Pressure Cooker Tuna Noodle Hotdish
This dish is so quick and easy. You will love how fast it all comes together and you have dinner on the table. The recipe uses pantry staples so it's easy to have ingredients on hand to quickly make this dish. If your family doesn't care for tuna, use canned chicken or a meat from a rotisserie chicken if you prefer.
Equipment
Ingredients
- 1 lb campanelle pasta bowtie works great too
- 2 Tbsp butter
- 1 cup onion finely diced
- 1½ tsp seasoned salt
- ½ tsp thyme
- 4 cups chicken broth or water
- 5 oz can white albacore tuna in water drain
- 1 cup peas frozen works great here
- 5 oz can of sliced mushrooms drained
- 1 cup shredded cheese, (cheddar or colby jack) more if you want to garnish with extra cheese
- ¾ cup milk or half and half
Instructions
- Start by sauteing your onions. So, set your pot to Saute (Normal setting) and while it's heating up, dice your onion. When your pot says HOT, add your butter and let it begin to melt. Then add your diced onion and begin cooking.
- Let onion sweat down for a bit, maybe 2 minute. Then add your seasoned salt and thyme.
- Now you can deglaze your pot by adding the broth and scraping the bottom of the pot free of any debris or browned foods on the surface of your pot.
- Next, layer your ingredients into the pot. Start by adding the box of pasta (16 oz box = 1 lb of pasta). Do Not Stir.
- On top of the pasta add: drained tuna, frozen peas, and drained mushrooms. Again, Do Not Stir.
- Put your lid on the pot and set the valve to Sealing if your pot requires that. Set to Pressure Cook or Manual for 4 minutes and QR.
- Carefully open the pot and stir in your cheese and milk. Close pot and let your ingredients blend and your pasta can finish absorbing liquids, usually 3-4 min. Serve with extra cheese if desired.
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Pressure Cooker Tuna Noodle Hotdish
This dish is so quick and easy. You will love how fast it all comes together and you have dinner on the table. The recipe uses pantry staples so it's easy to have ingredients on hand to quickly make this dish. If your family doesn't care for tuna, use canned chicken or a meat from a rotisserie chicken if you prefer.
Servings: 5 servings
Equipment
Ingredients
- 1 lb campanelle pasta bowtie works great too
- 2 Tbsp butter
- 1 cup onion finely diced
- 1½ tsp seasoned salt
- ½ tsp thyme
- 4 cups chicken broth or water
- 5 oz can white albacore tuna in water drain
- 1 cup peas frozen works great here
- 5 oz can of sliced mushrooms drained
- 1 cup shredded cheese, (cheddar or colby jack) more if you want to garnish with extra cheese
- ¾ cup milk or half and half
Instructions
- Start by sauteing your onions. So, set your pot to Saute (Normal setting) and while it's heating up, dice your onion. When your pot says HOT, add your butter and let it begin to melt. Then add your diced onion and begin cooking.
- Let onion sweat down for a bit, maybe 2 minute. Then add your seasoned salt and thyme.
- Now you can deglaze your pot by adding the broth and scraping the bottom of the pot free of any debris or browned foods on the surface of your pot.
- Next, layer your ingredients into the pot. Start by adding the box of pasta (16 oz box = 1 lb of pasta). Do Not Stir.
- On top of the pasta add: drained tuna, frozen peas, and drained mushrooms. Again, Do Not Stir.
- Put your lid on the pot and set the valve to Sealing if your pot requires that. Set to Pressure Cook or Manual for 4 minutes and QR.
- Carefully open the pot and stir in your cheese and milk. Close pot and let your ingredients blend and your pasta can finish absorbing liquids, usually 3-4 min. Serve with extra cheese if desired.
