Nisha Vora was raised in a traditional vegetarian Indian household, went to undergrad at Berkeley, Harvard Law School, and then worked as a corporate lawyer for a few years in New York City.

It didn’t take long for her to realize that this was NOT what she wanted to do because, even as a young girl, Nisha loved food and cooking. She was the girl who would watch cooking shows on TV and take cooking classes for fun. And, as a corporate lawyer, she definitely didn’t have time for cooking and she wasn’t having any fun.

So, in 2016, after binge-watching food documentaries all weekend long, Nisha became fully plant-based and started a food blog side hustle – rainbowplantlfe.com. That “side” hustle has now become a full-time career as she teaches her one million YouTube subscribers how to be better cooks and consume fewer animals.

In 2019, she released her first book, The Vegan Instant Pot Cookbook: Wholesome Indulgent Plant-Based Recipes and that’s what we dive into today. People are so intimidated by this wildly popular kitchen tool and she breaks it down, teaches us how to start simple, and then shows us the magic you can create with the Instant Pot.

Rip and Nisha discuss:

Her parent’s reaction when she told them she was leaving her law career to become a food blogger
Transitioning from Instagram to her own food blog
Her personal journey from vegetarianism to veganism
Exploring the versatility of the Instant Pot and why she wanted to write this book
How to start with the basics of Instant Pot cooking
Her unique approach to cooking
A sample of delicious recipes from the book including breakfasts, veggies, soups/curries, and comfort foods

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