We were pleased with how easy most of the ingredients were to source and how there were substitutions suggested for items that were seasonal or tricky to find.

Several of the cheesecakes, such as the vanilla pumpkin with maple glaze cheesecake and the strawberry swirl cheesecake, were standouts among many reviewers. They make comfort food—stew, chili, mac and cheese, beans, risotto—and transform tough cuts of meat into deep-flavored, silky-textured marvels. It's an infectious and empowering philosophy, and cooking one thing leads to cooking the next more often than in other books. We loved the useful tips included at the end of each recipe, which comprise information about the ingredients, how to use an Instant Pot, and cooking tips.

Some highlights include acorn squash with brown sugar, shrimp jambalaya, cheesy-stuffed Alfredo chicken, and honey-cinnamon carrots. The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes" is packed not just with colorful photos (taken by the author), but also creative, flavorful recipes that span a wide range of styles and cuisines.

As the title implies, the ideas go beyond the final course to include other kinds of sweets, such as quick bread and breakfast treats. Some cookbooks are more utilitarian, while others are like works of art with beautiful photography and gorgeous styling.On one productive afternoon not too long ago, before I knew it, I had a tableful of baingan bharta (eggplant with onions), palak paneer, a pair of masalas, and lovely leftovers for days. Several reviewers appreciated that while the recipes are detailed, they are also clearly written and easy to follow.