Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons Butter
  • 1/2 cup Yellow/Brown Onion
  • 1/2 cup Fresh Celery
  • 4 ounces Cremini Mushrooms
  • 1.5 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1 Tablespoon Potato Starch
  • 2 Tablespoons Shaoxing Wine (Dry Sherry or Chicken Broth)
  • 1 cup Heavy Cream
  • 1/3 cup Mayonnaise
  • 1.5 Tablespoons Dijon Mustard
  • 2 cups Chicken Stock/Broth
  • 1 can Albacore Tuna Fish (drained (5-6 oz))
  • 8 ounces Wide Egg Noodles ((package should not be less than 10-12 minute cook time))
  • 1 cup Green Peas (Frozen is best)
  • 1 Tablespoon Worcestershire Sauce
  • 1 cup Ritz Crackers (or potato chips)
  • 1/2 cup Extra Sharp Cheddar Cheese

Instruction

  • Select Sauté/Browning on your Pressure Cooker cooking pot and allow to fully heat
  • Add celery, onions and mushrooms to food processor and process until small pieces (like minced).
  • Add butter, the minced celery, onions and mushrooms to cooking pot and let sweat/sauté for 5 minutes.
  • Add potato starch, salt and pepper and mix through veggies for about 30 seconds, or until starch is fully incorporated.  Add sherry and deglaze pot.
  • Pour in cream and simmer about 5 minutes, or until thick.
  • Whisk in mayonnaise, Dijon mustard, Worcestershire sauce and chicken broth.  Taste and adjust salt and pepper, if needed.  It should be a bit slightly over seasoned.
  • Mix in tuna and dump in noodles.
  • Lock on lid and close pressure valve. Cook at high pressure for 1 minute. When beep sounds, wait 2 minutes, then carefully release the rest of the pressure. 
  • Remove lid and mix in frozen peas.