Description
Egg noodles with tuna, mushrooms, bell peppers and cheese made in the Instant Pot.
Ingredients
Scale
- 2 Tbsp butter
- 4 ounces sliced mushrooms
- 2 cups chicken broth
- 1/4 cup dill pickle juice
- 8 ounces egg noodles
- 1 (4 oz) can tuna, drained
- 1/2 of one red bell pepper, diced
- 1 Tbsp Dijon mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/3 cup sour cream
- Splash of milk
- 1/2 cup shredded sharp cheddar cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the mushrooms and saute for 4 minutes.
- Pour in the broth and pickle juice and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the egg noodles. Dump in the tuna, bell pepper, dijon, onion powder, garlic powder, salt and pepper. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in the sour cream and milk. Sprinkle the cheese on top and let it melt. Serve and enjoy!
- Category: Pasta
- Method: Instant Pot