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.

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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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82 comments on The Vegan Instant Pot Cookbook

  1. Leah Pressman

    I had just received this book as a gift over the holidays, when COVID hit and we all retreated to our homes. I had been using the instant pots to make beans and grains and beets (very very basic stuff) for about a year, but I decided to cook my way through the book. I never did it because I liked so many of the recipes I just had then same 26 recipes on repeat (with a few add ins from the blog). I am NOT a vegan, but eat very little meat. I have taken dishes I have made from this book to my local pot luck happy hour and made recipes for my mother and there are often requests to share the recipes! My mother asked me to share so many recipes from this book, I just ended up buying her her own copy.
    The vegetable broth from the book is so much better than store-bought that we try to always have some in the freezer. Some of my favorite recipes are: Ratatouille, Butternut Squash Chickpea Tagine, Frijoles, Hearty tempeh chili, & basic Indian dal.

    1. Kaitlin @ Rainbow Plant Life

      Thank you so much for such a lovely lengthy review, Leah! It warms our hearts to know how much value this cookbook has brought to your life! :)

  2. Jacky

    I made the Miso Mushroom Risotto for my resistant partner who frowns when meat isn’t included in our dinners. He LOVED the dish – I am trying to introduce one vegan meal a week but given his response, I am thinking I can get away with more. Wonderful comfort meal and easy to make.

    1. Kaitlin @ Rainbow Plant Life

      Aw, that’s so lovely to hear, Jacky! Thank you so much for sharing :)

    2. Leah Pressman

      Love the mushroom risotto!

  3. Erika

    Hi! Bought the book even though I have a Ninja Foodie and most all the recipes can be used there. Quick questions, really wanting to make the lemon blackberry bread pudding but don’t have a glass dish that would fit inside my appliance. If I were to bake it in the oven, how long/ what temp would be appropriate? Thanks! Loooove the interesting array of dishes, flavors, spices in the recipes and really eager to try more.

    1. Nisha

      Hi Erika, it’s so nice to hear that you’re enjoying the array of dishes and flavors in the cookbook!

      We would suggest using 350F for the temperature and baking it uncovered for 35 to 45 minutes in the center rack of the oven, or until the top pieces are golden brown and the batter is set.

      Keep an eye on the pan during the last 10 minutes—if it starts browning too much, loosely tent the pan with foil.

  4. THOMAS H UHLAND JR

    Hi Nisha,
    I bought your cookbook and tried making you’re Red Lentil Almond Curry. It looks delicious and so hearty. I ran into a problem with the burn error message on my instant pot. Opened the lid and scraped the bottom of the pan, closed the lid and tried again. Error message for the second time occurred. Very frustrating. Has this ever happened before. If so, what’s the solution. Thanks for your help. Tom
    PS-I believe it’s the lentils that are causing the problem.

    1. Michele

      I often use a pot in pot method with my instapot. Just place a casserole bole on a trivit in the pot add water to the bottom of the pot, then cook the food in the casserole dish. You can then serve and and store the food right in the casserole dish.

      1. Erica Mary

        I am a newcomer to this lifestyle. Health issues and gluten free diet proposed by my doctor a year ago is the main reason. But now find almost all foods local or otherwise not platable. I really need help in this area. Care to comment. Thanks Nisha.

        1. Kaitlin @ Rainbow Plant Life

          Hi Erica, can you please expand on what you need help with? We’d love to point you in the right direction!

    2. Hannah @ Rainbow Plant Life

      Hi Thomas, how frustrating! When you make it again, you can stir all the ingredients listed except for the crushed tomatoes! Add the crushed tomatoes on top without stirring. This will prevent the burn error! Add the almond butter after cooking for the best texture.

  5. Laura

    Hi! is the book written in a way that is helpful also if you don t have the pot?
    Thanks

    1. Kaitlin @ Rainbow Plant Life

      Hi Laura, there are lots of helpful tips that aren’t IP related. But the majority of the book is Instant Pot recipes after all, so I’m not sure you’d want to grab a copy unless you own an Instant Pot or are fairly confident in your ability to convert IP recipes to the stovetop/oven. Thankfully, Nisha is working on a regular cookbook right now that you’ll be sure to love!

