Add noodles and 4 cups water to instant pot insert. Lock lid. Set valve to sealing. Program for manual-high and 4 minutes.
When cook time is up, choose quick release or natural pressure release (either is fine for this recipe).
While noodles are cooking, heat 1 tablespoon butter in a medium skillet. Once melted, add celery, carrots, and onions. Cook 5 minutes, stirring occasionally.
Stir vegetables into pasta.
In same skillet, heat 1 tablespoon butter until melted. Stir in flour. Slowly stir in milk and stir until thickened, about 5 minutes.
Add tuna and butter mixture to pasta and vegetables. Add dijon mustard and peas. Stir well. Top with parmesan and panko. Program for sauté. Cook 2 minutes or until cheese is melted. Serve.