Instant Pot cheesy tuna and rice
Creamy, cheesy rice with tuna and broccoli, cooked in one pot while you do something else, the pantry dinner that gets asked for again.
- 40 min total
- 10 min hands-on
- Anyone can make this
- Serves 4
- About $1.87 a serving
- 550 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ cups long-grain white rice, rinsed
- 1¾ cups vegetable broth
- 1 tbsp butter
- 2 cups frozen broccoli
- ½ cup milk
- 1½ cups shredded cheddar
- 2 cans canned tuna, drained
From your pantry
- ½ tsp salt
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp black pepper
Each serving has about 550 calories, 30 g protein, 62 g carbs and 19 g fat, and costs about $1.87 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No long-grain white rice? Jasmine rice or basmati rice works.
- No butter? Ghee works.
- No frozen broccoli? Broccoli works.
- No milk? Half-and-half works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No canned tuna? Canned salmon works.
Steps
Tap an underlined word for a quick explanation.
Put the rice, broth, butter, salt, onion powder and garlic powder in the pressure cooker and , making sure no rice sits above the liquid.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Lock the lid, set the valve to sealing and cook on high pressure for 4 minutes.
Timer: 4 min
Dolly’s tip: It takes about 10 minutes to come up to pressure before the countdown starts.Let the pressure come down on its own for 10 minutes, then turn the valve to venting to release the rest.
Timer: 10 min
in the frozen broccoli and milk, put the lid back on and let it sit for 5 minutes, until the broccoli is tender.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Timer: 5 min
in the cheddar a handful at a time until and creamy.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
the tuna and pepper and let it sit 1 minute to , then serve.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Heat through. Heating through means warming food that’s already cooked until it’s hot all the way to the center. You’re not cooking it more, just making sure no part is still cold.
How you’ll know: It’s steaming, and a piece from the middle is hot, not lukewarm.
Timer: 1 min
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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