I’ve gotten a lot of questions and requests for more information about my cookbook, so I put together a comprehensive look at what’s inside the book, sneak peeks at a few recipes, and info on where you can buy the book!
How to order my cookbook!
U.S. Orders
You can click any of the links below, though Amazon is usually the easiest since you can easily track your order. If you want to support an Indie bookstore, use the Indie Bound website and plug in your local zip code.
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Barnes and Noble (online or in stores)
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Indie Bound (type in your local zip code)
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Costco (in some stores)
Orders Outside of the U.S.
For orders in Canada, use the Amazon (Canada) link.
For orders outside of North America, you can search “The Vegan Instant Pot Cookbook” or “Nisha Vora” on the Amazon page in your home country or use the Book Depository link below (Book Depository has free delivery worldwide).
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The Book Depository (free delivery worldwide)
What’s inside the cookbook!
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91 recipes, all 100% vegan and all made with the convenience of the Instant Pot
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320 pages of delicious, informative good stuff
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A robust and detailed section on how to use, understand, and troubleshoot the Instant Pot, including answers to frequently asked questions about the machine. I highly recommend reading this section before you get started with the Instant Pot.
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A list of recommend Instant Pot accessories and kitchen tools
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A robust section on my principles of cooking, my secrets to creating incredibly flavorful vegan food, and tips on stocking a vegan pantry. I also recommend reading this section before you get to cooking because there are lots of tips and tricks you don’t want to miss!
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Tested cook time charts for cooking every kind of bean, lentil, grain, and vegetable imaginable in the Instant Pot
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Comfort food recipes that taste indulgent and will wow your taste buds but are secretly wholesome and nourishing. No boring or bland “health food” here!
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A book full of recipes that will delight vegans and surprise non-vegans!
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Tons of recipes that are easily adaptable to stovetop cooking for those that don’t have an Instant Pot.
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All brand new recipes with the exception of just two recipes that are variations on some of my most popular recipes
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Over 100 full-page color photos taken by yours truly
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Notes on each recipe that indicate whether a recipe is gluten-free, nut-free, soy-free, sugar-free, and/or refined-sugar-free (80-85% of recipes are gluten-free)
Chapters in The Vegan Instant Pot Cookbook
INTRODUCTION
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My story and journey
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The Instant Pot
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Why I became vegan
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How to use your Instant Pot & Terminology
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Instant Pot Accessories & Other Essential Kitchenware
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My Approach to Cooking
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Stocking your Kitchen for Success
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Frequently Asked Questions
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Cook Time Charts
PANTRY BASICS, SAUCES, AND DIPS
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Flavor boosters and sauces that give life to other dishes
BREAKFASTS
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Easy meal prep ideas like oatmeals and porridges alongside fancier weekend brunch ideas
SATISFYING SIDES
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Full of creamy beans, hearty grain salads, and other meal prep-friendly options
VEGETABLES
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These recipes will teach you how to make vegetables shine as the star of the show!
COMFORT FOOD FAVORITES
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Think Lasagna, Paella, Risotto, Gyros…
SOUPS, STEWS, AND CURRIES
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Includes recipes abounding with global flavor inspiration from Asia to Europe to Africa
DESSERTS
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Decadent way to satisfy your sweet tooth, from fruity treats to decadent cakes
Recipe Sneak Peeks!
I’ve shared a handful recipes for FREE from my cookbook, so here’s a closer look at them and a few others from the book!
Chinese Takeout-Style Tofu and Broccoli (page 117)
Imagine your favorite sticky, saucy Chinese takeout food…this recipe is it! But it’s much healthier and takes just a few minutes to cook in the Instant Pot. Extra firm tofu gets marinated and flash fried, then cooked in a spicy, slightly sweet, and umami-packed sauce, and finally paired with some quick-cooked broccoli. This dish is finger lickin’ good and a must-make when you are craving some unhealthy takeout food but want to keep things on the healthy side.
For step-by-step instructions on how to make this dish, check out my Youtube video! I’ve also shared the recipe on my blog for free.
Chai Spiced Rice Pudding (page 85)
If I could paint a picture of this recipe, I’d say imagine the coziest warming breakfast possible, the kind that sticks to your insides on a cold winter warming and satisfies your soul. Then marry it with a chai spiced latte, and voila! That’s the best way I can describe this luxurious, creamy rice pudding. It’s healthy enough for breakfast but delectable enough for dessert.
