Instant Pot tuna casserole is a dairy-free dinner that comes together in no time with pasta, coconut milk, celery, spices, tuna, and cheese.
Ingredients
1poundpasta of choice
3Tablespoonsolive oilcan use butter
1oniondiced
2stalks celerydiced
2garlic clovessliced
4Tablespoonsall-purpose flour
1cupcoconut milk
2cupsbroth
salt and pepperto taste
1teaspoondried dill
1poundpasta of choice
15 oz can tuna
1/2cupshredded cheesecashew cheese or regular mozzarella
1cuppeas
Instructions
Turn your Instant Pot to Saute. Add 1 Tbsp of the oil. Add the onion and celery to the hot oil and cook until the onion is translucent (about 3 minutes). Add the garlic and continue cooking for 1 minute until fragrant. Remove vegetables to a small dish and set aside.
Place 2 Tbsp of oil in the same saucepan. Stir in the all-purpose flour until you form a brown roux.
Turn off the Instant Pot.
Whisk the coconut milk into the roux and then add the broth and spices.
Return the vegetables, then layer in the pasta, tuna, and cheese. (Do not mix.)
Place the lid on the Instant Pot and set to manual for 5 minutes.
Quick release.
Stir in the peas and let sit for 2 minutes before serving.
Notes
Give your tuna casserole a kick with a splash of hot sauce.Don't like peas? Swap for corn or leave them out.Want to make this an IP tuna casserole WITH dairy? Use regular milk and mozzarella cheese.