If there’s a small appliance everyone should have in the kitchen, besides a Kitchenaid stand mixer and Vitamix, it’s the Instant Pot. This little ingenious multi-cooker does the job of several appliances—pressure cooker, slow cooker, rice cooker, and yogurt maker, plus it can steam, sauté, and keep food warm. Not to mention that it really consolidates space in the kitchen.
As much as I love my Instant Pot, the reoccurring problem I have is finding delicious and wholesome recipes to make in it. Cue Nisha Vora’s new book, The Vegan Instant Pot Cookbook, which not only provides a plethora of delicious recipes utilizing an Instant Pot, they’re all vegan friendly and plant-based as well!
They’re not your basic, run-of-the-mill recipes either. There’s plenty of variety and includes flavors from all around the world too, like breakfast enchilada casserole, Thai mango sticky rice, Jamaican jerk jackfruit tacos, pasta primavera alfredo, sweet potato daal, and many more.
Nisha is incredibly talented and every recipe I’ve ever made of hers has turned out deliciously. You can tell by scrolling through her beautiful Instagram feed that she has a knack for making vibrant and scrumptious food, so I wasn’t too surprised when I received her cookbook in the mail, and each recipe quickly grabbed my attention. I basically bookmarked the whole cookbook marking all of the recipes I want to try!
And if you won’t take my word for it, check out the almost 50 5–star reviews of her cookbook on Amazon!
It was hard to narrow it down, but I decided to make this Peach-Raspberry Crisp first, and let me tell you, I’m SO glad I did! My family and I devoured it within minutes and unfortunately there were no leftovers to enjoy the next day. 😔 However, they asked me to make it again soon, so it’s on the menu this weekend! Yay! And thanks to Nisha for allowing me to share this incredible recipe from her cookbook with you all! Enjoy!