Vegan Richa’s Instant Pot Cookbook: 150 Plant-Based Recipes from Indian Cuisine and Beyond

Recipe developer Hingle (Vegan Richa’s Indian Kitchen) returns with an appetizing collection that ably proves the Instant Pot isn’t just for “cooking lentils and beans.” To showcase how versatile it is, she presents a wide array of vegan dishes that includes Indian comfort food, crispy Mexican crunch wraps, and desserts, and arms readers with the techniques, substitutions, and cooking times to create them, no matter where one lives (readers living at higher altitudes will particularly appreciate the adjustments made to accommodate). A golden spinach dal ideal for those with an allium allergy employs nigella seeds for an oniony flavor, while a savory gluten-free saag aloo made of sweet potato and chard comes together in mere minutes. Indeed, cooks crunched for time will find no shortage of quick and flavorful recipes, as evidenced by a “dump-and-done” fried rice, spicy peanut noodles that take less than 15 minutes to make, and a lentil Bolognese perfect for batch freezing. To satisfy one’s sweet tooth, a carrot halwa (think an Indian “carrot cake crumble”) surprises as an unexpectedly decadent treat. For delicious meals that can be made in a pinch, Hingle is a wise and unwavering guide. (May)