley.
May 25, 2019
This is a nicely organized book that contains a really good mix of recipes. From traditional lo mein to butternut squash soup and vegetable curry, this book is sure to contain recipes that even an experienced instant pot user has not tried yet. While experienced instant pot users may find the initial chapter not worth of reading since it walks through additional items that are needed for some of the recipes as well as tips for using the instant pot or how to infuse flavor using instant pot recipes, this chapter is really helpful for people new to this piece of equipment. I found the recipes to be really good, in particular because they show that vegetarian dishes can be full of flavor and there is a lot of variety in vegetarian cooking. As someone who is fond of Indian cuisine, this book was a home run in our house, but I am sure that people not experienced with Asian dishes will also be surprised how use of spices can infuse flavor without relying on garlic or salt and pepper.
A really good book for instant pot users of all experience levels.
I received a free copy of the book from the publisher.
A really good book for instant pot users of all experience levels.
I received a free copy of the book from the publisher.
June 25, 2019
A nicely presented book of 77 vegetarian recipes that are fun and easy to prepare in your Instant pot. As a vegan I was pleased with the wife variety from appetizers to deserts . The author has organized this in a concise and well planned manner that anyone can follow. I highly recommend this cookbook for all plant based eating and anyone that is learning to cook plant based. I love that the recipes use a variety of spices and are all sensible to buy and prepare . The author has even included a section on safety with your Instant Pot . Very well done. This is healthy eating for your Instant pot.
July 31, 2019
This book has a variety of recipes that look fairly easy to make. I tried the mushroom stroganoff and it was very good. I like the fact that nutritional values are listed.
Many thanks to Callisto Media and to NetGalley for providing me with a galley in exchange for my honest opinion.
Many thanks to Callisto Media and to NetGalley for providing me with a galley in exchange for my honest opinion.
September 10, 2019
Interesting, although I'm not sure I will try any of these recipes. It was nice to learn you can actually cook desserts in an Instant Pot. This book has inspired me to try new things with mine, hopefully I'll get around to it.
June 10, 2019
Cooking times are way too long
Not what I was looking for. Some recipes look interesting but over all wish I didn't spend the money on this book.
Not what I was looking for. Some recipes look interesting but over all wish I didn't spend the money on this book.
June 15, 2019
Really interesting cookbook, with wonderful looking (and sounding) recipes. A great selection of dishes with simple to follow instructions. Full of helpful information, definitely a keeper.
June 18, 2019
Easy to follow recipes that actually turn out as good as they look. I found myself utilizing this book more than once when planning menus for the week.
Displaying 1 - 12 of 12 reviews