PRESSURE COOKER TUNA NOODLE CASSEROLE

Pressure Cooker Tuna Noodle Casserole image

Provided by @MakeItYours

Number Of Ingredients 16

2 Tablespoons Butter
1/2 cup Onions
1/2 cup 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 Broth
1 can/5-6 oz Tuna Fish (drained)
8 ounces Wide Egg Noodles ((package should not be less than 10-12 minute cook time))
1 cup Peas
1 Tablespoon Worcestershire Sauce

Steps:

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 peas (now or later) 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 (if they were not added earlier).

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