Instant Pot Tuna Noodle Casserole

Ingredients:

• 8 oz gluten-free pasta (like rotini or shells)

• 1 (12 oz) can of tuna in water, drained

• 1½ cups unsweetened almond milk (or oat milk for creamier texture)

• 1½ cups gluten-free vegetable or chicken broth

• 1 cup frozen peas

• 1 cup mushrooms, sliced (optional)

• ½ cup onion, diced

• 2 cloves garlic, minced

• 2 tbsp olive oil or dairy-free butter (like Earth Balance)

• 2 tbsp gluten-free all-purpose flour or cornstarch

• ½ tsp salt, more to taste

• ¼ tsp black pepper

• ½ tsp dried thyme

• 1 tbsp nutritional yeast (optional, for cheesy flavor)

• Gluten-free breadcrumbs or crushed gluten-free crackers (optional for topping)

Instructions:

1. Sauté the aromatics:

   • Turn the Instant Pot to Sauté mode.

   • Add olive oil, onions, mushrooms, and garlic.

   • Cook for 3–4 minutes until softened.

2. Make a quick roux:

   • Stir in the gluten-free flour and cook for 1 minute.

   • Slowly add almond milk and broth, stirring to avoid lumps.

3. Add remaining ingredients:

   • Add pasta, salt, pepper, thyme, nutritional yeast, and frozen peas.

   • Do not stir too much—just press pasta down so it's submerged.

4. Pressure cook:

   • Seal the lid and set to Manual/Pressure Cook for 3 minutes.

   • Allow a quick release once done.

5. Add tuna & thicken:

   • Stir in the tuna.

   • If needed, turn on Sauté and cook for 2–3 more minutes to thicken.

6. Serve or broil (optional):

   • For a crispy topping, transfer to a broiler-safe dish, sprinkle with gluten-free breadcrumbs or crackers, and broil for 3 minutes.