Name: Instant Pot Tuna Casserole
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 6 oz Egg Noodles (same as 3 cups); 1 5oz can Tuna (drained); 1 cup Frozen Peas (or canned or fresh); 1 large Carrot (diced); 5 whole Mushrooms (4 oz chopped); 2 cups Chicken Broth; 2 Tbsp Dried Onion Flakes (or 1/4 cup diced raw onion); 1/4 tsp Kosher Salt; 1/8 tsp Black Pepper; 2 Tbsp Milk; 1 cup Cheddar Cheese (shredded); 1/2 cup Parmesan Cheese; optional Lemon

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Instant Pot Tuna Casserole is a 30-minute, hands-free version of classic tuna casserole. This easy dinner recipe is made with egg noodles, tuna, peas, carrots, and mushrooms in a simple, delectable cheesy sauce. Check out my Skillet Tuna Casserole for the stove version.

tuna casserole on white plate with silver fork on gray and white linen

Instant Pot tuna casserole has become my favorite omg-I-didn’t-plan-dinner recipe (Chicken Alfredo is a close second). This creamy, dreamy tuna noodle casserole is the easiest way to get a veggie-loaded dinner on the table with very little effort. It’s another one of my budget-friendly dinner recipes where pantry staples really go the distance.

Instant Pot tuna casserole ingredient list

* Get the full recipe below

egg noodles
canned tuna
peas (fresh, frozen, or canned)
carrots (fresh or frozen)
mushrooms
chicken broth
dried onion (or diced raw onion)
salt and pepper
milk
cheddar cheese
parmesan cheese
lemon (optional)

Tuna casserole ingredients in jars and bowls displayed on stainless baking sheet laying on linen on blue table surface

Summary of how to make Instant Pot tuna casserole

* Get the full recipe below

Step 1: Chop carrots and mushrooms (or use pre-cut veggies).

Step 2: Place ingredients in the Instant Pot and press them down to submerge the pasta in the liquid. (I use a potato masher for this)

Step 3: Close the lid, seal the pressure valve, and start the cooker.

Step 4: Let it cook and go make a quick and easy salad.

Step 5: Turn the valve, open the lid, stir in milk and cheese, and devour!

Ok that’s the super duper simplified version, but those are the actual steps to get this dinner in the pressure cooker and on the table. So yeah, an Instant Pot beginner will literally rock this recipe!

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How is Instant Pot tuna casserole different from old fashioned tuna casserole?

pressure-cooked = no need to heat an oven
one-pot meal = less dirty dishes 🙌🏼
the pasta cooks right inside the pot with the other ingredients
on the table in 30 minutes
perfect for people who hate to cook or don’t know how to cook
hands-free cooking = get stuff done while dinner is being made
no canned soup used = real food with less salt and more flavor
perfect for people who literally forget to plan dinner 🙋🏻‍♀️

You’ll be glad to know that the flavor, texture, and tuna casserole dreaminess is all there with Instant Pot Tuna Casserole. It’s almost hard to believe that a one-pot pressure cooker meal can be this good!

Grab my easy Instant Pot recipes

Can I freeze tuna casserole?

Absolutely! That is, if there’s any left over 😉 Like any casserole, this tuna noodle casserole can be frozen up to 90 days portioned into freezer-safe containers or freezer-safe plastic zip top bags.

To thaw frozen tuna casserole, place casserole portion(s) in the refrigerator overnight or use the defrost function on a microwave following manufacturers instructions.

Best noodles for tuna casserole

Egg noodles are the most common pasta for old fashioned tuna casserole. Compared to conventional pasta noodles, egg noodles actually cook a little quicker. But fee free to use regular pasta in place of egg noodles by adding an extra +1 minute of pressure cook time to the recipe (for a total of +2 minutes on high pressure).

