The Vegan Instant Pot Cookbook

The Vegan Instant Pot Cookbook, my first cookbook, contains more than 90 wholesome yet indulgent vegan recipes that are made easy with the Instant Pot!

Along with unique and flavor-packed recipes inspired from around the world, there’s also a comprehensive primer on the Instant Pot – how to use it, what all those buttons mean, how to troubleshoot the Instant Pot, and handy cook time charts for commonly used beans, lentils, grains, and vegetables.

My first cookbook, The Vegan Instant Pot Cookbook was published on June 18, 2019! I am so grateful to everyone who has ordered it since then.
I am truly grateful for that and know that this wouldn’t be anywhere near possible without the daily support from the Rainbow Plant Life community, so THANK YOU from the bottom of my heart!

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.

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).

What’s inside the cookbook!

  • 91 recipes, all 100% vegan and all made with the convenience of the Instant Pot

  • 320 pages of delicious, informative good stuff

  • 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.

  • A list of recommend Instant Pot accessories and kitchen tools

  • 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!

  • Tested cook time charts for cooking every kind of bean, lentil, grain, and vegetable imaginable in the Instant Pot

  • 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!

  • A book full of recipes that will delight vegans and surprise non-vegans!

  • Tons of recipes that are easily adaptable to stovetop cooking for those that don’t have an Instant Pot.

  • All brand new recipes with the exception of just two recipes that are variations on some of my most popular recipes

  • Over 100 full-page color photos taken by yours truly

  • 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

  • My story and journey

  • The Instant Pot

  • Why I became vegan

  • How to use your Instant Pot & Terminology

  • Instant Pot Accessories & Other Essential Kitchenware

  • My Approach to Cooking

  • Stocking your Kitchen for Success

  • Frequently Asked Questions

  • Cook Time Charts

PANTRY BASICS, SAUCES, AND DIPS 

  • Flavor boosters and sauces that give life to other dishes

BREAKFASTS

  • Easy meal prep ideas like oatmeals and porridges alongside fancier weekend brunch ideas

SATISFYING SIDES

  • Full of creamy beans, hearty grain salads, and other meal prep-friendly options

VEGETABLES

  • These recipes will teach you how to make vegetables shine as the star of the show!

COMFORT FOOD FAVORITES

  • Think Lasagna, Paella, Risotto, Gyros…

SOUPS, STEWS, AND CURRIES

  • Includes recipes abounding with global flavor inspiration from Asia to Europe to Africa

DESSERTS

  • 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.

The Vegan Instant Pot Cookbook by Nisha Vora

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!

The Vegan Instant Pot Cookbook by Nisha Vora

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.

The Vegan Instant Pot Cookbook by Nisha Vora

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.

The Vegan Instant Pot Cookbook by Nisha Vora

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.

The Vegan Instant Pot Cookbook by Nisha Vora

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

Did you make this recipe?

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20 comments on The Vegan Instant Pot Cookbook

  1. We are enjoying your cookbook SO much! I just made your chai spiced rice pudding and my husband keeps saying, "Did you tell Nisha how much I love this?" Not only have I enjoyed the dishes I have made thus far, but your book has made me fall in love with my Instant Pot! Thank you so much for this wonderful book!

    1. Nisha Vora

      Hi Noelle! That’s so amazing to hear. I am so happy you and your husband are both enjoying the recipes in my cookbook. Thank you for the wonderful feedback :)

  2. Laura Landy

    Hi there! I don’t own an instant pot yet but would like to get one with your book. Do I need one with specific pre-sets, or will any of the 6 quart or 8 quart ones work?

    1. Nisha Vora

      Hi Laura, that’s lovely to hear :) Any 6 quart model should work! The only exception is the Lux model, the original model – it doesn’t have a Yogurt setting, so you wouldn’t be able to make the Coconut Yogurt recipe. It also doesn’t have a low pressure setting, which I use occasionally for delicate items like broccoli and asparagus. That said, if you’re set on the Lux model, you can still make the vast majority of the recipes in my book.
      An 8 quart model will work as well, except that all the recipes were tested in 6 quart models. This should be fine for most recipes, but for recipes where there is a relatively small amount of liquid (e.g., 1/2 cup), you will likely need to add a bit more liquid/water in the 8 quart to enable it to come to pressure.
      Hope that helps!

  3. Julius Chiavaroli

    Nisha,
    I’m at once in awe of you but also somewhat angry. I bought an Instant Pot® a few weeks ago and immediately started a search for a good cookbook. When I research something I leave no stone unturned. It became obvious to me that yours was the "one" so I ordered it. All I can say is that it is a work of art. I published a book some time ago so I know how much work it takes. The number of recipes is very generous, they have obviously taken a lot of time to develop and perfect. I need pictures of what I’m cooking and each recipe has a high quality photo. I love it that it’s hard cover, and the graphic design is simple and beautiful. Congratulations on, in my opinion, an instant classic!
    I’ve tried numerous recipes despite the same reservation mentioned by someone else that the recipe lists are long which tend to make you take pause. However, all I can say to everyone is that it is entirely worth it. Nisha, you are the “mistress of spices” – you really know how they work together because the recipes result in very rich and complex flavors. I’ve received rave review for everything I’ve made so far – but of course I give you credit and share your link.
    Now for the angry part. I only bought a 3 qt. pot so now I either have to divide all the recipe ingredients by 2, or get a 6 quart model. :-) Actually I’ve discovered a few recipes that fit in the 3 qt. pot at full size. Congrats again on a great book, I need to go make some queso sauce right now – OMG is that an great recipe!!!
    Julius

    1. Nisha Vora

      Hi Julius,
      What a lovely comment, thank you! I was a bit nervous when I saw you were angry haha. I am so grateful for your feedback and think that i am a mistress of spices haha. I really do work hard to ensure that all of my recipes are very flavorful and interesting for the palate because I don’t want people to think that vegan food is bland or boring! I am so glad you’ve loved the recipes you’ve made and have shared them with others. Thank you again for stopping by today!

