Heat for approximately 2 minutes then add in oil and butter, stirring until the butter has melted.
Add in onions and sauté onions for about 3-5 minutes until they are fully cooked.
Add in chicken broth, salt, pepper, garlic powder, onion powder, dill, and half-and-half and mix well.
Place the noodles on top of the liquid mixture. DO NOT stir.
Add the canned tuna to the top of the noodles. (Making sure it is evenly distributed on top of the noodles. DO NOT stir.
Add the cream of mushroom soup and spread evenly on top of the tuna. DO NOT stir.
Place the lid on the Instant Pot and close the pressure value on top (push it away from you to close).
Set the Instant pot to Manual – High Pressure for 3 minutes.
After the timer goes off, release the pressure carefully using a towel.
Once the pressure has been released, open the Instant Pot.
Add the peas and shredded cheese and stir well to combine all ingredients.
Serve immediately.
Notes
Carefully add the ingredients. Layering the ingredients helps in avoid getting a burn message on the Instant Pot due to the pasta soaking up the liquid too quicklySolid white albacore tuna is preferred for this recipe since it has a milder tuna flavor. Or choose tuna in water over in oil.Use regular milk or other milk of choice (if dairy free). If you don’t mind the extra calories, use half and half for an extra creaminess.Use elbow macaroni in place of egg noodles. Increase cooking time to 4 minutesUse gluten free pasta if desired and cook for 3 minutes.Leave out the cheese or substitute dairy free cheese if desiredIf you would like a crunchy topping, transfer the cooked tuna casserole to a casserole dish and add ½ cup of panko or regular breadcrumbs and broil about 6-8 inches from heat for a 2-4 minutes until brown. (Careful not to burn)Add other vegetables like diced baby carrots and/or sliced mushroom if desired. You can also use frozen mixed vegetables to save even more time.Store in an airtight container for up to 3 daysFreeze for up to 2 months