Published: by Absolutely Recipes, in the Fish & Seafood recipes category.

Pressure-Cooker Tuna Noodle Casserole Recipe.

Ingredients:

1/4 cup butter, cubed
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
1 medium sweet pepper, chopped
1 TSP salt, divided
1 TSP pepper, divided
2 garlic cloves, minced
1/4 cup all-purpose flour
2 cups reduced-sodium chicken broth
2 cups half-and-half cream
4 cups (8 ounces) uncooked egg noodles
3 cans (5 ounces each) light tuna in water
2 TBSPs lemon juice
2 cups shredded Monterey Jack cheese
2 cups frozen peas, thawed
2 cups crushed potato chips

Recipe Instructions:

Select saute setting on a 6qt electric pressure cooker and adjust for medium heat.
Add butter.
When melted, add mushrooms, onion, sweet pepper, 1/2 TSP salt and 1/2 TSP pepper; cook and stir until tender, 6-8 minutes.
Add garlic; cook 1 minute longer.
Stir in flour until blended.
Gradually whisk in broth.
Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.

Stir in cream and noodles.
Lock lid; close pressure-release valve.
Adjust to pressure-cook on high for 3 minutes.
Allow pressure to naturally release for 3 minutes, then quick-release any remaining pressure.

Meanwhile, in a small bowl, combine tuna, lemon juice and remaining salt and pepper.
Select saute setting and adjust for low heat.
Stir cheese, tuna mixture and peas into noodle mixture.
Cook until heated through.
Just before serving, sprinkle with potato chips.

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