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Select Sauté/Browning on your Pressure Cooker cooking pot and allow to fully heat
Add celery, onions and mushrooms to food processor and process until small pieces (like minced).
Add butter, the minced celery, onions and mushrooms to cooking pot and let sweat/sauté for 5 minutes.
Add potato starch, salt and pepper and mix through veggies for about 30 seconds, or until starch is fully incorporated. Add sherry and deglaze pot.
Pour in cream and simmer about 5 minutes, or until thick.
Whisk in mayonnaise, Dijon mustard, Worcestershire sauce and chicken broth. Taste and adjust salt and pepper, if needed. It should be a bit slightly over seasoned.
Mix in tuna and dump in noodles.
Lock on lid and close pressure valve. Cook at high pressure for 1 minute. When beep sounds, wait 2 minutes, then carefully release the rest of the pressure.
Remove lid and mix in frozen peas.
Turn off pressure cooker. Sprinkle the cheese and crushed crackers over the top of the casserole.
Place the Crisping Lid on top of the pressure cooker and set the temperature to 400° F. Cook for about 4 minutes, or until the topping begins to brown.