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Instant Pot Fresh Tuna Casserole

Servings 8 to 10 Servings

Ingredients
  

  • 2 C pasta elbow mac
  • 1 C onion
  • 1 C celery
  • 3 ½ C chicken stock
  • 2 tsp salt
  • freshly ground black pepper
  • 8 oz fresh tuna
  • 3 tbsp butter
  • 3 tbsp all purpose flour
  • ¼ C heavy cream
  • 1 C frozen peas
  • 1 C buttery crackers crushed
  • 1 C shredded cheddar

Instructions
 

  • Preheat pressure cooker on sauté.
  • Pour in the pasta, onion, celery and chicken stock.
  • Season with salt and freshly ground black pepper.
  • Place the fresh tuna on top.
  • Close the lid and turn the steam release valve to closed.
  • Press keep warm/cancel button.
  • Press manual and adjust the time to 5 minutes.
  • In a sauté pan, heat the butter on med/hi.
  • Stir in the flour and cook 2 minutes.
  • Remove from heat and set aside.
  • When the pressure cooker timer has counted to zero, carefully quick release the steam.
  • Remove the tuna and set aside.
  • Pour the butter mixture into the pot and press the sauté button.
  • Stir until thickened.
  • Turn the unit off.
  • Stir in the heavy cream.
  • Stir in the peas and tuna.
  • Cover with crackers, then cheese.
  • Place the lid back on with the unit off.
  • Remove lid after 5 minutes and serve.

Notes

Recipe by: Connie Murray @Happybellyfoodie.com