      1. Laura

        Thank you for the reply, Kaitlin! I ll happily wait for the coming book, then. Have a nice day and Happy Easter!

        1. Kaitlin @ Rainbow Plant Life

          You’re welcome, Laura. You as well!

  6. Lynn

    My apologies Nisha, I should have read the comments before I posted my question about the tagine. I read them after, and see that you responded to someone else about the saffron. Please feel free to delete my comment. And thank you again so much for the great recipes!

    1. Kaitlin @ Rainbow Plant Life

      No problem, Lynn! We’re glad you had your question answered. You’re very welcome for the recipes!

  7. Lynn

    Hi Nisha – I LOVE your cookbook! And I can’t wait for the second one to be published. I also love to watch your videos, and read your blog. You are inspiring.

    I have a question about the tagine recipe on page 259, I am sure that by now you know that there is saffron mentioned in the recipe description, but none in the ingredient list, or the instructions for the recipe. I am at the point of pressure cooking it, so it won’t work for this time, but would you let me know for the next time I make this recipe how much should be used? Thank you so much!

    1. Kaitlin @ Rainbow Plant Life

      Hi Lynn, great catch! Nisha originally wrote the tagine recipe to include saffron and loved it, but then retested it without saffron and it still tasted amazing, so she ended up omitting it from the recipe in an effort to keep the ingredients simple and inexpensive. But she forgot to update the headnote as well!

      You can add just a pinch of saffron threads along with the vegetable broth in step 5, if you already have saffron at home. 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. Either one will work. Either way, make sure that the saffron you have at home is fresh/still good (give it a smell). Saffron that has gone bad will make the whole dish taste strangely metallic taste!

  8. Krista

    Love this cookbook. I ordered it after trying some of your recipes that I saw on YouTube. I have a baby mouth compared to you, but I love all the flavor, even if I smell like garlic. Thank you for your videos and all your hard work putting all your content together.

    1. Kaitlin @ Rainbow Plant Life

      You’re welcome Krista! We’re so happy you love the recipes and enjoy the cookbook!

  9. Darci

    Nisha,
    Your recipes have become a staple in my kitchen since I first stumble across a video of yours! And that you have actually responded to questions I’ve asked and replied to comments I’ve made, I feel like you are a friend, I’m literally leaking tears as I compose this comment. I am giving myself an early birthday present (your hardcover book) and buying a second for a friend. I ordered from an indie bookstore, so I’ll get them next week.

    1. Kaitlin @ Rainbow Plant Life

      Aw, what a kind comment Darci! We’re so happy to help answer any questions you may have and we’re also so glad you enjoy the recipes. We hope you love the cookbook just as much, happy New Year!

  10. Christine Ferguson

    I’ve cooked a number of your Instant Pot recipes, cheese cake, lasagna and the savory turmeric breakfast quinoa are soooo delicious! But, when cooking the quinoa breakfast dish my Instant Pot burns it slightly. What can I do to remedy? I follow directions exactly so maybe add water? I did add a little and BURN warning still came on. Still, very yummy!

    1. Kaitlin @ Rainbow Plant Life

      From Nisha: “Hi Christine, sorry to hear that! What I’ve come to learn since writing this book 4 years ago is that newer instant pot models tend to be a bit more sensitive to that burn warning (annoying, right??). I would try really craping up any browned bits on the bottom of the pot after sauteing the garlic/ginger, then deglazing with about 1/4 to 1/2 cup water. Make sure there are no bits stuck to the bottom, then add a bit more water, the milk, and the quinoa. Hopefully having a barrier of a little extra water will help.”

  11. Daniel

    The headnote for the tagine mentions saffron, but then saffron isn’t anywhere in the ingredients list or recipe instructions. How much should I use, and when do I put it in?

    1. Support @ Rainbow Plant Life

      From Nisha: “You have a good eye! I originally wrote the tagine recipe to include saffron and loved it, but then I re-tested 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 looks like 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 (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.”

