Step 1

Turn your Instant Pot to the saute setting. When the display says HOT add in the oil and swirl it around. Add in the diced onions and saute for 2 minutes. Then add in the garlic and saute for 20 seconds. Add in the chicken broth and scrape the bottom of the pot. Turn off the Instant Pot.

Step 2

Add in the pasta, mushrooms, mustard and tuna.

Step 3

Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When the time is up move the valve to venting. Remove the lid.

Step 4

Stir in the cheese and peas. Let the pot sit for a minute or two with the lid on top so the peas will warm through and the cheese will melt. It may be a little runny at first but as it sits and you stir it the pasta will soak up the liquid. Salt and pepper to taste.

Step 5

Then, if desired, you can pour the pasta into a baking dish and bake the cornflakes/potato chips on top for 5 minutes at 400 degrees F. I used my Mealthy CrispLid* to crisp up the cornflakes. I cooked for 3 minutes at

Step 6

Scoop onto plates and enjoy!