The Veggie Queen

Inspiring Ideas for Plant Based Eating

Inspiring Ideas for Plant Based Eating

FAQ

Here are answers to some of the most common questions I get asked about cooking and using pressure cookers, as well as ordering products.

You may also want to check out Pressure Cooking Basics for some simple guidelines to using your pressure cooker.

Q.  How much time can I save by using the pressure cooker?

A. Using the pressure cooker cuts cooking time by 50% or more. For example, when you cook brown rice it takes only 22 minutes at pressure versus 45 for regular stovetop cooking. Some things cook even faster. Beans (presoaked) that take about an hour on the stove cook in about 5 to 8 minutes under pressure.

Q.  What size pressure cooker should I buy?

A. The answer depends upon your needs. I suggest that you get the largest cooker that fits easily in your kitchen or boat galley (yes, they are great for bringing along when taking long boat trips). You can cook 1 cup of rice in an 8-quart cooker but you can’t fill your 4-quart cooker more than one half to two thirds full. If you want to be able to cook large batches of soup, stew, chili, stock or other foods, then you want to get at least a 6-quart cooker. Buying a set with 2 cookers (link to Duo Combi set) allows you to have a choice of cookers for your daily needs. You can cook a grain in one cooker, remove the pressure lid and put on the glass lid to keep it hot, and then use the other cooker for preparing your main course. You’ll likely have an entire incredibly delicious and healthful meal in less than an hour.

Some of my students purchase a small cooker and later buy a bigger one since they use it so often. If you have any questions about what might be best for you, please email me.

Q.  How hot does it get in the pressure cooker?

A. The liquid inside the pressure cooker turns to steam which is about 250 degrees F. It’s about 40 degrees hotter than boiling water. This is partially what’s responsible for the faster cooking time in the pressure cooker.

Due to the high temperature, it is extremely important to be sure that when you remove the lid of the pressure cooker you tilt it away from you so that you don’t get burned by the steam.

Remember that the food is hotter than most food cooked on the stove top. When my son was little I always had to put an ice cube in his pressure-cooked soup so that he could eat it.

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So glad I finally got Jill Nussinow's Vegan Under Pressure! Everything we've made has been delicious and flavorful and it's really helped to learn how to use my Instant Pot.

I'm just kicking myself I didn't get this cookbook sooner! I figured I could just find recipes on the internet, but it has been SO helpful to have a cookbook specifically for Whole Food Plant-Based eating and the Instant Pot.

I bought the Kindle version of the book so I could get it quickly and just look on my phone, but I love it so much I think I'll buy the real book! I highly recommend it!

January 30, 2019

I just want to take a moment to thank you for your cookbook, The New Fast Food. My husband, who has embraced the plant-based lifestyle for 1.5 years now after a heart attack at 42 years old, would still not eat sweet potatoes…..until your smoky sweet potato black bean chili! We've tried and loved many recipes from your book. He is one of those guys who finds 5 or 10 recipes he likes and doesn't need variety, so he's always hesitant when I make something new, but every time I slip in one of yours, they make his top 10 list! thanks again!

January 30, 2019

You are helping people change their lives for sure, my husband lost 70+ pounds and is off cholesterol and high blood pressure meds by going plant strong - you give a gift that is more valuable than any other because, to me, there is nothing more precious than our health and well-being.

Tonight I am making the Mixed Vegetable Curry that I received in the welcome email you send after email sign up on your website. I can't wait to try it

January 30, 2019

I have mastered brown rice to perfection and beans (all kinds) in the pressure cooker. Your recipes are so good that we stopped going to restaurants. We stimulate the economy by supporting a local CSA, a local co-op health food store and our local farmers markets. We feel really good about that, and donate our change to the SPCA.

January 30, 2019

The thrill of pressure cooking is the suspense you have just before you open the pot. It is so different than cooking on a stove and watching your food cook. With a pressure cooker, the colors and the smell are like a mysterious creation.

My first attempt at pressure cooking was the black eyed pea soup in Jill's book The New Fast Food. It was fun to make and it was delicious. The spices were great too. It was a 'taste bud delight.''

January 30, 2019

I just wanted to send you a quick note about how much I love pressure cooking now, thanks to your book The New Fast Food. I own two pressure cookers, and have been amazed by how much easier it is now to cook beans, and grains quickly and with no fuss. I've tried several recipes and enjoyed those as well. I must admit, now that I know how to use the pressure cooker cooking beans is my favorite thing of all!

January 30, 2019

Jill, thank you very much for the Black Eye Pea, Split Pea and Millet Soup recipe that you shared in your January 14 newsletter We had it for dinner this evening and all 3 of us gave it a10out of 10! You get a gold star!

That has just ascended to being on our Family Favourites list.

January 30, 2019

I purchased a pressure cooker some time ago but was afraid to use it. I never could find a good cookbook until I found The New Fast Food book. I purchased it and I love it. It's my new best friend. I wanted some apple sauce but didn't like what I found at any of the stores. I purchased some red apples to make my own in my pressure cooker. I found before I got started I needed one more item, a food mill. I purchased that and the next day I made the most delicious applesauce I have ever eaten. I only used the whole apples cut in quarters, water, and two cinnamon sticks. I also made the Sicilian Farro, Cauliflower, Mushroom and Tempeh Stew. I have never eaten Farro or Tempeh before and I loved it. My next venture is going to be Garlicky Tempeh and Vegetable Stew. I am no longer afraid of my pressure cooker and use it almost daily. I also love to cook my kale in it as well. Thank you Jill for writing such a good book.

January 30, 2019

I just wanted to tell you how much I love your cookbook Vegan Under Pressure. It's definitely my favorite "go to" book.  The Red Beauty Vegetable Sauce is now a staple in my frig.  I love the Posole Chili as well.  Then, all the wonderful burgers!  I could go on and on. 

My husband had a heart attack in late December and although plant-based eating isn't new to us, your recipes have taken our meals to new heights!  Again, thanks for a wonderful recipe collection.

Anita Gordon, Wheat Ridge, CO Wheat Ridge, CO April 22, 2019

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