Ingredients

The following ingredients have 8 Servings
  • 1/4 cup unsalted butter
  • 8 oz fresh mushrooms, sliced
  • 1 medium onion, chopped
  • 1 medium bell pepper, diced
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups reduced-sodium chicken broth
  • 2 cups half and half
  • 8 oz (4 cups) uncooked egg noodles
  • 3 (5 oz each) cans light tuna in water, drained
  • 2 tablespoons lemon juice
  • 2 cups shredded Colby-Jack cheese
  • 2 cups frozen peas, thawed
  • 2 cups crushed potato chips

Instruction

  • Select the sauté setting on a 6-quart Instant Pot or electric pressure cooker. Add the butter. When the butter melts, add the mushrooms, onion, and sweet pepper. Cook, stirring, until the vegetables are tender, about 6-8 minutes. Season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Add the garlic and cook an additional minute.
  • Stir in the flour and cook for another minute. Gradually whisk in the chicken broth. Bring the mixture to a boil, stirring constantly, until it thickens slightly, about 1-2 minutes. Stir in the cream and the noodles.
  • Place the top on the Instant Pot and lock the lid. Make sure the vent is closed.  Select manual, adjust the pressure to high and set the time to 3 minutes.
  • When the time is finished, do a quick-release to release any remaining pressure.
  • Combine the tuna, lemon juice and the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl.
  • Select the sauté setting on the Instant Pot and stir in the tuna mixture, the cheese, and the peas. Cook for a few minutes, just until heated through.
  • Serve the tuna casserole topped with the crushed potato chips.