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.
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Pro Tips for Perfect One-Pot Cheesy Tuna Pasta Bake
- Prep Ahead: You can prepare ingredients the night before and cook fresh.
- Storage: Store leftovers in an airtight container for up to 3 days.
- Substitutions: Feel free to swap vegetables or proteins based on preference.
- Cooking Time: Adjust cooking time based on your equipment and preferences.
Frequently Asked Questions
Can I make this ahead?
Yes, prepare components in advance and assemble or reheat before serving.
Can I swap ingredients?
Absolutely—adjust proteins, vegetables, or spices to fit your preferences.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days; reheat gently.
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