Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker – An Instant Pot Cookbook with Recipes for Beans, Grains, and Fresh Vegetables

This is a really good, clear book for vegan cooking using a pressure cooker. It's starts with a very thorough and up-to-date explanation of pressure cooking, the various types of pressure cookers and cooking, techniques and warnings. The recipes themselves are easy to follow and clearly laid out. It's not a photo-centric recipe book, but concentrates on the recipes themselves. There's a section in the middle with colour plates - the photography is good, but adds little to the book, but does not detract. The book is emphatically American. Not just the spellings (trivial) but more importantly, the units. A typical pressure cooker is 4 quarts - no mention that that's 5 litres (or one gallon, i.e. four quarters of a gallon). Temperatures are in Fahrenheit not Centigrade, so we're told a pressure cooker can reach 250 F, which means nothing to me. Ingredients are in cups and ounces. Yep, it's ironic being English and unfamiliar with English units! But the book is excellent nevertheless, as it's easy enough to make allowances. Proportions and quantities are not critical to success in vegetable cookery, so can be adjusted to taste, and simply use in roughly the proportions given (one cup is about 100g, for example). Overall though, this is an essential book for anyone wanting to cook vegetable dishes in a pressure cooker.

You can not go wrong with Jill Nussinow, this is my second book of hers and it's even better than the first. Nice, simple, good food, there is nothing not to like. I certainly haven't tried all the recipes but the ones I've tried have come out great, also I find it's teaching me basic skills which allow me to throw things into the pressure cooker with confidence and make up recipes depending what is in the veg box this week. I absolutely love pressure cooking and now prefer it to any other type of cooking, I started off with an instant pot (brilliant) and now also have 2/3 stovetop ones as well. If you haven't tried pressure cooked curries prepare to be blown away by both the time it takes and by the flavour. Previously I would have had to cook them for an hour and still the flavour wouldn't be this good, next day leftover curries taste great but with a pressure cooker you can get that flavour in 10 minutes.

Yes, it's American - I can use my handy set of cups to measure ingredients, and I'm really having fun with all the spicy flavours I have bought. I rate a new cookbook a success if it has at least ten recipes I love making; this has many more than ten. I have an Instant Pot and a smaller pressure cooker (Lakeland one, with easy lid, very good), like to pressure cook food. Jill N sort of anticipates the slight quandaries that can occur with pressure cooking, and absolutely explains everything in every recipe that could possibly go wrong.... and how easily everything goes right when you follow her advice. Healthy and delicious recipes. Good index. Super book.

I was disappointed with this book. Perhaps I am just not a good enough cook. I was looking for something simpler. There is a lot of the book devoted to background on pressure cookers( almost 30 pages) which is interesting but could have been much briefer. There is very little illustration and the recipes often use ingredients I have never heard of, let alone have in my cupboards like 'cracked freekeh, hominy, kohlrabi etc etc." No alternatives to these exotic ingredients nor are we told what their flavour adds. If you are a very good vegan chef, this would be a great book perhaps, but for most people, its just too complex. I know there are simple recipes but many of the main dishes have a lot of ingredients, they fill the whole side of the page. Ill be donating it to the library, there are so few of these recipes I would ever cook. I think it is aimed at professionals.

This book is a must for anyone new to pressure cooking and probably if you are not also. Great recipes and will get you using the cooker to its best potential in no time.

Brilliant, very healthy and normal recipes, doesn't ask for odd ingredients you can't get. I'd recommend this along with an Instant Pot - a whole new world opens with this combination.

Highly recommended. Lots of excellent whole food plant based recipes. Easy to follow and nothing to obscure in the recipes. Some American to English translation occasionally required!!

A very frustrating recipe book, not suitable for the European market, where we measure in g or oz. Measuring water, flour, rice etc in cups is fine but squash, peppers, aubergines etc are too large to measure in cups, especially if you like your veg chunky. The indexing is very poor and I waste too much time trying to find things in the index and in the table of contents. Far too many burger recipes. Is this book for people who only eat on the sofa while watching TV? I live in Spain and am sure that kelp can be found in the sea here and in many supermarkets but kombu? And Kamut? I might have to go to Egypt for that one. The pressure cooker is great for speedier cooking but if the list of ingredients is as long as your arm, the cooking is going to take a long time anyway! I like the title and the photo on the cover but the rest was a big disappointment.

Jill Nussinow has created a fantastic book for great plant-based recipes with accurate cooking times! (Sometimes for personal preference, I tweak the seasonings, or add an extra minute or two.) This book is also a wonderful reference when adapting other favourite recipes that are similar to the ones Jill has published.

I cooked very tasty recipes from the book. :)

Excellent livre de recettes pour les afficionados de l’InstantPot. L’auteur explique de façon détaillée l’utilisation de l’InstantPot, elle présente des tableaux synthétiques des temps de cuisson des différents aliments. Les recettes sont simples et toutes celles que j’ai pu tester sont excellentes. Un bon outil pour celles et ceux qui veulent adopter un régime à base de plantes non transformées. Merci à la Veggie Queen !

