Instant Pot Tuna Pasta Salad

It's easy to make this tasty pasta salad with pantry staple ingredients you already have!

Course Main Course

Cuisine American, Western

Prep Time 5

Cook Time 4

Servings

Calories 652kcal

Add in the pasta and water to the Instant Pot insert. Close the lid and turn the vent to the sealing position. Set to manual pressure/high pressure for 4 minutes.
When done, perform a quick release then drain and rinse the pasta.
Mix together mayonnaise and greek yogurt in a bowl and season with salt and pepper.
Mix pasta, bell pepper, cucumber, and tomatoes, tuna and dill in another bowl and add as much of the dressing as you like.

Cook the pasta on the stovetop, following the package instructions until it is al dente.
Then drain and rinse the pasta.
Mix together mayonnaise and greek yogurt in a bowl and season with salt and pepper.
Mix pasta, bell pepper, cucumber, and tomatoes, tuna and dill in another bowl and add as much of the dressing as you like.

Make sure to rinse the pasta quickly after cooking and before combining with the rest of the ingredients - this cools it down quickly and avoids overcooking.
Drain the pasta well before adding in the rest of the ingredients so the creamy dressing does not get diluted down.
If not serving straight away keep it chilled and mix every so often for the flavors to infuse.
For the Instant Pot version - you really do want to keep the time under pressure to 4 minutes, any longer will likely turn the pasta to mush.
Cook time does not include the time it takes for the Instant Pot to come up to pressure or for the pressure to release.
Store - in an airtight container inside the fridge for 3 days.