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Instant Pot Tuna Casserole is a one-pot dinner classic! Just drop ingredients in and pressure cook this delicious, comfort meal in under 30 minutes.
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Instant Pot dinner to the rescue
Instant Pot tuna noodle casserole is an absolute rescue dinner for busy weeknights. The toss-and-go pressure cooking method is the easiest way to enjoy the flavor and comfort of a casserole entree in under 30 minutes. It's creamy and dreamy – and, as always, no canned soup is needed.
Instant Pot beginners especially love that there is no pre-cooking ingredients, which simplifies dinner even further. So many of my first-time users have deemed this the recipe that made them fall in love with their pressure cooker because it's straightforward and family-loved. Even kids love this dish, which is quite a compliment.
Why you'll love this recipe
- You won't heat up your kitchen when using a pressure cooker.
- There's no canned soup used in this recipe.
- Everything cooks in one pot, which means there's only one pot to clean.
- Dinner is on the table in under 30 minutes.
- So simple, even non-cooks and IP beginners win dinner!
- The recipe is toss-and go, so it's mostly hands-off.
- It's delicious, creamy, comforting, and family-loved!
Ingredient notes
Ingredient amounts are listed in the printable recipe card below.
- egg noodles - Use plain or whole wheat egg noodles. The cooking time is the same.
- canned tuna - Oil-packed or water-packed tuna are equally delicious for this recipe.
- frozen peas - These are convenient, colorful, and hold up well in the Instant Pot. Of course, fresh or canned peas can be used.
- carrots - These add nutrients, color, texture, and flavor.
- mushrooms - These are an essential ingredient needed for
- chicken broth - Or preferred broth.
- dried onion - These are also called dehydrated onions or minced onions and are more convenient than slicing onions.
- milk - Use any dairy milk or even non-dairy liquid such as nut milk.
- cheddar cheese - Use white cheddar, yellow cheddar, or both.
- Parmesan cheese - Grated or shredded
How to make this recipe
Instant Pot tuna casserole makes dinner a breeze in one pot! Enjoy these step-by-step photos, or skip down to the printable recipe below.
Step 1. Place uncooked egg noodles in the Instant Pot. Place tuna, peas, carrots, mushrooms, and onion on top of the noodles. Do not stir the ingredients.
Step 2. Add chicken broth to the cooker. Press ingredients down to submerge noodles in the broth. Close the lid, turn pressure valve to the 'Sealing' position, and pressure cook for 1 minute followed by a 10-minute natural pressure release.
Step 3. Carefully turn the pressure valve to the 'Venting' position to release any remaining steam. Open the lid. Heads up, it's a little unsightly at this point. Add milk and cheeses. Stir to incorporate. Cover and rest as needed to melt the cheese.
Step 4. Serve and devour!
Recipe tips
- tested and trusted - This pressure cooker recipe is community-tested and trusted exactly as it is written.
- doubling the recipe - You are welcome to double this recipe in the 6 quart Instant Pot, or larger, with no changes to the instructions. However, the total time will take slightly longer.
- freezing instructions - To freeze, allow to cool completely and place in freezer-safe containers for up to 90 days. To thaw, refrigerate overnight OR use microwave defrost settings.
- reheating - I recommend using a medium heat setting on your stove or microwave in 1 to 2 minute increments, stirring as needed.
- ingredient swaps - Visit the recipe variations section for recommendations.
Recipe variations
- Swap egg noodles with a thin semolina pasta, such as pasta shells. If using a thicker pasta, add 1 (one) extra minute of pressure cook time to the recipe instructions.
- Many readers have reported great success with substituting gluten free pasta. Please experiment at your own discretion.
- Substitute frozen carrots for fresh carrots. I recommend adding them after the pressure cook cycle to maintain their texture.
- Use canned salmon or chicken in place of canned tuna.
- Any broth will work for this entree, including turkey stock.
- Substitute any dairy liquid in place of milk.
- Use any shredded cheese in place of cheddar cheese.
- Serve with optional French fried onions, potato chips, or toasted Panko breadcrumbs for a crispy topping.
Instant Pot pasta recipes we love
- Taco Pasta Recipe
- Instant Pot Chicken Alfredo
- Instant Pot Macaroni and Cheese
- Instant Pot Spaghetti
- Ham and Pea Pasta
📖 Recipe
Instant Pot Tuna Casserole Recipe
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Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 6 ounces Uncooked Egg Noodles, (about 3 cups)
- 1 (5-ounce can) Tuna, drained
- 1 cup Frozen Peas, thawed
- 1 medium Carrot, diced (about 1 cup)
- 4 ounces Mushrooms, sliced (about 1 cup)
- 2 cups Chicken Broth
- 2 tablespoons Dried Minced Onion, or ¼ cup diced raw onion
- ¼ teaspoon Salt
- ⅛ teaspoon Black Pepper
- 2 tablespoons Milk, or heavy cream
- 4 ounces Cheddar Cheese, shredded (about 1 cup)
- ½ cup Parmesan Cheese, shredded or grated
Optional toppings
- Lemon (zest and juice)
- Potato Chips, French Fried Onions, or Toasted Panko
Instructions
- Place EGG NOODLES in the Instant Pot.
