Tuna noodle casserole, made in the Instant Pot! A perfect way to make dinner turn out perfectly every time! So creamy, cheesy, and downright delicious don't be surprised if you lick the plate clean.
We love to eat tuna noodle casserole around here, so it only made sense that I upgrade our tuna noodle recipe for the Instant Pot. I may have become addicted to making different Instant Pot meals and side dishes lately.
I have to say that after trying it this way, I may never go back to the old way again. It's so creamy, cheesy, fabulous, and easy. All my favorite things in a good comfort dish! Instant Pot tuna noodle casserole is life-changing.
For more tuna casseroles, make sure to check out my Mac and Cheese Tuna Casserole and Cheesy Tuna Noodle Casserole. They're Easy Comfort Food Casseroles you'll want to add to the menu.
Why This Recipe Works
- It's easy to make. With everything cooked and prepped in the Instant Pot, we can keep the dishes minimal. The steps are also pretty easy to make too.
- It's pretty quick. From start to finish this recipe comes together pretty quickly, making it great for a faster meal on a busy night.
- It's frugal. From the egg noodles to the broth and canned tuna, this recipe is pretty affordable. At around $10 to make, you can get several servings and maybe even lunch the next day!
🥘 Ingredients
Olive oil- You will need some olive oil to saute the ingredients in.
Butter- This will give us a nice rich flavor.
Onion- For added depth of flavor and some natural sweetness, use an onion. I usually prefer white or yellow onions.
Chicken broth- You'll need some chicken broth to hydrate the recipe and give it a nice flavor. Water and chicken bullion could be used in a pinch. This also helps to give the Instant Pot the necessary liquid needed to operate properly.
Salt- For a natural flavor enhancement.
Seasonings- You will want to use some black pepper, garlic powder, and onion powder. This will give us a great flavor with basic seasonings.
Half and Half or milk- This will hydrate the recipe and create a creamy consistency.
Egg Noodles- We love to use egg noodles in our tuna casseroles. They cook quickly, and they're cheap and filling.
Tuna- Use your favorite brand of canned tuna (in water).
Cream of mushroom- Adding in cream of mushroom soup gives us a great base and adds a lot of flavors too.
Frozen peas- You'll need some frozen peas as they will hold up much better than canned peas. You could add canned peas (drained) at the very end if you don't have frozen peas on hand.
Cheese- For a great depth of flavor, we use a combination of cheddar cheese and parmesan cheese.
Ritz Crackers- For the topping, adding some crushed Ritz crackers will give us a buttery crunch and a little salty goodness. It's a great addition to many of our casseroles!
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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🔪 Instructions
Check out how to make Instant Pot tuna casserole with these simple step-by-step instructions:
Set the Instant Pot to Saute (10 minutes) and add in the olive oil, butter, and diced onions. Cook until the onions are somewhat clear.
Add in the broth and seasonings. Stir to combine.
Stir in the half and half.
Add the egg noodles and DO NOT STIR. Smoosh them down a bit to try and get them wet, but you won't get all of the noodles submerged.
Layer the drained tuna meat over the top, then spread the cream of mushroom soup over the top of that.
Close the lid and seal it. Set it to High Pressure for 1 minute with a 10-minute Natural Pressure Release.
Release the remaining pressure and open the lid. Stir in the peas and cheese. Put the lid back on and wait 1 or 2 minutes for the cheese to melt and the peas to warm up.
Serve or place in a casserole dish. Top with Ritz crumbs and broil on high for 1 minute in the oven.
Serve warm.
🍴 Recipe Tips
The most important thing to remember about making this creamy tuna casserole in the Instant Pot is to NOT stir unless directed. Layering the ingredients like this is what gives the best results.
Dairy items can often have bad results in the Instant Pot, but this method of layering is what keeps things from turning sour.
The good news is that it's really easy and that not stirring just means even less work for you!
I recommend taking the additional step of broiling it in the oven with the Rit topping though. It's sooooo good that way!
💭 FAQs
You can place this tuna casserole (after it's cooled) in a freezer-friendly container for up to 3 months. Just thaw overnight in the fridge before reheating in the oven.
Absolutely! Just make sure to drain them first. Sti them in at the same point as you would the frozen peas and you'll be fine.
Leftover tuna noodles can be stored in an airtight container in the fridge for 3-5 days. For best results eat it sooner rather than later or freeze leftovers if you know you won't be getting to them soon.
More great Instant Pot recipes to try
- Instant Pot Apple Pie Filling
- Instant Pot Ham and Bean Soup
- Instant Pot Ground Beef
- Instant Pot Tater Tot Casserole
📖 Recipe
Instant Pot Tuna Noodle
Ingredients
- 1 Tablespoon Olive oil ($0.13)
- 3 Tablespoons Butter ($0.27)
- 1 small Onion, diced ($0.70)
- 3 cups Chicken broth ($0.99)
- ½ teaspoon Salt ($0.05)
- ¼ teaspoon Black pepper ($0.02)
- 1 teaspoon Garlic powder ($0.10)
- ½ teaspoon Onion powder ($0.05)
- 1 cup Half and half (or milk) ($0.50)
- 1 bag egg noodles ($0.99)
- 2 cans Tuna, drained ($1.56)
- 2 cans (10.5oz) Cream of mushroom soup ($1.00)
- 2 cups Frozen peas ($1.00)
- 2 cups Cheddar cheese, shredded ($1.98)
- ½ cup Parmesan cheese, shredded ($0.50)
- ½ sleeve Ritz crackers, crushed ($0.30)
Instructions
- Set your Instant Pot to Saute and set the timer for 10 minutes.
- Heat the olive oil, butter, and onions. Cook for about 5 minutes until onions are translucent.
- Add in the broth and the seasonings. Stir to combine.
- Add in the half and half, mix again.
- Add the egg noodles, and do not stir. Smoosh them down slightly with the back of a spoon to try and get as much submerged as possible. You will not be able to cover all of the noodles, and that is okay.
- Lay your drained tuna over the top of the egg noodles. Do not stir.
- On top of the tuna, spread out the cans of cream of mushroom. Do not stir.
- Close the lid and seal it shut. Set it to High Pressure for 1 minute. Do a 10 minute Natural Pressure Release before releasing the remaining pressure.
- After releasing the pressure, stir in the frozen peas and cheese. Close the lid again and let it rest for 2 minutes to melt the cheese and warm the peas.
- Stir again and serve or place into a casserole dish and cover with Ritz cracker crumbs. Broil for 1 minute on high.
- Serve warm.
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