When I asked for an Instant Pot for Christmas last year, I couldn't have guessed how much I'd actually use it. Truth be told, it doesn't save a ton of time on most recipes, but it is convenient in that you can cook everything all at once in one pot instead of dirtying up multiple pots and pans. Plus, anytime I can get by with not turning on my stove or oven, especially in the summer time, is a big win. So when I came across this recipe for tuna casserole, I knew I had to try it. Of course, I modified it for my family's specific tastebuds, meaning no onions or chopped celery. I also bought canned mushrooms instead of ones I would have to chop myself. Those changes made my version simpler but no less delicious.

What You Need
-2 tbsp. Olive Oil
-Small Can Mushrooms
-1 tsp. Sea Salt
-10 oz. Canned Tuna (2 regular sized cans)
-10.5 oz. Cream of Mushroom Soup
-10.5 oz. Cream of Celery Soup
-1/2 tsp. Black Pepper
-4 Cups Chicken Broth
-12 oz. Egg Noodles
-4 oz. Cream Cheese

What You Do
1. Add undrained cans of tuna, cream of mushroom and celery soups, mushrooms, salt and pepper to pot. Mix well. I used a rubber spatula.

2. Add chicken broth and mix.

3. Gently add egg noodles. Push them into the mixture more so than stir to keep them intact.

4. Chunk up your cream cheese and add it in.

5. Secure lid and set manual cook time for 2 minutes. Quick release the pressure once cook time is done. Gently stir to mix in the cream cheese.

6. Eat!