Instant Pot Tuna Pasta Casserole
Instant Pot Tuna Pasta Casserole is one of my all-time favourite summer tuna pasta recipes. It can be served hot or cold and is perfect for picnics, barbecues or a quick comforting lunch or dinner.
Add to your Instant Pot your onion, garlic and olive oil and cook for 2 minutes on sauté, or until the onion has softened.
Add the red wine and the tinned tomatoes and deglaze the Instant Pot.
Add in the pasta, the tinned tuna, 250ml of cold water and the seasoning and mix with a wooden spoon.
Place the lid on the Instant Pot, set the valve to sealing and cook for 5 minutes on manual.
Use quick pressure release and manually release pressure after it beeps.
Stir in your creamer and serve.
When you add the tuna to your Instant Pot, do include the brine as it adds flavour to the pasta.
For our creamer we used soft cheese and you can also use milk too if it is too thick. Other good creaming options (if you don’t like soft cheese) include coconut milk, mayonnaise or mascarpone.
You can serve our tuna pasta casserole warm or cold. Though add a little extra mayonnaise if you want it cold.
Calories: 709kcal | Carbohydrates: 83g | Protein: 33g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 86mg | Sodium: 381mg | Potassium: 579mg | Fiber: 4g | Sugar: 6g | Vitamin A: 740IU | Vitamin C: 3.2mg | Calcium: 122mg | Iron: 3.7mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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