Vegan Richa’s Instant Pot Cookbook Cover Reveal and Preorder links – Vegan Richa

What are my testers saying ?

Davi: “ I did not own an instant pot and had no interest in one until Richa said she was writing an instant pot cookbook. I bought it just so that I could use her recipes, and it was incredibly worth it. I can’t believe the range of recipes I was able to make, from legumes and stews to pasta, and most surprising, cake! Ilove the number of recipes that are complete meals so that I don’t have to figure out sides or what else to serve. Just follow the recipe, cook everything in one pot, and meals are ready. My biggest recommendation is to try everything even if it doesn’t seem like it’s going to be exciting because the end result is always better than I anticipated! “

Ben: I’m always excited to try recipes from Vegan Richa. I hadn’t used the pot in pot method much before this book. Now the breakfast sandwich is one of my go to meals!

Lisa: I’ve found many go-to recipes in here, and I’ve been really impressed with the wide variety of things I’ve cooked from these recipes. I’ve been trying to shift to more of a whole foods-based way of eating and these recipes make that super easy. I like how you offer so many variations for the recipes. The recipes turn out great as written, but it’s also nice to be given guidance/freedom to play around more and make changes and substitutions

Azure: Cozy up all winter with a giant pot of masala chai, keep your kitchen cool on summer days with mushroom gyro tzatziki wraps, stock your freezer with turmeric dal for easy work lunches, and wow your friends at potlucks with allergen-friendly options.

Richa’s Instant Pot recipes include pressure cooker mainstays and fresh ideas that will surprise you (breakfast blueberry sweet potatoes, pantry mac and cheez mix, vegetable frittata, carrot cake), all built on the complex flavors and whole-foods that her readers have loved for years.

This book taught me new techniques—fermenting (dosa batter, yogurt), pot-in-pot (Ethiopian lentils and cabbage separately simultaneously), bean sprouting—all while discovering easier ways to make staple meals and tons of new favorites from different cuisines.

Sue: Before vegan Richa’s Instant Pot cookbook, I only used this pot as a rice cooker. Thanks to this cookbook, I use my IP at least 3 nights a week and finally understand what a great appliance it is. Cook times are quick and clean-upis simple!Richa has shown me new techniques for breakfast, lunch, dinner, dessert and even snacks! Some of my favorite recipes are: Butter Chicken, Mango Chutney, Black Bean Soup, Quinoa Chili, Easy Vegan Mashed Potatoes, Etouffee, Lentil Bolognese, Lasagne, Mushroom Risotto, Peach and Wild Blueberry Cobbler, Chocolate Layer Cake.Richa’s book has taught me how to “stack cook” and keep my kitchen cool in the summer while keeping my family and guests well-fed. Vegan Richa’s Instant Pot cookbook has totally changed the way I think about cooking.

Rebecca: Even though I consider myself a seasoned cook, I learned so many new cooking techniques for pressure cooking, for vegan meals, and for Indian meals. Every recipe I tried was a delicious win.

Alena: Richa’s recipes are the only ones that I will make for guests without testing them first- they are both dependable and complex. While the recipes in this book alone are amazing, what is even more fantastic is that this book truly helped me learn to use all my instant pot has to offer. Before, the IP’s main appeal was that I could “set it & forget it,” but that generally meant that all of my food was the same consistency, which got boring. Learning to use different strategies like PIP, steaming, breaking up cooking time, etc. really has helped me get the most out of my beloved instant pot!

Michelle: I am finally making full use of my instant pot! Prior to trying Richa’s recipes, I mostly made oatmeal, rice, and yogurt. I had no idea it could do so much! I love the pot in pot recipes that enable me to make different recipe components at the same time. My favorites are Spinach Rice with Chickpeas (my fast, minimal ingredient, go to recipe), chai (perfect to make for brunch), mushroom barbacoa, and rice pudding. There is a good balance of different types of food, including Richa’s specialty – Indian!