The Ultimate Vegan Cookbook for Your Instant Pot: 80 Easy and Delicious Plant-Based Recipes That You Can Make in Half the Time

I'm a cookbook collector though hardly an excellent or skilled chef, I like to read cookbooks for fun, even more than I like to actually cook (if that makes any sense). So I made the Black Chickpea Curry (with normal chickpeas, though) and it was delicious - and easy as pie to follow. I also made the cardamom pear oats, which was also easy. I'm an IP newbie, so I chose easy. The other recipes look delicious and extremely creative, and there are also staples/ingredients: broths, ricotta cheese, cauliflower sour cream, a bunch of sauces (mole sauce!) and "not-raw" Almond milk. It's as though Kathy isn't thinking of giving you a big list of Vegan dishes, but she's empowering you to create amazing Vegan meals. There is breakfast, dessert, one-pot dishes, as well as some fancy stuff like Jackfruit Tinga, Seitan sausage, pumpkin tamales?! Yum. There is also a section on layering - which I'm currently intimidated by, but I'll get there eventually. The photography is really well done, and the directions are clear and orderly. However, this is MUCH MORE than a cookbook and this is why it's worth it for me. Kathy goes into all the things you need to know about the IP in a way, frankly, that is much more logical and understandable than most vegan recipes I've found online, and she explains things about the IP better than IP handbook itself in places ("What do all those buttons do!"). There is an IP troubleshooting section, and "Ninja Instant Pot tricks" section and also thoughts on special diet considerations. She breaks down the IP lingo and acronyms in a simple and straightforward way for beginners, but the recipes themselves vary from easy to quite sophisticated. There are some handy extras on the recipes themselves - the recipes are in American measurements but also have the metric equivalents (handy for some of you) and it gives the nutrition information for those of us watching our calorie/carb and protein intakes. BEST PART: there are pages and pages of what I'll call "reference material" that formerly you'd likely have to google for, making this more than a cookbook but more like a manual - a Bean and Lentil Cooking Chart, a Whole Grains Cooking Chart, and a Vegetable Cooking Chart. I needed these things. Extras I appreciates in a cookbook with a good "user experience" - an appendix of recipes by course, a list of handy IP accessories, recommended Facebook groups, reading, and other cookbooks, and a very thorough and comprehensive index so it's quick and easy to look stuff up. These are details that mean a lot to me, the internet is filled with recipes, but I really appreciate actual instruction and resources to best use the IP as a Vegan. This is likely a book I will leave in the kitchen for regular use, rather than put on the back shelf - I'll use to to make sure my cooking times and cooking processes are correct, and also to inspire ideas. It's more than delicious recipes, it's a practical manual.

I fell in love with vegetables when my family grew prosperous enough to buy frozen rather than canned. We always had fresh summer squash, okra, and black eyed peas (which we shelled ourselves), and those are still my favorites. I didn't eat fresh asparagus until I was 20 years old or an artichoke years after that, and more exotic vegetables continue to enter my diet. BUT I am not a vegan. I'm not even a vegetarian. I had roast turkey for Thanksgiving, along with three different preparations of brussel sprouts. I am just an average foodie who loves vegetables. With that as background, I want to say that this book is the best I have found for someone who loves vegetables and uses an Instant Pot whenever possible. Very creative, tasty combinations, amazing things done with cauliflower and cashews, delightful three course layered meals -- in short, everything you need to turn out crazy good vegetable side dishes, appetizers, and main courses. I also recommend Vegan Under Pressure by Ninnowski, but if I could have only one vegan Instant Pot cookbook, this would be it. I especially like the Mexican dishes. A few tips: I don't use liquid smoke in my cooking since I discovered that it triggers migraines in some people. I also seldom add sugar or honey to a savory dish. There is not a lot of either of those things in these recipes, but where they do crop up it is easy to do workarounds. There has been some careful work on these recipes, in contrast to some books, and I recommend that you stick pretty close to the portions, sequences, and timings given. You are certain to have many fine meals from these recipes. And you don't have to be a vegan to enjoy them!!

This is my No. 1...my go to cookbook --- I Love it! Why I bought this book: While Kathy Hester uses oils and sugars in some of her recipes, she gives options so that you can make yours oil and/or sugar free. That right there, that's what drew me in...but her recipes rock! That's why I'm writing this review. The first recipe I tried, Creamy Mushroom Curry with Brown Basmati Rice Pilaf (p.188/189) was oh so delicious and a revelation to me. I'd just gotten my Instant Pot and was stuck on making whole kabocha pumpkins and sweet potatoes -- which was great, but not inspiring. A friend and I decided to experiment with the IP in my kitchen. We chose this recipe and were both blown away by how good it was. We decided to do it again, this time at her house (same recipe) but divided the recipe in two, making one half in my Instant Pot and the other in her old style stove top pressure cooker. (What we found out: the Instant Pot is much easier and requires less water. Either way the recipe was great.) Putting the recipe together was the revelation. I learned how to make more than one dish at the same time by stacking, with the rice on the bottom of the pan under the rack insert, and the curry cooking in a covered pan or oven-proof bowl resting on the rack. Somehow that had never occurred to me before! Kathy Hester has a way with food, she just knows how to put flavors and textures together. This book has so much in it. You can learn to make your own soy yogurt (it comes out just right), bouillon, steamed buns, sauces, stews, full meals and luscious desserts. I really don't need any other cookbooks, but after this one I couldn't help but get three other Kathy Hester cookbooks and I love them, too! I highly recommend this book!