If using a gluten free pasta, keep the original pressure cooking time of +1 minute, especially if your pasta is made from beans or legumes, which tend to be more delicate and cook more quickly.

tuna casserole on white plate with silver fork on gray and white linen on blue table surface

Grab my easy Instant Pot recipes

How to add crispy toppings to Instant Pot tuna casserole

Want that crispy topping like an old fashioned tuna casserole? Use breadcrumbs (lightly coated in olive oil or melted butter), or French fried onions, or potato chips, and either of these 2 methods:

Method 1: Turn the oven broiler to HIGH; transfer the tuna casserole into a baking dish or individual serving dish sprinkled with your choice of topping. Place casserole 6-10″ under the broiler until golden brown (about 2 minutes).

Method 2: If you have the Instant Pot air fryer lid, you can sprinkle your toppings over the casserole in the cooker and follow the manufacturers instructions to toast them to your liking.

Ingredient substitutions for tuna casserole

Heavy cream or half and half in place of milk for a creamier texture and richer flavor (but beware the fat calories)
Frozen mixed vegetables in place of fresh vegetables (thawed and mixed in after the pressure cook cycle)
Canned chicken or salmon in place of canned tuna
Your favorite cheese in place of the cheddar and parmesan
Regular pasta in place of egg noodles and add 1 minute to the pressure cook time (for a total of 2 minutes)
Vegetable broth in place of chicken broth
Fresh onion in place of dried onion flakes
Gluten-free pasta in place of egg noodles

Recommended Tools

chef’s knife
cutting board
Instant Pot
stirring utensil
can opener
air-tight storage containers (to store leftovers)

More Instant Pot Dinner Recipes

Grab these Easy Dinner Recipes!

Instant Pot Tuna Casserole

Instant Pot Tuna Casserole is a 30-minute, hands-free version of classic tuna casserole. This easy dinner recipe is made with egg noodles, tuna, peas, carrots, and mushrooms in a simple, delectable cheesy sauce.

5 from 13 votes

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 1-cup servings

Author: Traci – TheKitchenGirl.com

Ingredients

6 oz Egg Noodles same as 3 cups
1 5oz can Tuna drained
1 cup Frozen Peas or canned or fresh
1 large Carrot diced
5 whole Mushrooms 4 oz chopped
2 cups Chicken Broth
2 Tbsp Dried Onion Flakes or 1/4 cup diced raw onion
1/4 tsp Kosher Salt
1/8 tsp Black Pepper
2 Tbsp Milk
1 cup Cheddar Cheese shredded
1/2 cup Parmesan Cheese
optional Lemon

RECIPE VIDEO

Instructions

Add EGG NOODLES to the Instant Pot. Then cover the noodles with TUNA, PEAS, CARROTS, MUSHROOMS, ONION, SALT, and PEPPER. Pour in CHICKEN BROTH.
Do not stir the ingredients. Instead, press down to submerge the noodles in the broth. (I like to use a potato masher for this).
Secure the Instant Pot lid, close the valve seal, and cook on manual HIGH pressure for +1 minute (yes, that’s one minute), followed by a 10 minute natural pressure release (NPR). DO NOT SKIP THIS 10-MIN REST PERIOD.
Carefully turn the pressure valve to fully depressurize the pot and open the lid.
Add MILK, CHEDDAR CHEESE, and PARMESAN CHEESE and stir to combine. (feel free to add more cheese if you want it cheesier).
Serve warm with (optional) grated LEMON ZEST and a squeeze of LEMON JUICE.

Tried this recipe? I’d love your review!Visit the comments below and tell me how it went.

RECIPE NOTES

Tuna Casserole Ingredient Substitutions

Heavy cream or half and half in place of milk for a creamier texture and richer flavor (but beware the fat calories)

Frozen mixed vegetables in place of fresh vegetables (thawed and mixed in after the pressure cook cycle)

Canned chicken or salmon in place of canned tuna

Your favorite cheese in place of the cheddar and parmesan

Regular pasta in place of egg noodles and add 1 minute to the pressure cook time (for a total of +2 minutes)

Vegetable broth in place of chicken broth

Fresh onion in place of dried onion flakes

Gluten-free pasta in place of egg noodles

TOOLS NEEDED

Instant Pot

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The Kitchen Girl

Recipe author and food photographer at The Kitchen Girl

I'm on a mission to help you eat healthy AND save money through simple, everyday recipes, product reviews, and budget-friendly kitchen tips.