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Instant Pot Tuna Casserole

Enjoy this recipe from The Electric Kitchen!

Ingredients:

Instant Pot Tuna Casserole

  • 1 tablespoon Olive Oil
  • 3 tablespoons unsalted butter
  • 1 small sweet onion, diced
  • 3 cups chicken broth
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dill, dried
  • 2 (6 oz.) cans tuna in water, drained
  • 12 oz wide egg noodles, uncooked
  • 2 (10.5 oz.) cans cream of mushroom soup
  • 1 cup half and half
  • 2 cups frozen peas
  • 2 cups sharp cheddar cheese, shredded

Directions:

  1. Turn on the sauté setting on the Instant Pot.
  2. Once hot, add oil, butter, and onion.
  3. Cook onions, stirring occasionally, until translucent.
  4. Add broth, salt, pepper, garlic powder, onion powder, and dill. Stir.
  5. Add half and half. Stir.
  6. Turn Instant Pot off.
  7. Add egg noodles. DO NOT STIR.
  8. Crumble tuna evenly in a layer over the egg noodles.
  9. Then spread mushroom soup evenly in a layer over tuna.
  10. Close the lid.
  11. Make sure the steam release knob is set to the Sealing position.
  12. Press the Pressure Cook/Manual button, selecting High pressure.
  13. Press the +/- button to select 3 minutes for soft noodles, or 2 minutes for firmer noodles.
  14. As soon as the Instant Pot beeps, quick release the steam/pressure by turning the steam release knob to the Venting position. Open the lid as soon as the pin in the lid drops. Using hot pads, carefully remove the pot and set it on a heat safe surface.
  15. Add peas and cheese, and gently stir.

Serves 8.

Approximate Nutrient Analysis per serving:
420 calories, 26 g fat, 12 g saturated fat, 95 mg cholesterol, 1350 mg sodium, 24 g carbohydrate, 2 g fiber, 5 g sugar, 23 g protein

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