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–+ servings
Tuna cannelloni ready to eat inside an oblong white enamel dish with dark rim

Instant Pot Tuna Cannelloni

Maria Bravo
A super quick and easy One-Pot Pasta recipe (two if you count the enamel dish but you can eat from it 😉 )
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Prep Time 5 minutes
Course Main Course
Servings 2 people

Equipment

  • Instant Pot

Ingredients
  

For the cannelloni

  • 1 tin of chopped tomatoes
  • 12 green olives sliced
  • 1 tin of tuna I always buy the tuna in spring water
  • 12 dried cannelloni tubes
  • Salt and pepper

For the Béchamel

  • 40 g butter
  • 40 g plain flour
  • 400 g whole milk
  • Salt and pepper

Instructions
 

  • Make the béchamel. I made it in the Thermomix: all ingredients in 9 minutes, 90ºC speed 6. You could buy the Béchamel ready-made for ease or I've linked you to a good recipe to cook on the hob in the Recipe Notes.
  • Mix the tuna, sliced olives and chopped tomatoes in a bowl.
  • Fill the cannelloni tubes with the tuna sauce. I rest the tube vertically on my hand or one of my fingers to cover the bottom so that the sauce doesn't go straight through it then fill with the help of a spoon (use the handle of another spoon to push the mixture in) then place on dish and start again.
  • Next time I'd leave some sauce to cover and add the hot béchamel at the end.
  • Pour 250 ml water (from the cold tap) into the inner pot. Trivet in place. Dish with the cannelloni on top.
  • Make sure the sealing ring is in place properly by pressing it down following its circumference several times. Steam release handle pointing to sealing.
  • Pressure Cook, high pressure, for 25 mins with 15 minutess Natural Pressure Release. Check it's cooked and if not add more time or just leave it be with the lid on as pasta keeps cooking in the residual heat.
  • Cover with béchamel and eat. I cooked with the béchamel but really there's no need.

Notes

Find a good recipe for the Béchamel / White Sauce here
*Terminology
Quick pressure release (QPR, also called quick release or QR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.
Natural pressure release (NPR, also called natural release or NR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid. 
Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example a recipe may have a 4 minute NPR followed by a QPR. You wait for 4 minutes at the end of the pressure cooking time and then do a QPR by moving the steam release handle from Sealing to Venting. 
Keyword Cannelloni, Instant Pot, Pasta, tuna
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