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RECIPE AND PHOTO SUBMITTED BY Cheryl L Prost
I used rigatoni,thats what I had,mushrooms,fresh,can of tuna,i use the medium size solid white,salt,peppee,parseley,water ,block of philadelphia cream cheese,about half pound
american cheese or else cheese ends from del,butter,i set cooker on soup setting with the water ,cheeses,cream cheese,let it get hot enough to boil stirring to mix cheeses with liquid once it boils i add the tuna and pasta mine took 5minutes to boil ,add the lid reset to pressure 8minutes i let it depressure stir serve ,done, Oh I added onion too
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