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
- 1 pound pasta of choice
- 3 Tablespoons olive oil, can use butter
- 1 onion, diced
- 2 stalks celery, diced
- 2 garlic cloves, sliced
- 4 Tablespoons all-purpose flour
- 1 cup coconut milk
- 2 cups broth
- salt and pepper, to taste
- 1 teaspoon dried dill
- 1 pound pasta of choice
- 1 5 oz can tuna
- 1/2 cup shredded cheese, cashew cheese or regular mozzarella
- 1 cup peas
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.
Nutrition
Serving: 1g | Calories: 510kcal
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