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Combine the chicken stock, salt, onion powder, garlic powder, celery seed, pepper, and tuna together inside the inner pot of your electric pressure cooker.
Add the egg noodles to the liquid, and gently push the noodles down so they are in an even layer and as submerged into the broth as possible. It is okay if the noodles aren't fully covered with the broth.
Place the lid on the Instant Pot, seal the venting knob or lock the lid, and set it to cook on High Pressure for 5 minutes, using the manual or pressure cook button.
Once the cooking time has elapsed, allow the pressure to release naturally for EXACTLY 5 minutes. After 5 minutes, do a quick release of pressure by carefully and slowly knocking the vent knob from the sealed to the venting position to release pressure.
Once the pressure has been fully released, open up the Instant Pot. Add in the heavy cream and parmesan. Give everything a stir to incorporate the ingredients together. If needed, add additional milk, a tablespoon at a time to reach the right creamy consistency.
Dish out the tuna noodle casserole and serve immediately.