We tweaked this family-friendly classic to work for the pressure cooker. What a great meal-in-one dish. It’s easy, wholesome and totally homemade!
—Taste of Home Test Kitchen
Prep: 25 min. • Cook: 15 min. + releasing • Makes: 10 servings
1/4 cup butter, cubed
1/2 lb. sliced fresh mushrooms
1 medium onion, chopped
1 medium sweet pepper, chopped
1 tsp. salt, divided
1 tsp. pepper, divided
2 garlic cloves, minced
1/4 cup all-purpose flour
2 cups reduced-sodium chicken broth
2 cups half-and-half cream
4 cups (8 oz.) uncooked egg noodles
3 cans (5 oz. each) light tuna in water
2 Tbsp. lemon juice
2 cups shredded Monterey Jack cheese
2 cups frozen peas, thawed
2 cups crushed potato chips
1. Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat. Add butter. When melted, add mushrooms, onion, sweet pepper, 1/2 tsp. salt and 1/2 tsp. pepper; cook and stir until vegetables are tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cream and noodles. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 3 minutes. When finished cooking, allow pressure to naturally release for 3 minutes, then quick-release any remaining pressure according to manufacturer’s directions.
2. Meanwhile, in a small bowl, combine tuna, lemon juice and the remaining salt and pepper. Select saute setting and adjust for low heat. Stir cheese, tuna mixture and peas into noodle mixture. Cook until heated through. Just before serving, sprinkle with potato chips.
1 SERVING: 393 cal., 21g fat (12g sat. fat), 84mg chol., 752mg sod., 28g carb. (5g sugars, 3g fiber), 22g pro.
TEST KITCHEN TIP
Canned mushrooms also work in this recipe. You can use frozen mixed peas and carrots for more veggie variety.