Preparation Time: 5 minutes
Cooking Time: 25 minutes
Servings: 4


2 tbsp olive oil
1 onion, chopped
1 large carrot, chopped
6 oz farfalle
1 12-ozcan full cream milk
1 cup vegetable broth
Salt to taste
2 cups shredded Monterey Jack cheese
2 tsp cornstarch
2 5-ozcans tuna, drained
1 cup chopped green beans


1. Select Sauté to preheat your Instant Pot. Warm the oil and sauté the
onion and carrots for 3 minutes, until softened. Add in the farfalle,
three-fourths of cream milk, broth, and salt to the pot. Stir to

2. Seal the lid, select Manual/Pressure Cook on High, and set the
cooking time to 5 minutes. Once cooking time is done, let the
pressure be released naturally and unlock the lid. Select Sauté and
pour in the remaining cream milk.

3. In a bowl, mix cheese and cornstarch evenly and add the cheese
mixture to the sauce while stirring, until the cheese melts and the
sauce thickens. Add in tuna and green beans and stir. Heat for 2
minutes. Serve right away.

Nutrition: Kcal 526 Carbs 22g Fat 33g Protein 38g