Instant Pot Tuna Casserole
Ingredients:
1 Tbsp Olive Oil
3 Tbsp Unsalted Butter
1 sm Sweet Onion, diced
3 cups Chicken Broth, low sodium
1/2 tsp Kosher Salt
1/2 tsp Pepper
1 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Dill Weed, dried
2 (6 oz) cans Chunk Light Tuna, in water, mostly drained
12 oz Wide Egg Noodles, uncooked
2 (10.5 oz) cans Condensed Cream of Mushroom Soup (or 1 mushroom and 1 celery)
1 cup Half and Half
2 cups Frozen Peas
2 cups Sharp Cheddar Cheese, shredded
2 Tbsp Fresh Parsley, chopped
Directions:
Turn on the Sauté setting. When hot, add the oil, butter and onion. Cook, stirring occasionally, until onion starts to turn translucent.
Add the broth, salt, pepper, garlic powder, onion powder, and dill. stir. Add the half and half. Turn off the Sauté setting. Add the egg noodles. Do not stir. Add the tuna, spreading evenly over the noodles. Do not stir. Add the mushroom soup and spread to cover the noodles. Do not stir.
Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 3 minutes for soft noodles (2 minutes for firmer noodles). High Pressure. The pot will take several minutes to come to pressure.
When the cook cycle has finished, turn the steam release knob to the Venting position to Quick Release the steam/pressure. If any soup starts to come out of the steam vent, close it and release the pressure in bursts until the pressure has gone down enough to open it fully.
When the pin in the lid drops back down, open the lid.
Carefully take the pot out of the pressure cooker housing and set on a heat safe surface (this keeps it from cooking more).
Add the peas and give a gentle stir.
Add the cheese and stir. The casserole will thicken as it cools.
When the cheese has melted, serve with a sprinkle of parsley as a garnish.
