Mediterranean Instant Pot Rice with Tuna
Ingredients
- 5 oz. can Genova Yellowfin Tuna in Olive Oil, drained
- 1 Tablespoon olive oil
- ½ red onion, diced
- 3 garlic cloves, smashed and thinly sliced
- 12 oz. jar roasted red peppers, drained and roughly chopped
- 2 cups roughly chopped baby spinach
- 1 cup long grain white or basmati rice
- ½ teaspoon kosher salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 ¼ cup vegetable broth
- 1 lemon, juiced
- 1 (15.5-ounce) can of cannellini beans, drained and rinsed
- Fresh parsley, for garnish
Description
- Set the Instant Pot to Sauté mode. When your Instant Pot is hot, add the oil, followed by the garlic and diced onion. Let the garlic and onions sauté for about 2-3 minutes, stirring often to keep the garlic from burning.
- Add the uncooked rice and stir to coat the rice in oil, mixing it well with the onion, garlic. Let the rice simmer for about 2-3 minutes, or until it’s lightly toasted.
- Once the rice is lightly toasted, add the vegetable broth, roasted red peppers, spinach, and spices to the Instant Pot. Stir everything well to combine, then turn off the Sauté function by pressing the Keep Warm/Cancel button. Secure and lock the lid onto your Instant Pot and ensure that the pressure knob is set to the Sealing position.
- Click on the Manual button and set the Instant Pot to cook on High Pressure for 8 minutes. Once 8 minutes is up and your Instant Pot starts to beep, it will start its natural release process. Let the pressure naturally release for 5 minutes. After 5 minutes, carefully move the pressure knob from sealing to venting for a quick release. Steam will spit out of the valve, so be careful! Once the steam has fully released, it’s safe to remove the Instant Pot lid.
- Fluff the rice with a fork. Stir in the lemon juice, cannellini beans, and the Genova Yellowfin Tuna, then cover for a few minutes so they can warm up among the other ingredients.
- Garnish with chopped fresh parsley and lemon wedges, and serve.