Finalmente un libro vegano per cucinare con la pentola a pressione fatto veramente bene. L'autrice se ne intende e si vede. La prima parte del libro e' focalizzata sulle basi della cottura con pentola a pressione, i vantaggi e le differenze tra pentola a pressione che si usa sul fornello e quella elettrica (la Instantpot per intenderci). Seguono le info sulla quantità di liquidi, le precauzioni da adottare, come far depressurizzare la pentola a pressione. Il tutto spiegato in modo semplice. Seguono le sezioni dedicate alla cottura di cereali, legumi, verdura, come preparare le zuppe, i primi, i burger e le torte salate, le salse ed i ripieni, gli antipasti ed infine i dessert. Alcuni gusti delle ricette sono un po' americani - non eccessivamente! - ma con poche varianti sono "italianizzabili". Ogni ricetta indica con precisione il tempo di cottura, la modalità più' adatta per depressurizzare la pentola, e consigli pratici per facilitare la riuscita della ricetta. Gli ingredienti si trovano facilmente al supermercato - o da Naturasi' - e le ricette non richiedono 20 ingredienti o una spesa/costo assurda. Interessanti i suggerimenti sull'uso delle spezie e delle erbe. Eccezionali le tabelle dedicate ai tempi di cottura: specifica le quantità (in cups purtroppo) e la quantità di liquido da utilizzare. Posseggo una pentola a pressione della WMF e le info sono perfette! Interessanti i consigli su come conservare gli ingredienti in frigo e freezer ed alcuni accorgimenti pratici. La ragione della 4 stellette (in realtà sarebbero 4,5) e' che ci sono poche fotografie, saranno non più di una decina. A me piace vedere come dovrebbe venire il risultato finale, ma con questo libro devo andare un po' a naso. Anche le misure sono in cups e le temperature in Fareneith, essendo un libro per il mercato statunitense. A parte question piccoli particolari il libro e' fatto veramente bene. Lo uso tutti i giorni e utilizzo la pentola a pressione spessissimo!! Decisamente consigliato.

This book is the very best Vegan cookbook for my Instant Pot I have so far, and I have five. It's INCREDIBLY thorough. If my brain were to muse and imagine a recipe or a technique for something I normally cook as a vegan, I'd find it in this book. Jill Nussinow is definitely the queen of vegan pressure cooking. My favorite thing is these recipes are EASY and many are super fast. Many are designed to have a healthy quick meal when you need to get dinner on the table pronto! Best thing - they are written to be completely non-intimidating to new Instant Pot users like me. The thing is scary at first, but there is so much information and what to watch out for and it's so clearly written, my Instant Pot became a true friend after using this book for a week's worth of meals. The book is It's got tables of information for quick reference, for grains, beans, veggies, it's got sauces, puddings, cheesecake and tons of normal everyday dishes that you are used to cooking (curries, lentils, etc) if you've been vegan a while, done incredibly well. Best thing is that her dishes are great, some are fin (Sloppy Jills!). The seasonings are balanced, they allow the full flavor of the vegetable to come thru, some dishes are pushing the exotic, but there are basics that I have lived on for days and days, coconut cauliflower mash, chili, creamy cornbread with millet. There is lots of information on different types and styles of pressure cooking, and it goes into detail on the IP in particular. The structure of the book is handy, so it's truly a reference book. It is organized with 12 chapters starting with a detailed and easy to understand Introduction to Pressure Cooking, Pressure Cooking Basics, a very good section on spice blends and other seasonings which I found very handy as I mixed and matched things - you know sometimes you just need a recipie as a reference, but you do need to know the amount of pressure and time. Then the dishes are in chapters: grains, beans, veggies, soups, main courses, and THE BEST: burgers, patties and savory cakes (I have made a bunch of these because after a few weeks of pressure cooking I was eating a lot of mushy things) then, Toppers, Sauces, Fillings. A special section on appetizers which is super handy and delicious and some incredibly innovative desserts. Two pages of hand resources, and A VERY GOOD index! this is very very helpful and done really well - it's very extensive. The middle of the book has some photos. Many of the recipes are designed to teach you a basic concept in the pressure cooker, like Risotto, and they offer alternative ingredients or flavor profiles. For example, I needed to make Butternut Squash Risotto and used the Basic Risotto with the adaptation for Winter Squash and Kale but omitted the kale. It was quick and easy. Each recipe is well organized: a left column of ingredients and amounts under a quick-read heading that tells you how many minutes of what kind of pressure and what type of release - so before you even bother with reading anything in the paragraphs, you can decide if you have time for that dish. The instructions are headed up by some well written paragraphs and personal stories, this humanizes the cookbook and it makes you feel like Jill is in the kitchen with you. Indeed, my favorite part of all cookbooks and cooking blog sites are the stories about the dishes. Jill's are not too long though. Then the directions are step-by-step but include helpful hints like adding more stock, dealing with different situations. Super impressed with this book, it was out of stock on Amazon Prime and I ordered it from an independent book vendor which took forever, and it was TOTALLY worth the wait. If you keep a vegan kitchen you need this book. I have it on my bedside table and flip thru it as I'm planning the next few day's meals.