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.
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.
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 chickenorsalmon in place of canned tunaYour favorite cheese in place of the cheddar and parmesanRegular 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 brothFresh onion in place of dried onion flakesGluten-free pasta in place of egg noodles