Creamy Pressure Cooker Tuna Noodle Casserole

Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped (½ cup)
• ½ cup chopped red bell pepper
• 2 cloves garlic, finely chopped
• 2 teaspoons chopped fresh thyme leaves or ¾ teaspoon dried thyme leaves
• 2 tablespoons all-purpose flour
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 carton (32 oz) vegetable or chicken broth
• 3 cups uncooked fusilli pasta
• 2 cans (5 oz each) tuna in water, drained
• 1 package (10 oz) frozen sugar snap peas
• 2 cups shredded Monterey Jack cheese (8 oz)
• ½ cup half-and-half
• ½ cup crushed corn chips

Instructions

1. 1Set a 6-quart pressure cooker to the high saute function and melt the butter.
2. 2Add the chopped onion, red bell pepper, garlic, and thyme. Cook and stir occasionally for about 5 minutes until the vegetables soften.
3. 3Sprinkle the flour, salt, and black pepper over the vegetables. Stir constantly for 1 minute so the flour toasts slightly and doesn't taste raw.
4. 4Pour in the broth and add the uncooked fusilli pasta, stirring well to combine.
5. 5Secure the lid and set the valve to the sealing position. Cook on high pressure for 12 minutes.
6. 6Cancel the cooking cycle and carefully switch the valve to the venting position to quickly release the remaining pressure.
7. 7Once the pressure drops, carefully remove the lid. Stir in the drained tuna, frozen sugar snap peas, shredded Monterey Jack cheese, and half-and-half.
8. 8Switch the cooker back to the normal saute setting. Cook and stir frequently for 2 to 4 minutes until the sauce is hot, the cheese melts, and the peas are crisp-tender. Top individual bowls with crushed corn chips right before eating.

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