Instant Pot: Healthier Tuna Noodle Casserole

Fish – what’s your take on it? I happen to like it, but my better half isn’t necessarily a fan. Since we’re in “healthy living mode,” I brought up the idea of incorporating fish dishes back in our meal routine. Only this time, he was more open to trying fish again. With that, I’ve been thinking of various fish dishes to try and wanted something comforting, yet healthier. So, I found this lightened up version for Tuna Noodle Casserole. Comforting, warm and pretty guilt free with egg noodles and a blend of vegetables, cream cheese, Parmigiano Reggiano and tuna, topped with buttery Parmesan breadcrumbs..

Using light cream cheese and Parmigiano Reggiano, this dish saved quite a bit of calories while keeping that warm, comforting goodness. If you don’t like fish or tuna, no worries – substitute the canned tuna for shredded or diced chicken breast!

Author: Joelen; recipe slightly adapted from Cooking LightPrint Recipe

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Instant Pot: Healthier Tuna Noodle Casserole

ingredients:

2 tablespoons olive oil

1/2 cup chopped yellow onion

1/2 cup diced celery

1/3 cup chopped carrot
2 tablespoons all-purpose flour
2 cups chicken broth
8 ounces wide egg noodles, dry

2 3/4 cups 2% milk, warmed

1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened

2 tablespoons Dijon mustard

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup frozen peas, thawed

1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided

2 (5-ounce) cans albacore tuna in water, drained and flaked

2 tablespoons butter

1/2 cup breadcrumbs

Cooking spray

instructions:

In your Instant Pot:

Plug in the IP with insert set in place.

Add oil to IP; when hot add the onion, celery and carrot; cook until softened, stirring occasionally. Sprinkle in flour and stir to coat.

Add  2 cups chicken broth and noodles

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 4 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 4 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 4 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen). The IP will automatically default to the WARM mode. You’ll notice no draining is necessary; the broth will be absorbed by the pasta. Meanwhile, preheat broiler.

Gradually stir in milk; stirring until slightly thick. Stir in cream cheese, mustard, salt, and pepper.

Add peas, 1/4 cup Parmigiano-Reggiano cheese, and tuna. Spoon mixture into a shallow broiler-safe 2-quart baking dish coated with cooking spray.

Combine the butter, remaining 1/4 cup Parmigiano-Reggiano cheese and breadcrumbs, then sprinkle on top of casserole. Broil until golden and bubbly. Let stand 5 minutes before serving.

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