The tuna and peas pasta in the electric pressure cooker is a simple and quick first course, perfect as a last-minute dinner or lunch. It is essentially a variation of boscaiola pasta, but in a spring version. For this recipe, I used the instant pot instead of the traditional pressure cooker, but the way to prepare the pasta does not change: fast and practical.
Cooking in the pressure cooker also allows you to maintain the nutritional properties of the food, enhancing the flavors even more. Spring has arrived, bringing with it all its early produce, including peas. I took the shortcut of using frozen peas for this recipe. Between us, I wasn’t too keen on shelling pod by pod, but if you’re more patient than I am, you can certainly use fresh ones.
To cook pasta in the pressure cooker, it is very important to bear in mind that cooking times are halved, and therefore you will need to reduce them. Check the cooking time indicated on the pasta package before setting it on the instant pot. Curious to find out how to prepare it? Let’s head to the kitchen because the tuna and peas pasta in the electric pressure cooker will be ready in a click!
If you are interested in other first course recipes, also read:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 210.69 (Kcal)
- Carbohydrates 28.66 (g) of which sugars 2.22 (g)
- Proteins 12.01 (g)
- Fat 5.82 (g) of which saturated 0.89 (g)of which unsaturated 0.57 (g)
- Fibers 3.87 (g)
- Sodium 1,131.74 (mg)
Indicative values for a portion of 271 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups g pasta
- 1 clove garlic
- 7 oz g tomato sauce
- 1.5 tbsps g extra virgin olive oil
- 1 cup g frozen peas
- 4 oz g canned tuna in brine
- 1.5 cups g water (at room temperature)
- coarse salt (to taste)
- black pepper (to taste)
- chopped parsley (to taste)
Tools
- Pressure Cooker electric
Steps
First, clean the garlic clove, cut it in half, and remove the less digestible inner part. Then sauté it in the pot with the oil using the sauté function. Also add the frozen peas, tuna, and tomato sauce. Continue cooking for a few moments while stirring, then add the pasta and water.
Season with salt and close the pot by moving the decompression lever to sealing. Cook the pasta with the pressure cook function for 4 minutes. Refer to the cooking time indicated on the pasta package, which should be halved.
After the cooking time, move the lever to venting and activate quick release. Open the pot, season with pepper and add the chopped parsley. Stir and serve.
Storage and Tips for Tuna and Peas Pasta
The tuna and peas pasta can be stored in the refrigerator for 2 or 3 days in an airtight container with a lid.
FAQ Questions and Answers for Tuna and Peas Pasta
Is it possible to use the traditional pressure cooker instead of the instant pot?
Yes, you can use the traditional pressure cooker by following the recipe but paying attention to the cooking times of your pressure cooker.
