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+ servings
tuna confit in a baking dish with olive oil, garlic, and rosemary
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5 from 2 votes

Instant Pot Tuna Confit

My Instant Pot tuna confit takes a few minutes to make and the result is tender, melt in your mouth tuna that remains moist for days.
Prep Time5 mins
Cook Time5 mins
Course: Dinner
Cuisine: American, French
Servings: 4 servings
Author: Vy Tran


  • 2 tbsps extra virgin olive oil
  • 1 1/2 cups extra virgin olive oil for covering
  • 1 tbsp chopped rosemary
  • 6 garlic cloves, smashed
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground pepper
  • 1 lb albacore tuna, cut into 1 inch thick pieces


  • In a medium bowl, combine oil, rosemary, garlic, salt, and pepper. Add tuna pieces and toss to combine. Cover and marinate overnight or up to 24 hours.
  • Pour 1 cup of water into the pressure cooker and place steamer rack inside.
  • Transfer tuna pieces and marinade to a 1 quart ramekin. Add enough olive oil to cover the tuna.
  • Cover the ramekin tightly with aluminum foil.
  • Cook on LOW pressure for 5 minutes.
  • Release the pressure manually, remove lid, and let it cool for 10 minutes inside the pot.
  • Lift the ramekin out of the pressure cooker and place it on a wire rack. Remove the foil.
  • Use a slotted spoon to transfer the tuna to a serving platter if using right away. Save the oil and use it to drizzle on bread, pasta, roasted vegetables, or for cooking.
  • If not using right away, transfer the tuna and olive oil to an airtight container and keep it in the fridge for a week.