Instant Pot Tuna Casserole Recipe
Instant Pot tuna casserole is a creamy, delicious, 30-minute comfort meal. Just drop ingredients in and let the pressure cooker do the work in one pot!
Servings: 6 1-cup servings
Calories: 152kcal
Equipment
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 Onion Flakes or ¼ cup diced raw onion
- ¼ teaspoon Sea 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.
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.
Nutrition
Serving: 1cup | Calories: 152kcal | Carbohydrates: 8g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 656mg | Potassium: 224mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2148IU | Vitamin C: 12mg | Calcium: 256mg | Iron: 1mg