Instant Pot Creamy Tuna Pasta Casserole
- 1 tbsp butter
- 1 medium onion chopped
- 1 medium carrot chopped
- 1 medium celery stock chopped
- 1 cup béchamel sauce
- 14.5 oz tomato puree
- 1 lb penne pasta or rigatoni
- 2/3 lb canned tuna
- 2/3 lb mozzarella, shredded
- salt and pepper to taste
Select “Sauté” function on the Instant Pot pressure cooker.
Add butter, onion, celery and carrot to its cooking pot.
Sauté until soft then add tuna, pepper and salt.
Stir cook for 10 minutes until brown.
Add tomato puree, pasta, salt and enough water to cover the pasta.
Secure the lid and cook on “Manual” function for 5 minutes at high pressure.
Release the pressure through quick release and remove the lid.
Grease a casserole dish and transfer the beef mixture to the dish.
Top it with mozzarella and broil for 5 minutes in the broiler until golden brown.