Creamy, cheesy and always comforting, this Instant Pot Tuna Noodle Casserole is so easy you’ll never bake it again. And bonus – this recipe is made from scratch!
Love your Instant Pot as much as I do? Then you will also love this Instant Pot Barbacoa Beef that is a reader favorite, this Pressure Cooker Honey Garlic Chicken that is one of my favorites, or these Instant Pot Ribs that are so insanely tender.
Instant Pot Tuna Noodle Casserole
Tuna Noodle Casserole seems to be on everyone’s short list of meals they’ve had as a child.
Now, I will fully admit that I have a terrible memory, but I don’t ever remember having tuna noodle casserole as a kid. But don’t worry – I’ve made up for that in my later years. Because I have learned just how good it can be.
And this version is even better because it’s so easy – made in the Instant Pot!
There are a few reasons why I really love this recipe. First of all, it is a one pot meals, which makes clean up a breeze. And second, it is so creamy, and I think a lot of that comes from the noodles cooking in the sauce.
I think it’s time to make this a classic in your house now!
Ingredients You’ll Need
Here is what you will need for this recipe:
- Butter – I always use unsalted. If you use salted butter, you’ll want to use less salt.
- Mushrooms – you could use canned mushrooms if you are in a pinch, but I personally don’t care for them so I’d just stick with fresh.
- Onion – I usually use a yellow onion, but you could use white if that is what you have on hand.
- Bell Pepper – I like to use a red or orange for this recipe because they are just a little bit sweeter than the green peppers. But you could use green as well.
- Salt and Pepper
- Garlic – I will sometimes even use more than 2 cloves because I love garlic.
- Flour – you’ll need this to thicken your sauce since we aren’t using any canned soups.
- Chicken Broth – you could sub in vegetable broth if desired.
- Half and Half – I have not tried this with milk instead of half and half, so I’m not sure if it would work or not.
- Egg Noodles – egg noodles are traditional for tuna casserole. You could use a different noodle, but just be cautious because different noodles need different amounts of liquid. So you may need more or less chicken broth.
- Tuna Fish – I personally always use albacore tuna packed in water.
- Lemon Juice – fresh is best!
- Colby-Jack Cheese – You could also use monterey jack or cheddar, if desired.
- Frozen Peas – I just take these out of the freezer when I first start and then add them in at the end. They aren’t 100% thawed, but this seems to work.
- Potato Chips – A classic topping! I just add the crushed chips to the individual servings so that they don’t get soggy sitting on the casserole.
How to Make It
Tuna Noodle Casserole has never been easy!!
- Start by setting your Instant Pot to saute. Add the butter and let it melt, and then add in the mushrooms, onion and bell pepper. Stir these until they are softened, then season with salt and pepper.
- Add in the garlic and cook for another minute.
- Stir in the flour and cook it for a minute or two. Then gradually whisk in the chicken broth, whisking constantly. Bring it to a boil and let it cook for a couple minutes, stirring constantly.
- Pour in the cream and the uncooked noodles and stir to combine.
- Put the lid on the Instant Pot and make sure the vent is closed.
- Select manual on the Instant Pot and set it to cook on high for 3 minutes.
- When the timer is finished, do a quick release and then remove the lid.
- In a small bowl, combine the drained tuna with the lemon juice and the remaining salt and pepper.
- Set the Instant Pot back to saute and stir in the tuna mixture, the cheese and the peas. Stir the mixture and allow it to cook for a few minutes, until thickened and creamy.
- Serve the casserole topped with the crushed potato chips.
What to Serve with Instant Pot Tuna Casserole
There are a lot of things that would go well with this casserole – here are some of my favorite ideas:
Scalloped Corn and Broccoli
Broccoli Salad
Crown Ruby Fruit Salad
Tomato and Herb Salad
Steph’s Summer Salad
More Comfort Food Weeknight Meals
Mini Chicken Pot Pies
Salisbury Steak
Penne Pasta Bake
Easy Chicken Divan Recipe
Turkey Sweet Potato Shepherd’s Pie
Tools I Used
I use this 6-quart Instant Pot.
I love having a good set of liquid measuring cups – these sizes are great!
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Instant Pot Tuna Noodle Casserole
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 50 mins
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Description
Creamy, cheesy and always comforting, this Instant Pot Tuna Noodle Casserole is so easy you’ll never bake it again. And bonus – this recipe is made from scratch!
Ingredients
- 1/4 cup unsalted butter
- 8 oz fresh mushrooms, sliced
- 1 medium onion, chopped
- 1 medium bell pepper, diced
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups reduced-sodium chicken broth
- 2 cups half and half
- 8 oz (4 cups) uncooked egg noodles
- 3 (5 oz each) cans light tuna in water, drained
- 2 tablespoons lemon juice
- 2 cups shredded Colby-Jack cheese
- 2 cups frozen peas, thawed
- 2 cups crushed potato chips
Instructions
Select the sauté setting on a 6-quart Instant Pot or electric pressure cooker. Add the butter. When the butter melts, add the mushrooms, onion, and sweet pepper. Cook, stirring, until the vegetables are tender, about 6-8 minutes. Season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Add the garlic and cook an additional minute.
Stir in the flour and cook for another minute. Gradually whisk in the chicken broth. Bring the mixture to a boil, stirring constantly, until it thickens slightly, about 1-2 minutes. Stir in the cream and the noodles.
Place the top on the Instant Pot and lock the lid. Make sure the vent is closed. Select manual, adjust the pressure to high and set the time to 3 minutes.
When the time is finished, do a quick-release to release any remaining pressure.
Combine the tuna, lemon juice and the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl.
Select the sauté setting on the Instant Pot and stir in the tuna mixture, the cheese, and the peas. Cook for a few minutes, just until heated through.
Serve the tuna casserole topped with the crushed potato chips.
Recipe Notes:
Recipe source: Taste of Home Instant Pot Cookbook
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition
- Calories: 497
- Sugar: 9 g
- Sodium: 1219 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 105 mg
Keywords: tuna noodle casserole, instant pot
Dave says
The final product was good, better than a casserole made with canned soup. The only issue I had was when I came to the pressure cook step after adding the noodles, broth, and half-n-half I got a food burn error on the instant pot before it reached cooking pressure. I added another half cup of broth which seems to have done the trick and I was able to salvage all my work. I would make sure the sauce isn’t too thick before closing up your cooker, after adding the flour mine was almost a paste consistency so maybe add a little less flour. Now I just. have to clean off the burnt noodles from my cooking pot.
★★★★
Karly says
Yum! I think this will be a big hit with the family!