Instant Pot Tuna Casserole

So easy, so cheesy, and soooo delicious! I love that everything cooks together super fast. This is really a delicious casserole, nice and hearty. Enjoy!

Ingredients:

-3 Tbs butter

-1 Tbs extra virgin olive oil

-1 small onion, finely diced

-3 cups chicken broth

-1 tsp salt

-1 tsp pepper

-1 tsp dried dill

-1 tsp garlic powder

-1/2 tsp onion powder

-16 oz wide egg noodles

-1 cup half and half

-2 (6 oz each) cans tuna in water, drained and flaked

-2 (10 3/4 oz each) cans cream of mushroom soup

-2 cups frozen peas

-2 cups shredded cheddar cheese

Directions:

Turn the instant pot on the saute mode. Add the butter and oil. Stir in the onion and cook for a few minutes, until the onion starts to soften.

Add the broth, salt, pepper, dill, garlic powder, and onion powder. Give it a good stir and turn off the IP. Layer the noodles on top, without stirring. Add the tuna and mushroom soup. Do not stir.

Close the lid with the valve in the sealed position. 

Set to manual HIGH for 3 minutes.

Do a quick release. Stir. Add the peas and cheese and give it one last good stir. Let it sit for a couple of minutes. Enjoy!