Instant Pot Tuna & Tomato Rice

Tinned tuna stirred through tomato rice at the end, so it stays tender and flaky.

TIME BREAKDOWN
Prep: 15 min
Cook: 35 min
Total: 50 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 1 tbsp vegetable oil
  • 1 large onion, chopped
  • 1 red pepper, diced
  • 2 cloves garlic, crushed
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 250g long grain rice
  • 300ml hot vegetable stock (1 stock cube)
  • 400g tin chopped tomatoes
  • 2 x 145g tins tuna, drained
  • 100g frozen sweetcorn
  • 1 tbsp lemon juice
  • Salt and black pepper to taste

Method

  1. Rinse the rice in a sieve under cold running water until the water runs clear, then drain well.

  2. Select Sauté and heat the oil. Cook the onion and pepper for 4 minutes. Add the garlic, oregano and paprika and cook for 1 minute.

  3. Pour in the stock and scrape up any stuck-on bits from the base of the inner pot; this prevents a Burn notice. Add the rice and stir once, then level it out.

  4. Pour the tinned tomatoes over the top and do not stir. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 6 minutes.

  5. When the time is up, leave the pot to release pressure naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining steam.

  6. Open the lid, add the sweetcorn and flaked tuna, replace the lid and leave for 5 minutes. Stir gently, add the lemon juice, season to taste and serve.