Instant pot tuna casserole
My instant pot tuna casserole has to be one of the simplest things to make. Super tasty and budget-friendly too. perfect for an easy weeknight meal.
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Servings: 6
Calories: 584kcal
Ingredients
- 700 ml Vegetable stock Fish stock or just water would also be good.
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 400 g Tuna (tinned) I used tuna in spring water.
- 500 g Dried pasta
- 500 ml Condensed mushroom soup (2 x tins)
- 200 g Frozen peas
- 100 g Cheese (grated) I used cheddar.
Topping (optional)
- 1 Slice Wholemeal bread
- 50 g Cheese (grated)
- ½ tsp Paprika
Instructions
- Add the stock, onion/garlic powder, tuna, soup and pasta to the instant pot.
- Stir together and put the lid on. Set on high pressure for 4 minutes.
- Leave under pressure for another 4 minutes and then do a quick release.
- Remove the lid and add the peas and cheese.
- Allow the cheese to melt for around 3 minutes.
- If serving with the topping, add the bread, cheese and paprika to a food processor and blitz to a fine crumb. Either sprinkle evenly over the casserole and air fry for 3 minutes or remove to an ovenproof dish and add the topping before grilling (broiling) until the topping goes crispy.
- Serve and enjoy.
Video
Nutrition
Calories: 584kcal | Carbohydrates: 75g | Protein: 39g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 1515mg | Potassium: 556mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3691IU | Vitamin C: 4mg | Calcium: 224mg | Iron: 3mg