I have been following Kathy Hester's blog and her Instant Pot recipes for some time now. Her dishes are very tasty, nutritious, and not hard to make--especially with the Instant Pot. I have other Instant Pot cookbooks that I love and use a lot--purchasing Kathy's was a welcome edition my Instant Pot cookbook library. Her recipes cover all the meal categories. I look forward to expanding my favorite meals from this cookbook.

I'm still new to my Instant Pot and I was actually kind of intimidated about where to start so my pot sat in my cabinet for a long time until I got this book. This is book is really cool, it starts with everything you need to know about your instant pot -- what the buttons are, what accessories are real nuts and bolts, do s and don't s. Then it goes into 5 get started recipes. After that it builds up on your skill set until you get to one pot meals and then desserts. I really the quick reference charts because i"m still at the point of "how do I cook chickpeas?" I've only done about 5 recipes so far (the really easy ones) but I have to say having this book handy has given me more confidence to try things in the instant pot. I find it clear, well-organized and lots of great ideas I'm slowly easing my way into.

As a recipe book, it is fantastic. Great pictures, clear writing and instructions, filled with tons of great information. I've tried about 4 recipes so far and honestly none are ones I want to make again. The mushroom/potato taco filling was downright awful, which may have been partly due to using old spices. But it would simply be easier and faster to make the same dish on the stovetop. Maybe it's just the nature of Instant Pot cooking and perhaps it's just not for someone who is used to cooking on the stove and getting better flavors with less time involved.

I have had this book for 2 months and several recipes are now staples at our house. The Black Bean Quinoa Burgers are great. I make a double batch and freeze them. Super Easy Weeknight One-Pot Pasta is perfect for a quick dinner and I add different veggies every time to keep it interesting. Best Not-Refried Beans are perfect and we usually get 2 meals from one batch. Great for tacos. Winter One-Pot Lentils and Rice is another staple that is the perfect base for bowls with other veggies. All the Beans Soup is delicious and we loved the Mushroom and Butternut Squash Chili Bean Soup. The Smoky Pecan Brussels Sprouts are so good! I made them for the third time tonight and I made a quadruple batch! They will be on the menu for Thanksgiving for sure. There are many more recipes in this book that I plan to try. I am beyond happy with this cookbook. Thank you, Kathy Hester!

Along with my instant pot purchase I wanted to buy a vegan cookbook to help me get started. It was overwhelming to see that there were dozens to select from, and fortunately for me I selected Kathy Hester's. My family eats a strict vegan diet with no added oil. I was very excited to see that all of her recipes have either no added oil, or they have simple no-added-oil options. Also, Kathy's primary focus is on whole foods, not heavily processed meat substitutes. I was able to start using my instant pot immediately after receiving it because Kathy has basic instructions at the front of the book. This is followed by "five recipes to start you out". I made Not-Refried Black Beans the first night and it sold me on both the instant pot and Kathy's book. I've since made several other recipes such as Kidney Beans in Curry Sauce, Pear Cardamom Steel-cut Oats, Perfect Kamut, and Fresh Tomato Marinara Sauce, and each one has been very good. Most of the recipes are simple to put together, and most use common ingredients so you don't have to make a special shopping trip. She also has vegetable cooking charts and bean/lentil cooking charts for quick reference. I highly recommend this book.

Ich bin eigentlich kein Veganer, aber mag es sehr, vegane Rezepte auszuprobieren. Ich bin von diesem Buch sehr angetan, da es viele hilfreiche Informationen zum Instant Pot vorweg enthält, die vor allem für Neulinge sehr wichtig sind. Das Buch ist in verschiedene Kapitel eingeteilt (z.B. Rezepte mit Bohnen/Linsen, schnell und einfach, Gemüse, One-Pot, Desserts). Dabei fand ich vor allem das erste Kapitel überzeugend, das 5 Rezepte (die man normalerweise nicht unbedingt in einem Kapitel zusammen erwarten würde) beinhaltet, die einen einfachen Einstieg in das Kochen mit dem Instant Pot geben. Ich habe auch gemerkt, dass ich gerade diese 5 Rezepte sehr gern immer wieder koche. Außerdem finde ich es schön, dass es zu jedem Rezept ein Bild gibt. Ich persönlich brauche visuelle Inspiration. Der Titel eines Rezeptes kann noch so gut klingen, ohne Bild bin ich eher nicht dazu geneigt, es nachzukochen. Weiterhin finde ich es sehr gut, dass verschiedene Übersichten zu Kochzeiten und -einstellungen für z.B. verschiedene Reis-, Bohnen, und Gemüsesorten gegeben werden. Diese habe ich mir direkt mit Post-Its markiert, damit ich schnell Zugriff darauf habe, wenn ich eines der genannten Produkte kochen möchte. Naturreis oder Quinoa sind mit diesen Angaben auf den Punkt genau gekocht, ohne dass man neben dem Topf stehen bleiben muss. Meiner Meinung nach ein sehr gutes (veganes) Kochbuch für den Instant Pot mit vielen leckeren Rezepten und sehr hilfreichen Informationen. Nur zu empfehlen!

A "go to" book to check for timings and abundant recipes. Full of information and ideas which will inspire.

This is an amazing cookbook! The recipes use easy to find ingredients. Great food, and really great tips for using the Instant Pot. I have been using the put for over a year, and am still learning more from this book! It lives in the counter not even getting out back in the bookshelf.

I purchased this book as I'm vegan, the first few recipes included chicken. I'm not sure how this qualifies as vegan....

Muy buenas recetas