Srividhya Gopalakrishnan was born in India, and she moved to the US in 2007. She is a Software Engineer and a passionate home cook and a food blogger. As much as she loves to develop websites, she likes to create new recipes and explore traditional food and research about food ingredients. She started her blog vidhyashomecooking.com in 2009 to share her family recipes and to record her vegan and vegetarian recipes and revive authentic Indian Food. She lives in the Bay Area, California with her husband, son, and four-legged fur child.
Your Instant Pot® just became vegetarian
Marrying the popular multicooker with vegetarian recipes for the first time, the Instant Pot® Vegetarian Cookbook makes it simple to prepare healthy and hearty vegetarian plates.
A lifelong vegetarian and pressure-cooking enthusiast, Srividhya Gopalakrishnan uniquely understands how to make the most of veggie-packed, multicooker meals. Inside this Instant Pot cookbook, she teaches you the most important Instant Pot basics while also introducing you to 75+ mouthwatering, vegetarian dishes from around the world. Suggestions for substituting ingredients, making creative use of leftovers, and more are included as well.
This complete vegetarian Instant Pot cookbook includes:
75+ VEGETARIAN DISHES―Cook-up Enchilada Casserole, Chana Masala, Strawberry-Chocolate Cake, and a variety of other healthy and satisfying vegetarian dishes with this Instant Pot cookbook.
STEP-BY-STEP GUIDANCE―This Instant Pot cookbook has recipes and cooking charts that feature timing, pressure level, and how to best release the pressure.
TIPS TO SHAKE IT UP―Get advice for turning recipes vegan, exciting ways to use your leftovers, ideas for transforming recipes, and more.
Discover how simple (and delicious) vegetarian cooking can be with this Instant Pot cookbook.
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I doubled up the recipe and lessen the water to 2cups for double, wasnt expecting to comes out like risotto consistency but came out like that.. taste pretty good but could use more seasoning.. also added chopped bacon as oil and flavor!
Not what i was expecting. Thought It would be more like the pineapple fried rice you get from Thai restaurant. It was soupy and definitely needs additional seasonings. It’s missing something I’m just not sure what
This sounds great but I’m wondering if the 1 1/2 cups water is if the rice is not cooked already? It seems like a lot of water for this if you’re using already cooked rice?
This recipe needs more clarity about the rice. Is it asking for one cup of rice that has already been steamed, which can harldy serve 2? Is it asking for one cup cup of rice that has already been steamed, whichnis four cups of cooked rice? Or is the one cup of rice aupposed steam in the mix?
The recipe calls for 1 cup steamed short-grain white rice preferably a day old.
The reason it states 4 servings with only one cup of rice is because the author, Srividhya Gopalakrishnan, intended it to be paired with a vegetable curry.
I only used 3/4 cup of water and it came out more like fried rice than soup.
Very soupy. I used already cooked rice (which seemed odd, but if it’s supposed to be day old it should be already cooked, right??). Did not turn out like normal pineapple fried rice.