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Instant Pot Tuna Noodle Casserole is a great example of why pressure cookers are popular. This is an easy and delicious weeknight meal!
Instant Pot Tuna Noodle Casserole
I’m so excited to share this Instant Pot tuna casserole with y’all today. This is a traditional meal served in a slightly new, and much faster, way! It’s creamy, it’s filling, and it’s perfect for a quick weeknight meal.
Show of hands … who else had tuna casserole and other tuna dishes a few times a month as a kid? Me too! It’s one of those foods that instantly brings a smile to your face and joy to your heart. Isn’t tuna casserole just the best comfort food in the universe? And it’s even better when you can throw it in the Instant Pot for a few minutes and call it a meal!
This Instant Pot tuna casserole is just like the one your parents used to make – except maybe just a little better. Don’t tell ma! ? And it’s better for two main reasons. One, it’s done in no time flat – you can’t beat tuna casserole in under a half-hour. Two, the Instant Pot makes everything taste better somehow.
If you’ve been following this blog for a while, you KNOW how much I love my Instant Pot … and if you have one yourself, you completely understand.
Here’s my Instant Pot Tuna Casserole recipe
- egg noodles, uncooked
- chicken broth, low sodium
- light tuna in water
- small onion, diced
- celery, diced
- heavy cream
- mushrooms
- salt
- garlic powder
- ground black pepper
- unsalted butter
- frozen peas
- olive oil
- sharp cheddar cheese, shredded
Optional topping:
- Sharp cheddar cheese, shredded
- Parsley, chopped
How To Make Tuna Casserole
- Set the Instant Pot to the “saute” setting.
- Once hot, add oil, butter, mushrooms, celery, and onion. Cook until the onion starts to become translucent.
- Stir in broth, salt, pepper, and garlic powder.
- Add the heavy cream and turn off of “saute.”
- Layer in the egg noodles, but do not stir.
- Add in the tuna and spread it evenly over the noodles. Don’t stir yet!
- Place lid on and set to “manual” for 3 minutes on high pressure. Keep in mind the pot itself will take a few minutes to come to pressure.
- Once the cooking time has passed, turn the knob to the “venting” position to release the steam. If the mixture begins to come out of the steam vent, close it and instead slowly release the pressure in small bursts.
- Remove pot from the pressure cooker and set on a heat-safe surface to allow it to cool.
- Add in the frozen peas and give it a gentle stir.
- While continuing to stir slowly, add in the cheese.
- Serve with more cheese or chopped parsley as garnish.
Want a crunchy topping?
- Transfer cooked casserole to a baking dish.
- Add a mixture of about ½ cup of panko, 1 tablespoon butter, and ½ cup parmesan cheese.
- Then broil for just a few minutes!
Instant Pot Tuna Casserole: Questions & Answers
As always … you have questions and I have answers! If you’re wondering about something in this tuna casserole recipe, read this section first…
- Help, I’m getting the burn message/the casserole is burned! What should I do?
Use less pasta! Typically this happens because you put in too much pasta. Alternatively, you stirred the casserole before it was ready.
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- Will this stay in the fridge if there are leftovers? Wait … you have leftovers??
Oh my goodness! There must be a problem! (Just kidding…this tuna casserole will last about 4 days in the fridge.)
- Can I use water instead of broth?
You can! The casserole just has way more flavor if you use broth.
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Equipment
- Silicone Pot Holder Trivet Mats – Hot Pads Spoon Rest, Multipurpose Trivet for Hot Dishers Heat Resistant Food Grade Silicone Set of 4
Ingredients
- 12 ounces egg noodles, uncooked
- 3 cups chicken broth, low sodium
- 2 cans light tuna in water, drained, 5 oz. each
- 1 small onion, diced
- ½ cup celery, diced
- 1 cup heavy cream
- ½ cup mushrooms, diced
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 3 tablespoons unsalted butter
- 1 cup frozen peas
- 1 tablespoon olive oil
- 2 cups Sharp Cheddar cheese, shredded
Optional Toppings
- Sharp Cheddar cheese, shredded
- Parsley, chopped
Instructions
- Set the Instant Pot to Saute and once it is hot add oil, butter, mushrooms, celery, and onion. Cook until the onion starts to become translucent.
- Stir in broth, salt, pepper, and garlic powder.
- Add the heavy cream and turn off of Saute
- Add in the egg noodles, but do not stir.
- Add in the tuna and spread it evenly over the noodles continuing not to stir.
- Place lid on and set to Manual for 3 minutes on High Pressure. Keep in mind the pot itself will take a few minutes to come to pressure.
- Once the cooking time has passed release the knob to the Venting position to release the steam. If the mixture begins to come out of the steam vent, close it and instead slowly release the pressure in small bursts.
- Remove pot from the pressure cooker and set on a heat-safe surface to allow it to cool.
- Add in the peas and give it a gentle stir.
- While continuing to stir slowly add in the cheese, the casserole will begin to thicken and will continue to as it cools.
Notes
- Transfer cooked casserole to a baking dish.
- Add a mixture of about ½ cup of panko, 1 tablespoon butter, and ½ cup parmesan cheese.
- Then broil for just a few minutes until the topping is golden brown!!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I wanted the crunchy top so I put the topping on and used air fryer from my instant pot to broil for about 3 minutes. Wonderful recipe. I think next time I might add a little sour cream and less cheddar. Personal taste. Love this
I’ve tried different tuna noodle casserole recipes over the years, but have never found a “keeper”. Well, now I have! The whole family loves this recipe. The fact that it’s so easy and quick to do in the instant pot makes it even better. Thank you so much for sharing.
Very impressive recipe for the instant pot. Will make again!