How to Make One-Pot Cheesy Tuna Pasta Bake
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Add pasta, water, condensed soup, black pepper, garlic powder, and salt to the Instant Pot. Stir to combine.
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Seal lid and pressure cook on high for 4 minutes.
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Quick release pressure. Stir well—the pasta will be firm but will continue to cook.
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Add drained tuna, frozen peas, shredded cheese, and dried parsley. Stir, then close the lid and let the pot sit on 'Keep Warm' for 5 minutes to melt cheese and heat peas.
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Stir again and serve hot.
Pro Tips for Perfect One-Pot Cheesy Tuna Pasta Bake
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of rotini or penne pasta, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Use the recommended pressure release method, and add a few minutes if you’re cooking thicker cuts or larger batches.
Frequently Asked Questions
How do I store One-Pot Cheesy Tuna Pasta Bake?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze One-Pot Cheesy Tuna Pasta Bake?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for rotini or penne pasta?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
What equipment works best for this recipe?
An Instant Pot or other electric pressure cooker works best. If using a stovetop pressure cooker, follow equivalent timing and release instructions.
Any allergen notes?
This recipe may contain dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.