Instant Pot Lemon Pepper Tuna Pasta

5 from 8 votes

Instant Pot Lemon Pepper Tuna Pasta

This creamy Instant Pot Lemon Pepper Tuna Pasta is tossed with a cream-based sauce with fettuccine pasta and a homemade blend of lemon pepper seasonings.

Prep Time10

Cook Time4

Total Time4

Course: Main Course

Cuisine: American

Keyword: light dinner, light dish, pasta, spring recipe, tuna

Servings: servings

Calories: 454kcal

Author: Dana

Equipment

Instant Pot
" class="wprm-recipe-equipment-link" rel="nofollow">Lemon Zester
OXO Good Grips Soft- Handled Garlic Press

Ingredients

8 ounces fettuccine pasta
2 cups chicken broth low sodium
1 tablespoon butter
2 tablespoons olive oil
3 garlic cloves minced
5 ounces tuna if using water, drain
1 tablespoon lemon zest from one lemon
2 tablespoon lemon
½ teaspoon salt
½ teaspoon pepper - freshly ground is best
½ cup heavy cream
1 cup baby spinach rinsed
½ teaspoon fresh dill
2 tablespoons capers

Instructions

Set the Instant pot to Saute and add the oil, butter, and garlic.
Scrape the bottom to deglaze the pot. Any stuck on bits on the bottom of the liner can result in a "burn" notice.
Break the fettuccine, fan it out evenly in the pot.
Layer the tuna over the pasta.
Add the lemon juice and zest.
Sprinkle in the salt and the pepper
Pour in the 2 cups of broth - do not stir.
Close the lid and pressure cook on HIGH using the PRESSURE COOK/MANUAL setting for 4 minutes.
Carefully perform a quick release to relieve the pressure by turning the steam release knob to the venting position. Do this slowly to prevent steam or water from spewing from the valve.
Open the lid, add in the heavy cream, and stir.
Toss with baby spinach and capers, and serve with fresh parsley and dill.

Notes

This recipe can be doubled. Double the fettucine pasta, water, and other ingredients. Pressure cook for 4 minutes as usual.

Refer to your pressure cookers manual for how to safely perform its functions.

Nutrition