Turn your Instant Pot to Saute. Add 1 Tablespoon of the olive oil or butter.
Add in the onion and celery to the hot oil. Saute until the onion is translucent, about 3 minutes.
Stir in the garlic and continue to cook another minute to release the flavor of the garlic.
Remove the vegetables to a small plate, set aside. Shut off the Instant Pot. (The pot will still be hot)
Pour the remaining 2 Tablespoons of olive oil into the vessel of the Instant Pot. Stir in the all-purpose flour and whisk to form a brown roux.
Whisk in the coconut milk into the roux. Be sure to stir up any brown bits from the bottom of the pot.
Mix in the chicken stock, dill, salt, and pepper.
Add back in the sauteed veggies. Then, layer in the pasta, tuna, and cheese. (Do not mix) See Note 6.
Place the lid on the Instant Pot and set to manual pressure, high for 5 minutes. The noodles will be soft. If you prefer harder noodles, set time to 3 minutes.
Once cook time is complete, do a quick release.
Stir in the peas and let sit for 2 minutes.
Taste, if needed adjust seasoning. Serve and enjoy.
Note 1: Dairy-Free, use olive oil. Divided and used as 1 Tablespoon for sauteing the vegetables. 2 Tablespoons to make the roux.Note 2: Regular milk can be used.Note 3: Always taste before serving and if needed, adjust any seasoning. Note 4: We prefer solid white albacore tuna, chunky white can be used. Also, try not to use tuna packed in oil. The extra oil can make the sauce greasy. Note 5: Cashew cheese can be used for dairy-free. Note 6: To ensure the ingredients cook correctly and prevent a burn message, do not mix ingredients.
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.