Instant Pot® Vegetarian Cookbook by Srividhya Gopalakrishnan

Instant Pot® Vegetarian Cookbook by Srividhya Gopalakrishnan ISBN-13: 9781641524223 Paperback: 148 pages Publisher: Rockridge Press Released: June 18, 2019

Source: ebook review copy from the publisher through NetGalley.

Book Description, Modified from NetGalley:
A lifelong vegetarian and pressure-cooking enthusiast, Srividhya Gopalakrishnan uniquely understands how to make the most of veggie-packed, multicooker meals. Inside this Instant Pot cookbook, she teaches you the most important Instant Pot basics while also introducing you to 75+ mouthwatering, vegetarian dishes from around the world. Suggestions for substituting ingredients, making creative use of leftovers, and more are included as well. Cook-up Enchilada Casserole, Chana Masala, Strawberry-Chocolate Cake, and more.


My Review:
Instant Pot® Vegetarian Cookbook 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.


If you've read this book, what do you think about it? I'd be honored if you wrote your own opinion of the book in the comments.