Indo-Chinese Corn Soup is just one of the time-saving delicious recipes from Kathy Hester’s The Ultimate Vegan Cookbook for Your Instant Pot.

Are you one of the growing number of people who own an Instant Pot? I use mine a lot, especially for cooking beans and grains. It eliminates the need for a separate pressure cooker, slow cooker, and rice cooker.

I also love it for making soups, such as Vegan Wild Rice Soup and Potato Leek Soup.

The Ultimate Vegan Cookbook for Your Instant Pot teaches you everything you need to know about using the electric multi-cooker. Kathy explains why you would want to use one, how to use it, and tips for troubleshooting. Her guide is much more useful than the instruction manual.

After the introduction, the book is divided into the following chapters:

Five recipes to start you out

Quick and easy homemade staples to save you money

Bean and lentil recipes that cook in half the time

Fun and delicious ways to add in more whole grains

Eat your vegetables: easy and elegant plant-based fare

Fast and comforting one-pot meals

Cook it all at the same time: layered meals with sides

Decadent and healthy desserts

Sound intriguing? Let’s try one of the recipes!

You will not believe how easy Kathy’s Indo-Chinese Corn Soup is to make. You basically throw all the ingredients in the Instant Pot, close the lid, then walk away until it’s done!

And he sure to check out some of the other amazing recipes from this book:

Smoky Pecan Brussels Sprouts

CSA Layered Indian Dinner

Tomatillo-Poblano White Beans

Winter One-Pot Lentils and Rice

Vegan Cauliflower Queso

What do you like to make in the Instant Pot? Please let me know in the comments!

And you can Follow Veggies Save The Day on Instagram and show me which recipes you’re making! Use the hashtag #veggiessavetheday and tag me so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day.