Using sauté setting – add oil, mushrooms, onions, celery, and ½ teaspoon of salt to pot and cook for about 5 minutes, until liquid releases from veggies and then evaporates.
Add tuna (with liquid) to pot, along with both cans of soup, ½ teaspoon of salt, and black pepper.
Give a good mix. Then pour mixture into a 1.75qt Pyrex dish. Set aside.
Add chicken broth to pot. No need to rinse out first. Then add egg noodles to pot and place 2-inch trivet on top. Place Pyrex dish on top of trivet.
Lock lid and cook for 2 minutes at high pressure. Once cook time is complete, quick-release pressure.
Then remove lid, Pyrex bowl, and trivet. Add cream cheese to noodles and gently mix until cheese is melted. Finally, pour tuna/soup mixture into pot and stir to combine.
If starchy bubbles try to escape when you release the pressure, simply close the vent and try again in 30 seconds. Every now and then, depending on the type of pasta, the produce lots of starch. Just release the pressure in increments.