Ingredients

The following ingredients have 4 Servings
  • 1 tsp olive oil
  • ¼ cup diced onion
  • 1 large garlic clove, minced
  • 1 ¾ cups chicken broth
  • 6 ounces uncooked pasta shells (you can also use elbow macaroni)
  • 1 cup diced mushrooms
  • 1 Tbsp Dijon mustard
  • 1 (5 oz) can tuna, drained
  • 1 ½ cups grated sharp cheddar cheese
  • 1 cup frozen peas
  • ½ cup crushed cornflakes or potato chips
  • Salt and pepper

Instruction

  • Turn your Instant Pot to the saute setting. When the display says HOT add in the oil and swirl it around. Add in the diced onions and saute for 2 minutes. Then add in the garlic and saute for 20 seconds. Add in the chicken broth and scrape the bottom of the pot. Turn off the Instant Pot.
  • Add in the pasta, mushrooms, mustard and tuna.
  • Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When the time is up move the valve to venting. Remove the lid.
  • Stir in the cheese and peas. Let the pot sit for a minute or two with the lid on top so the peas will warm through and the cheese will melt. It may be a little runny at first but as it sits and you stir it the pasta will soak up the liquid. Salt and pepper to taste.
  • Then, if desired, you can pour the pasta into a baking dish and bake the cornflakes/potato chips on top for 5 minutes at 400 degrees F. I used my Mealthy CrispLid* to crisp up the cornflakes. I cooked for 3 minutes at 450. 
  • Scoop onto plates and enjoy!