  4. Jenny

    Ms. Vora,Thank you for an incredible cookbook. I saw your book on a shelf and was inspired to buy it and an Instant Pot. The recipes have been wonderful and I’m so enjoying working through the book and exploring diverse cuisines. Even my meat-eating family members are enjoying your recipes.
    I just made (and loved) your butternut squash chickpea tagine on p. 259. In the description you described the influence of saffron on the dish, but I can’t find it in the recipe. When & where should I add the saffron?Thank you for your time and your wonderful book!Kind Regards,Jenny

    1. Nisha Vora

      Hi Jenny,
      Aww what a lovely comment! I am so thrilled you and your family are enjoying the recipes in my cookbook and getting to experiment with diverse global cuisines.
      As for the tagine and the saffron, I originally wrote the recipe to include saffron and loved it, but then I retested it without saffron and it still tasted amazing. So I ended up omitting it from the recipe in an effort to keep the ingredients simple and inexpensive. But I forgot to update the headnote as well :)
      So you can make the recipe as is (without the saffron) or add just a pinch of saffron threads (about 1/4 tsp) along with the vegetable broth in step 5. Or, you can follow the method outlined in Step 1 for the Vegetable Paella recipe (in Chapter 5), which uses saffron. This method involves adding the saffron threads to the vegetable broth and allowing it to soak while you prepare the other ingredients.
      Hope that helps!

  5. Isidora Etxenike

    Dear Nisha,
    Few months after this "stranger" Instant Pot arrived home as a gift, I discovered your cookbook at a bookstore in Brooklyn. I didn’t know about your project before and I should say that I felt in love! the pictures, the colors and the title (of course!) got my whole attention. I did my research back home and I bought the book few days after. Since then, I have been using the instant pot almost everyday, doing your recipes (always working perfect!) at least once a week, "spicing up life"! I became a real fan! so I just would like to thank you for your amazing work, your delicious-tasty-comfort food recipes and your kindness! Thank you SO much!

    Isidora

    1. Nisha Vora

      Hi Isidora, you are so sweet! So nice to hear from a fellow Brooklyner :) I’m so glad you fell in love with my book and are using it regularly to spice up your meals. That means so much to me and I’m so grateful for your lovely comment!

  6. Andrew

    Hi there Nisha! Just wondering if your book is for sale in EPUB format. I’d love to be able to use it on my iPad. The only digital format I could find in Canada is from Amazon (which uses MOBI format). Thanks very much!

  7. I have loved all the recipes I’ve tried so far! Delicious and easy to follow recipes. I love the queso!

  8. Hi Nisha,
    I found your blog 2 weeks ago and I love it! I would love to order your cookbook, but I don’t own an Instant Pot and as I live in Europe it’s not easy to get one. Can I cook the recipies from your book on a stovetop?

    Thank you so much! Happy new year!
    Daniela

    1. Samantha Cronin

      Hey! I was looking for an answer to that question too and in the “What’s inside the cookbook?” section of this article, she tackled this.

      “Tons of recipes that are easily adaptable to stovetop cooking for those that don’t have an Instant Pot.”

      Would love to know if there are instructions for making these recipes on a stovetop though!

      1. Daniela Blauensteiner

        Thank you Samantha!

      2. Marie

        While it certainly is possible to convert these recipes to stove top, instructions are not included in the book. I would look for an online guide on converting instant pot recipes to stove top before buying. Hope this helps!

  9. Kay FC

    Just ordered and looking forward to the Amazon truck pulling up any day now to deliver your book! Also, curious if you’re working on a new one that has the rest of your recipes on the blog in there? I’d love to have a hard copy book version of all the deliciously beautiful and healthy dishes on hand!

  10. Eric Rosenfield

    Hi Nisha – I just ordered your cookbook! I’ve been watching your online videos for several weeks now, and they are all so amazing: incredibly informative, interesting, and relatable. I’m an aspiring vegan (been vegetarian for many years) but a horrible cook, so I’m hoping that your recipes will provide some inspiration : ). And as a lover of spicy foods, I think your style in the kitchen is a good match. Super appreciate all the content and support you put out there! Take care.

  11. C

    Hi Nisha!!
    I bought your book and have been obsessively flipping through its lovely pages. I live alone, and while most recipes seem suitable for a one person to eat throughout the week (freezing only a small portion at times), the Rosemary and Garlic White Beans makes a whopping 7 cups! Can you offer any guidance on cutting the recipe in half?

    1. C

      I was also wondering if you had any thoughts on using better-than-boullion to make low sodium vegetable broth? It’s more budget friendly, so instead of spending $2-3 on broth for each dish, I can pick up a new spice to try! I’ve toyed with using a smaller ratio of paste to water but thought you might have some experience with it since a lot of vegans use it as a lower waste alternative to packaged broth these days (and, I trust your culinary opinion a lot more than my own!)

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