- Place remaining ingredients on top of the egg noodles (TUNA, PEAS, CARROTS, MUSHROOMS, ONION, SALT, and PEPPER).
- Pour in CHICKEN BROTH. Do not stir the ingredients, but DO press ingredients down to submerge the noodles.
- Secure the Instant Pot lid, close the valve seal, and cook on manual HIGH pressure for 1 minute (yes, only one minute), followed by a 10-minute natural pressure release (NPR).Please do not deter from this instruction set if you want perfectly cooked noodles.
- After the 10-minute NPR, carefully turn the pressure valve to release any remaining steam. Carefully open the lid. (It won't look very pretty at first.)NOTE: You'll see a small amount of excess liquid, which is natural and helps incorporate the cheese. It will also be absorbed by the noodles within minutes.
- Add MILK, CHEDDAR CHEESE, and PARMESAN CHEESE. Gently stir to incorporate. Cover and rest as needed to melt the cheese.
- Serve warm with optional toppings.
- To store, allow tuna noodle casserole to cool completely and refrigerate in an airtight container up to 5 days or up to 90 days in the freezer.
Recipe Notes
- tested and trusted - This pressure cooker recipe is community-tested and trusted exactly as it is written.
- doubling the recipe - This recipe can be doubled in the 6 quart Instant Pot with no changes to the recipe instructions. However, the total time will take slightly longer.
- freezing instructions - To freeze, allow to cool completely and place in freezer-safe containers for up to 90 days. To thaw, refrigerate overnight OR use microwave defrost settings.
- reheating - I recommend using a medium heat setting on your stove or microwave in 1 to 2 minute increments until the entree is warmed through, stirring as needed.
- ingredient swaps - Visit the recipe variations section for recommendations.
Equipment
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Linda C says
Wow! I'm not crazy about tuna casserole but this was really good! Very flavorful and filling.It is going to get placed in my dinner rotation!
Traci says
Yay!! I'm so glad this version grew on you. It's just too easy in the Instant Pot and we make it regularly too. Thanks for this feedback and enjoy!! xoxo
Diner says
Quick, simple, delicious
Traci says
Yay! Thanks for trying my recipe and I'm glad you enjoyed it! Appreciate you taking the time to leave this feedback too. Thank you! xoxo
Cherie says
Noodles are perfectly done using this method. In future, to tweak it to my taste, I might sauté mushrooms and onion first, also I didn’t have potato chips so I used the French fried onions and I needed to add a bit more salt and pepper. A dash of red pepper flakes could have a nice addition, I like a little spice in almost everything.
Traci says
Yay! I'm glad you're appreciating the noodles. Sauteing veggies is always welcome if you have the time, but the no pre-cooking approach usually wins for me with this recipe LOL. The red pepper flakes are a tasty way to add some heat too. Thanks for taking the time to leave a comment. Enjoy!
Cherie says
Quick and easy, tastes better than what mom used to make.
Traci says
Yayyy!! I'm so glad you found your way to it. Thanks for the feedback and please enjoy! xoxoxo
Susan says
This recipe is on repeat at our house. Followed recipe exactly except for using quinoa pasta.
Traci says
Perfect! So glad you went for it and are enjoying it. Thanks for the feedback. Cheers!
dena isbell says
Recipe calls for 12 oz noodles or half a package. I actually weighed my pasta rather than use cup measure.
I added all other ingredients as listed and in order. After the 1 min. cook time, and the natural release, the mixture was dry and pasta pasty. I added more milk but still didn't get that creamy texture I was hoping for. I ended up throwing the batch away because my family would not eat the leftovers.
Traci says
Hi Dena, the noodle measurement isn't either/or, it's 1/2 of a 12-ounce package. It sounds like you used a whole 12-ounces? If so, that would explain your results. Also, I offer the cup measure option as a courtesy to the cook when the ounces are unknown. Let me know if I can help clarify anything else for you. Thanks!
Judy says
Oh, my gosh!! This us the most delicious tuna casserole we have ever tried, just bursting with flavor! It is our new go-to recipe!
Traci says
Yay!! I'm so glad you're enjoying it. We really love this recipe too for a hassle-free dinner. Thanks for sharing your experience!
Collette says
Omg this is sooo good. Added extra tuna but did not change anything, very delicious. So easy. Thank You!
Traci says
You're so welcome and yay!! I'm so glad you found your way to my recipe and went for it 🙂 Thanks for sharing your experience! Enjoy!
