I love beans and soup and I’m always looking to use my instant pot more. This cookbook meets all those specs. There’s even a section for desserts! I can’t wait to try the Lemon Bundt Cale, Brownies and Bread Pudding.

3 out of 5

**OMG! I cannot believe that these reviews haven't been done! I am so sorry they are so late!!!**

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.

Jump on the instant pot trend and find yourself some meat-free recipes. Easy recipes and you won't be missing out on flavor. Would recommend for public libraries looking to cater to new trends and help assist their vegetarian patrons.

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.

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.

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.

A decent recipe book. Though it’s got the brand name “Instant Pot” in the title and constantly mentions it, these should work in most if not all pressure cookers with little to no changes.

Many of the recipes have tips for making it vegan. Most of the recipes seem to be in the 7-10 ingredient category but that includes things like water and seasoning so they’re probably ideals for novice cooks and those who don’t like cooking but do want some decent meals (me).

It starts with info on the Instant Pot, settings, how to use it, how to scale recipes, etc.

Chapters and their recipes:

Vegetables and sides: Spinach- Artichoke dip, Deviled potatoes, creamy beet and corn salad, green bean stir-fry, Brussels sprouts w/ balsamic vinegar, Szechuan honey-glazed asparagus, sweet potato gratin, spaghetti squash w/ pesto, Ethiopian- style vegetable curry, Kung pal broccoli with tofu, Brazilian-style vegetable curry, Thai-style vegetable curry, mixed-vegetable korma.

Beans and Legumes: Hummus, chickpea Greek salad, quinoa and black bean salad, lemony navy bean salad, cannelloni bean and spinach soup, black bean tortilla soup, refried beans, baked beans, yellow split peas with turmeric, Channa Masala, Nepali mixed bean stew, Egyptian-style favs bean curry, mixed-vegetable dal, Caribbean- style beans and rice, pinto bean and vegetable tacos, three-bean chili.

Soups and stews: Tomato-basil soup, beet soup, curried carrot and ginger soup, fresh tomato gazpacho, butternut squash and coconut milk soup, French onion soup, cream of asparagus soup, broccoli-cheddar soup, corn and potato chowder, minestrone, ratatouille, quinoa and vegetable stew, Tuscan kale and potato soup, vegetarian pho, Tibetan- style vegetable noodle soup, middle eastern lentil soup.

Rice and pasta: Turmeric rice, cilantro-lime rice, jollof rice, Thai pineapple fried rice, vegetable biryani, vegetable jambalaya, Mac ‘n cheese with sweet potato sauce, pasta primavera, spaghetti “not” Bolognese, mushroom stroganoff, barley-mushroom “Rissoto”, udon noodles in peanut sauce, vegetable log mein.

Other grains: Apple-cinnamon oat porridge, savory rice porridge, couscous pilaf, couscous salad w/ cucumber, olives, and carrot, Fargo and spinach salad, polenta w. Mushrooms, sweet corn tamalito, enchilada casserole, za’atar-spiced bulgur wheat salad.

Desserts: Apple-pear crisp, strawberry-chocolate cake, bread pudding, mango cheesecake, cinnamon yogurt custard, Indian=style carrot and coconut Kheer, Dutchie de Leche, lemon bundt cake, brownies, banana cake.

It ends with Instant pot pressure cooking time charts and measurement conversions.

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.

Even if you aren't a vegetarian this book is full of nutritious and delicious Instant Pot recipes. If you are new to the Instant Pot world this book does a wonderful job about breaking down how the Instant Pot works and how to be the most efficient when it comes to preparing your meals.

This is a fantastic cookbook! As a newbie to the instant pot I appreciated the tips in the beginning of how to use it. This book is full of delicious sounding recipes that are quick and easy to make. I can't wait to make more of them! I tried the brussel sprouts and the quinoa and black bean salad- delicious! It is great to have cookbook dedicated both to vegetarian recipes and the instant pot! Thank you to Netgalley and Callisto Media for an ARC copy in exchange for an honest review.

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.

This looks like it has some super good recipes that are easy and quick to make! I look forward to trying some and will definitely recommend the book to friends if the food turns out as good as I hope!

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.

I was almost hoping this book wouldn't have so many amazing-sounding ideas because now I have to buy it. But it's totally worth it. I love my new Instant Pot and have been exploring lots of different recipes, but a lot are fairly meat-heavy. There are so many incredible recipes here, and I liked the writing tone - the author comes across as warm, friendly, not too serious, and it doesn't get bogged down in personal stories. Perfection! She also gives plenty of helpful tips, not only about using the Instant Pot but about nutrition and working with the various ingredients, which was very helpful.

I'm excited to try the creamy beet and corn salad, szechuan honey-glazed asparagus, four (!!!) new twists on vegetable curry (Ethiopian-style, Brazilian, Thai, and a korma). Also excited for her refried beans recipe, which just sounds amazing. This covers such a wide, varied range of cuisines and options, all very doable and the explanations in the recipes are clear and concise.

If I had any complaint, it's that I saw sugar as an ingredient in a few too many dishes, I know that's normal in lots of Asian-style sauces and whatnot, but I prefer replacing it with honey or omitting for health reasons, and I couldn't find a note about what suggestions there were here. But that's minor and fixable from the cook's side, elsewhere she gives options for swaps and adjustments that sound great. Loved it!

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!

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.