Instant Pot Tuna Casserole

Instant Pot Tuna Casserole

Instant Pot Tuna Casserole , .

Rich and creamy casserole, easily made in less than 30 minutes.

Prep Time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 10 Servings

INGREDIENTS:


2 Tbsp. olive oil
4 oz. baby bella mushrooms roughly diced
3/4 cup yellow onions diced
1 tsp. sea salt divided
3/4 cup celery diced
10 oz. canned tuna
10.5 oz. cream of mushroom soup
10.5 oz. cream of celery soup
1/2 tsp. black pepper
4 cups chicken broth
12 oz. egg noodles
4 oz. cream cheese

INSTRUCTIONS:


• Using sauté setting – add oil, mushrooms, onions, celery, and 1/2 teaspoon of salt to pot and cook for about 5 minutes, until liquid releases from veggies and then evaporates.

• Add tuna (with liquid) to pot, along with both cans of soup, 1/2 teaspoon of salt, and black pepper. Give and good mix. Then add chicken broth and mix again.

• Finally, add egg noodles but DO NOT STIR at this point. Gently press down on the noodles – you don’t want too many of them to touch the bottom of the pot, but you do want them submerged as much as possible.

• Lock lid and cook for 2 minutes at high pressure. Once cook time is complete, quick-release pressure.

• Then remove lid and add cream cheese. Gently mix until cream cheese is melted, trying not to tear apart the noodles.


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