      1. Daniel

        Thank you Nisha! Can’t believe it took me this long to see you replied– I must not have checked the notify box

  12. Shawna

    Nisha, I tried the root vegetable mash tonight and almost cried it was so amazing! Every recipe I have tried so far has been exceptional. I am looking forward to your next cookbook!!

    1. Support @ Rainbow Plant Life

      We are so happy you loved it :) And we can’t wait for you to get the new book, either!

  13. Kelly

    Hi nisha
    I don’t have an instant pot but I have a stove top pressure cooker – I want to buy ur book but I’m worried the recipes use special settings ( temperature settings ) from instant pot to cook different things ? Normal pressure cookers don’t have that option ? Will recipes still work ? Thanks 😊

    1. Support @ Rainbow Plant Life

      From Nisha: “Hi there! If you can saute in your stovetop pressure cooker, you should be okay for the most part! My instant pot cookbook doesn’t require specific temperature settings, and almost every recipe can be done using the general Pressure Cook setting (most of them use high pressure; only very delicate things like broccoli or asparagus use low pressure). Occasionally, you’ll see an instruction to use the “bean/chili” setting, but the general Pressure Cook setting also works for that. Hope that helps!”

  14. Nina

    Do the recipes work for a 3 quart instant pot or are the recipes meant for the larger pots? Thank you!

    1. Support @ Rainbow Plant Life

      Hi Nina, all the recipes in this book are meant for the standard size Instant Pot which holds 6 quarts. You can halve the recipes, but be sure to add enough liquid to each as to not cause the burn warning to go off.

  15. Aashish

    I have the Instant Pot cookbook and love it! I wanted to ask if somehow the RPL community could post comments about each recipe?

  16. Arthur

    I love your videos and your recipes on YouTube, and through your channel I (finally) found out that you even have your own cookbook! I’m thinking of purchasing one, but the only doubt I have is that the use of Instant Pots is not that common here in the Netherlands, and it might be a bit over the top to buy an Instant Pot only for your book. Is it possible to make the recipes in your book without an Instant Pot (for example, are the recipes written for both regular pans and Instant Pots?)

    Happy to hear!

    1. Linda

      Hai Arthur,

      Alles kan ook in gewone pannen, maar het zal dan (veel) langer duren. Zelf heb ik vorig jaar een IP gekocht, en ben er behoorlijk aan verslingerd geraakt. Kook en eet nu veel meer bonen en linzen vanaf droog. Heb nu eigenlijk alleen maar maïs in blik in de voorraadkast.

    2. Linda

      Oh, en als je je abonneert hier, krijg je een e-book. En daarin zie ik inderdaad non-ip instructies staan.

    3. Support @ Rainbow Plant Life

      Hi Arthur, you can adapt the recipes but it may be difficult depending on your skill level in the kitchen, there are no regular stovetop instructions included. Thankfully Nisha is working on a regular cookbook expected to publish in 2023 :)

  17. Sara M

    Just made Broccoli & White Bean Soup and it was delicious. I used frozen chopped broccoli and it worked just fine. This is probably around the 10th or so recipe I’ve made from this cookbook, and they never disappoint.

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Sara! We are so pleased you’ve been enjoying the recipes!

  18. Mhairi Mackenzie

    Hi, do you have any plans for another cookbook that doesn’t require a instant pot please?

    1. Support @ Rainbow Plant Life

      Hi Mhairi, you’re in luck! Nisha’s working on a regular cookbook right now!

      1. Leah Langowski

        I was going to ask the same question – great a regular cookbook is in the works! Look forward to getting it.

    2. Katia

      Hello
      I´m from Belgium and I love your youtube video’s! I found out through a video that you have a book for the instant pot!
      I just bought it on amazon and the instant pot I already have but did not use it yet.
      We are going to an Indian supermarket tomorrow because we want to make some of your dishes on New Year´s Eve.
      I´m so happy I have found you on YouTube 😁
      Thanks!
      Katia

      1. Support @ Rainbow Plant Life

        Hi Katia, thank you for the wonderful review! Happy New Years!

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