4.5
Customers say
Customers find the recipes in the book simple and easy to prepare. They appreciate the nice, colorful pictures and nutrition information. The book is described as a great addition to their cookbook collection and an excellent companion for the Instant Pot. It includes settings and times for the pot. Customers find the recipes creative and appealing, with tasty combinations like Jackfruit Tinga and Seitan sausage. The writing quality is also appreciated, with clear instructions and helpful tips.
AI-generated from the text of customer reviews
“…cooks of all tastes and skill levels will appreciate Hester’s inventive and approachable collection.” – Publishers Weekly
Quick and Easy Plant-Based Meals for Your Instant Pot®
With this must-have vegan guide, bestselling author Kathy Hester shows you how easy it is to pressure cook, steam, sauté and slow cook with your Instant Pot®. Cook an entire meal at the same time with Kathy’s layered entrees and sides, try a one-pot meal or prepare beans and lentils in half the time. With recipes like Herbed French Lentils with Beets and Pink Rice, Creamy Mushroom Curry with Brown Basmati Rice Pilaf, Southern- Style Pinto Beans, Whole-Grain Cornbread, Smoky Pecan Brussels Sprouts and Tres Leches-Inspired Dessert Tamales, maintaining a vegan lifestyle has never been easier or tastier. Kathy also shows you how to save time and money by making your own homemade condiments like No-Effort Soy Yogurt, Fresh Tomato Marinara Sauce and Not-Raw Almond Milk.
Make delicious vegan meals the easy way with the press of a button.
Publisher : Page Street Publishing (January 10, 2017)
Language : English
Paperback : 224 pages
ISBN-10 : 1624143385
ISBN-13 : 978-1624143380
Item Weight : 1.65 pounds
Dimensions : 7.16 x 0.72 x 8.33 inches
Alice Hendricks –
More than a cookbook – a true Vegan Instant Pot Lifestyle Manual
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.
Zechristof –
Not Just For Vegans
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!!
CJan –
This Book Rocks! It’s my No. 1
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!
Kini Jeannie –
A Little Difficult for An Instant Pot Beginner (like me)
Yes, I was so excited to get this to start my new life as a “Instant Potter”. I was delighted to see some yummy picturesand they did make me hungry. And some great recipes too. My excitement ebbed as I began to read the MANY ingredients for these recipes. And some ingredients I’m sure I will find hard to find. But, still I am glad for the challenge and will probably adding a great review in days to come.
Monica Licea –
Muy buenas recetas
TheatreCat –
It’s sad, but I have learned when there are photos of finished dishes, those are the ones I tend to make. So, I do know I am missing out on some great dishes for not being more adventurous. This book has great photos of every recipe and some “how to” photos of some less common techniques. It also has a section to make spice mixtures and some common pantry items. This book is new to me, so I can say the recipes look great, but have not yet delved into it.
Liz Albiston –
A “go to” book to check for timings and abundant recipes. Full of information and ideas which will inspire.
Kindle Customer –
I purchased this book as I’m vegan, the first few recipes included chicken. I’m not sure how this qualifies as vegan….
schnatterinchen –
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!