Plus, thanks to the Instant Pot, all you have to do is dump a a handful of ingredients in the Instant Pot and get on with your morning! And when paired with the Roasted Grapes called for in the recipe, it is truly a party for your taste buds!
Pho (Vietnamese Noodle Soup) (page 257)
Typically, it takes hours to develop the deep, rich flavors of the broth in traditional Vietnamese pho, but the Instant Pot makes that unnecessary, and the result is an incredibly easy but flavorful noodle soup that you can serve any day of the week!
Don’t skip on the fresh herbs and toppings – they add so much flavor and texture and freshness! Plus, that’s how pho is traditionally served :)
I’ve also shared the recipe on my blog for free.
Vegetable Lasagna with Basil Ricotta (page 205)
If you or anyone in your life is a vegan cheese skeptic, then you have to try this recipe! This lasagna is SO cheesy and everyone who tried it couldn’t tell it was vegan because it tastes like the real deal!
Featuring a hearty vegetable filling and an easy homemade cheese spread that takes just five minutes to make, you won’t be missing any of the meat or dairy! Plus, this lasagna is on the smaller side, so it’s perfect when you don’t have a large group to feed, as the smaller pan size for the Instant Pot makes it a perfect meal for a few people.
For step-by-step instructions on how to make this lasagna, check out my Youtube video! I’ve also shared the recipe on my blog for free.
Banana Bread with Walnut Streusel (page 313)
A classic banana bread but made in the Instant Pot?? Yep, that’s right! Perfect for summertime baking so you don’t have to turn on the oven (or even baking on the go…hello, camping trip!). Plus, unlike some traditional banana breads, you don’t have to worry about uneven baking because the Instant Pot’s even heat ensures a perfectly baked cake every time! Plus, the sticky walnut streusel is irresistibly good!
I’ve also shared the recipe on my blog for free.
What others have said about my cookbook!
“Vegan cooking can feel intimidating for many—even without introducing a new appliance into the equation—but Nisha brings them together in such an approachable way you’ll be a pro in no time!” – ANGELA LIDDON, author of The Oh She Glows Cookbook
“Nisha has created a masterpiece with her Vegan Instant Pot Cookbook. Not only are the pictures colorful, inviting and stunning, but they make you so excited to make the recipes! She has covered everything you could ever want to make from savory to sweet in brilliant ways, all by using the instant pot! The flavors just jump off the page and there is exceptional variety of dishes. This book will be a wonderful investment in any kitchen for those who love their Instant Pot!” –BRANDI DOMING, author of The Vegan 8 Cookbook
“This cookbook is an impressive arrangement of Instant Pot recipes. Made with hearty and nutritious plant-based based ingredients, the end results are truly satisfying, ideal for quick weeknight dinners and meal prepping for the week. And did you know that you can use an instant pot to make recipes like chickpea-stuffed bell peppers, savory tofu quiche, homemade coconut yogurt, and vegan cheesecake? Nisha’s got you covered!” -TIMOTHY PAKRON, author of Mississippi Vegan
“I love my Instant Pot, but eating plant-based means that I’m often turning to it for the same recipes over and over. Nisha’s tips, recipes, and techniques open up an entirely new, exciting, and not at all intimidating world of naturally vegan enjoyment! From Homemade Coconut Yogurt to Miso Mushroom Risotto, and even a Double Fudge Chocolate Cake, these recipes have you covered for all meals and occasions, and all with the ease and efficiency of the Instant Pot.” – Laura Wright, author of The First Mess
I purchased your cookbook and made the Savory Turmeric Breakfast Quinoa on pg 79, exactly as directed, with the addition of broccoli. The quinoa didn’t cook, and it scorched a bit on the bottom. I added a cup of water and did the cooking directions over again (cook 1 min, natural release for 10). It cooked this time, but scorched again. Was there supposed to be more liquid included in the recipe? One can of coconut milk for 1 1/2 cups quinoa doesn’t seem like enough, and again, the quinoa didn’t cook until I did add water. I would appreciate a response so I know how to fix it for next time! Thank you.
From Nisha:
“Hi Heather,
We’re sorry it didn’t work out! Unfortunately, what I have come to learn since writing this book 5 to 6 years ago is that many of the instant pot’s newer models are more finicky and more likely to burn. It’s a shame Instant Pot has changed their models significantly over the years!
Anywho, try increasing the liquid to 2 cups (with a combination of coconut milk and water/broth), keep the broccoli on top, and extend the cooking time to 2 minutes on high pressure if needed. This should help your quinoa cook evenly without scorching.”