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Instant Pot® Tuna Noodle Casserole
Instant Pot® Tuna Noodle Casserole
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Prep Time:
15 minutes
Total Time:
50 minutes
Instant Pot® Tuna Noodle Casserole ready in under an hour from Betty Crocker's Make It In One cookbook - perfect for quick weeknight dinners!
Ingredients:
  • 2 tablespoons butter
  • 1 medium onion, chopped (1/2 cup)
  • 1/2 cup chopped red bell pepper
  • 2 teaspoons chopped fresh or 3/4 teaspoon dried thyme leaves
  • 2 Gold Medal™ All-Purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 carton (32 oz) Progresso™ vegetable or chicken broth
  • 3 cups uncooked fusilli pasta
  • 2 cans (5 oz each) tuna in water, drained
  • 1 package (10 oz) frozen sugar snap peas
  • 2 cups shredded Monterey Jack cheese (8 oz)
  • 1/2 cup half-and-half
  • 1/2 cup crushed corn chips
Instructions:
  • Heat up your 6-quart Instant Pot™ on SAUTE mode, set to high. Melt butter in the pot, then mix in onion, bell pepper, garlic, and thyme. Cook until the veggies are tender. Add flour, salt, and pepper, stirring until combined. Pour in broth and pasta, stirring well.
  • Make sure the lid is secure and set the pressure valve to SEALING. Press MANUAL/PRESSURE COOK and cook on high pressure for 12 minutes. Press CANCEL and manually release the pressure by setting the pressure valve to VENTING.
  • After releasing pressure for about 5 minutes, gently fold in tuna, sugar snap peas, cheese, and half-and-half. Switch to the SAUTÉ setting on normal. Cook while stirring occasionally for 2 to 4 minutes until everything is heated through and peas are crisp-tender. Turn off the SAUTÉ setting. Garnish with corn chips.

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