Sharon says
I’ve made this several times now. I’m not a fan of tuna noodle at all but this recipe has converted me. I love that there’s no cream soup. I put even less cheese than the recipe specifies and it still turns out great.
Traci says
Yay! I'm so glad you went for it, especially given that it typically isn't your thing. I'm impressed - and honored to have inspired it 🙂 Thank you so much for sharing your experience. Enjoy!!
DeeAnn says
Five stars for flavor!!! I made the recipe as it stated. I did wait the 10 minutes for natural pressure release. The egg noodles were done but I had broth in the pot. My husband and I enjoyed our tuna noodle soup? Maybe I will pressurize for 2 minutes next time. First time ever using my Instapot. We will make this again.
Traci says
Hi DeeAnn, yes there should be some broth in the pot because it helps the cheese along to make it saucy. But if you have soupy results, something else went wrong for you there (which is not uncommon for a first time use). Let me know if you'd like me to help you figure out what went wrong. Thanks!
Bryan says
Amazing recipe! I'm eating it right now and it's sooo good! The only thing I did different was I added a second can of tuna. That may make it too strong of a tuna flavor for some people, but I love it! I will definitely be making this again!
Traci says
Yayyy! I'm so glad you went for it and that you found your sweet spot with the extra tuna 🙂 Thanks so much for taking the time to leave feedback. Much appreciated!
Holly says
This was great few tweaks only because I love cheese and garlic lol. I added 2 cans tuna, carrots, peas, mushrooms, onions, minced garlic, cheddar cheese and parmesan. Topped it with fried onions and bacon in air fryer few minutes! Delicious 💖💖
Traci says
Awesome! Sounds like you made it your own 🙂 Glad you enjoyed and thanks for taking the time to leave feedback! Much appreciated!
Teresa says
This recipe is a keeper! So very tasty and so very easy to make. You must try it. Thank you!!
The Kitchen Girl says
Aww thank you so much! I appreciate the feedback and really glad you're enjoying one of our favorite weeknight dinners 🙂 Yay!
Lindsay says
Made this tonight and it’s delicious! Any chance I can freeze the leftovers? I know it’s dicey since the noodles are cooked already but I’m the only one eating it. Thank you!
The Kitchen Girl says
I'm so glad you're enjoying it 🙂 Yes, you can freeze anything in my book, especially if it's in a freezer-safe container. Thanks for the review! Enjoy!
Jeff says
Wow! Another dinner saved by Instant Pot tuna casserole! We were starving at 7pm the other night and needed a quick dinner and we didn't want to "think" while making dinner - just load the pot and wait. Tuna noodle saved the day - again! We doubled it with no changes to the recipe and it was perfection! Thanks KG!
Rebecca says
Can I double this recipe?
The Kitchen Girl says
Hiya! You sure can ... as long as your Instant Pot is 6 quart or larger. Let me know if I can answer any more questions for you. Enjoy!
Lisa says
Okay my IP friends. Made this Monday evening for the second time. Just as fabulous as the first! Do yourself a favor and make this!
The Kitchen Girl says
Awwww nice! I'm so glad you love IP Tuna Casserole as much as we do 🙂 Thanks so much for taking the time to leave feedback. Cheers!
Rikki says
Question- is it possible to double this recipe with the same turn out?
The Kitchen Girl says
Yes, but I would cut the 10 minute natural release down to 5 minutes so the noodles don't overcook 🙂 Lmk if you have other questions. Enjoy!!
Linda Vazquez says
Hi I already cooked my pasta before I got the idea to try in my Insta pot is there an adjustment to be made the noodles are already cooked for cooking time or ingredients?
The Kitchen Girl says
Hi Linda, yes, since the noodles are already cooked, it changes the whole recipe because the pasta cooking liquid, pressure cooking, and timing work together. Since your noodles are cooked, it voids the instructions. At this point, the vegetables could be sauteed and the remaining ingredients added (tuna, milk, seasoning, cooked noodles, some splashes of broth, and cheese folded in), then served. Hope this makes sense 🙂
Margaret says
As delicious as this sounds, and it does… a 1 cup serving is NOT a realistic supper serving. The cholesterol, fats and sodium in 1 cup, let alone 2 cups, makes this something I could never justify trying. Too bad…
The Kitchen Girl says
Hiya Margaret, I appreciate the compliment. Please know that I use 1-cup servings to help readers easily visualize the amounts. If I merely said 8 servings, you would have no point of reference for recipe yield or serving amount. Also, I always encourage readers to use their favorite nutrition calculator for accuracy. Let me know if you have any questions. Thanks!
Colleen says
Or Margaret you could just not make it and scroll on by..
Katherine says
Comfort food at its best! I have made this recipe twice now. I’m not a big milk fan so I used yogurt once and sour cream this last time. Delicious and easy to make with the Instapot.