Instant Pot Tuna Noodle Casserole is an easy, dump-and-cook recipe featuring tender egg noodles, peas, and tuna in a homemade creamy sauce.
Just like my recipes for Instant Pot Beef Stroganoff and Instant Pot Chicken and Rice, this recipe for Instant Pot Tuna Noodle Casserole is a favorite family meal made without canned soups, yet comes together almost effortlessly.
You asked for a recipe for Instant Pot Tuna Noodle Casserole and I am delivering a keeper!
It is one of the easiest one-pot Instant Pot recipes you will ever make, yet the results are perfection.
This recipe for Instant Pot Tuna Noodle Casserole is made with egg noodles, tuna, peas, and parmesan that cook together in a perfectly seasoned broth to deliver a creamy, comforting casserole.
why you'll love Instant Pot Tuna Noodle Casserole
- Easy! When I say easy, I mean easy! This is a dump-and-cook recipe that comes together with minutes of work.
- Fast. This one-pot Instant Pot Tuna Noodle Casserole is ready in under 30 minutes, making it the perfect meal to enjoy any night of the week.
- Wholesome Ingredients. There are no canned soups and no seasoning packets, just simple ingredients that deliver the most delicious version of Tuna Noodle Casserole you will ever have!
- Affordable. Even though this recipe is made with better-for-you ingredients, it still features basic staples that are easy to find and relatively inexpensive.
Notes on Ingredients
- Egg Noodles: Use whole wheat or regular egg noodles. You can also use macaroni noodles in place of egg noodles, just follow the modification for the cooking time in the recipe card.
- Tuna Fish: You can use light or Albacore canned or pouched tuna. I personally find that Albacore tuna that is sold in a pouch to have the least fishy, best flavor.
- Chicken Stock: Use low-sodium store-bought or homemade chicken stock, to add flavor to the noodles as they cook.
- Seasonings: This recipe uses onion powder, garlic powder, salt, pepper, and celery seed. The celery seed is optional, but encouraged, as it adds a nice fresh flavor that pairs well with the tuna in this recipe.
- Sour Cream: Use full-fat or reduced-fat sour cream to help give this casserole its creamy consistency. Don't use fat-free sour cream as the texture and taste are not the same.
- Peas: For a bit of fresh flavor and color, I love adding frozen peas to this casserole. Feel free to omit them if your family doesn't care for peas.
- Parmesan: While it is said that cheese and fish don't mix, I find that parmesan and tuna together are an exception. Use grated parmesan to give this Tuna Noodle Casserole a cheesy, irresistible flavor.
- Cream/Milk: If needed add a bit of cream or milk to the tuna noodle casserole after pressure cooking to thin the casserole as needed.
Kristen's Tip
Love mushrooms? Add a 6-ounce can of sliced mushrooms, drained, to this recipe along with the tuna.
How to Make Instant Pot Tuna Noodle Casserole
While this is an incredibly simple recipe, if you are unfamiliar with cooking in an Instant Pot or the functions of your Instant Pot, be sure to start with How to Use an Instant Pot for the best results on this and future recipes.
- Combine the chicken stock, seasonings, and drained tuna together inside the inner pot of your electric pressure cooker.
- Add the egg noodles to the liquid, and gently push the noodles down so they are in an even layer and as submerged into the broth as possible. It is okay if the noodles aren't fully covered with the broth. The moist heat will cook the noodles up perfectly.
- Place the lid on the Instant Pot, seal it, and set it to cook on High Pressure for 5 minutes, using the manual or pressure cook button.
- Once the cooking time has elapsed, allow the pressure to release naturally for EXACTLY 5 minutes. This ensures perfectly cooked noodles!
- After 5 minutes, do a quick release of pressure by carefully and slowly knocking the vent knob from the sealed to the venting position to release pressure. Be sure to stand back from the vent knob to protect yourself from the steam.
- Once the pressure has been fully released, open up the Instant Pot. Add in the sour cream, peas, parmesan, and a tablespoon or so of milk.
- Give everything a stir to incorporate the ingredients together. As you stir everything together, the heat is going to be released, and warm the peas and sour cream through.
- You can add in more milk, a tablespoon at a time as needed just to finish off your tuna noodle casserole and get it to the right creamy consistency.
More One-Pot Instant Pot Pasta Meals
- Instant Pot Taco Pasta
- Instant Pot Creamy Italian Pasta
- Instant Pot Beef Stroganoff
- Instant Pot Fettuccine Alfredo
- Instant Pot Spaghetti
If you tried this recipe for Instant Pot Tuna Casserole, I would love for you to leave a comment and review below.
Instant Pot Tuna Noodle Casserole
This recipe for Instant Pot Tuna Noodle Casserole is an easy, dump-and-cook recipe featuring tender egg noodles, peas, and tuna in a homemade creamy sauce.
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Servings: 6
Calories: 475kcal
Ingredients
- 4 cups low sodium chicken stock
- ½ teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon celery seed
- ¼ teaspoon black pepper
- 10 ounces albacore or light tuna canned or pouched, drained well
- 12 ounces egg noodles
- 1 cup sour cream
- â…“ cup grated parmesan cheese
- 1 cup frozen peas
- 2-4 tablespoons milk or cream
Instructions
- Combine the chicken stock, salt, onion powder, garlic powder, celery seed, pepper, and drained tuna together inside the inner pot of your electric pressure cooker.
- Add the egg noodles to the liquid, and gently push the noodles down so they are in an even layer and as submerged into the broth as possible. It is okay if the noodles aren't fully covered with the broth.
- Place the lid on the Instant Pot, seal the venting knob or lock the lid, and set it to cook on High Pressure for 5 minutes, using the manual or pressure cook button.
- Once the cooking time has elapsed, allow the pressure to release naturally for EXACTLY 5 minutes. After 5 minutes, do a quick release of pressure by carefully and slowly knocking the vent knob from the sealed to the venting position to release pressure.
- Once the pressure has been fully released, open up the Instant Pot. Add in the sour cream, peas, parmesan, and 2 tablespoons of milk or cream. Give everything a stir to incorporate the ingredients together, continuing to stir to allow the peas to fully warm through. If needed, add additional milk, a tablespoon at a time to reach the right creamy consistency.
- Place the lid back on the pressure cooker if your peas aren't fully warmed through and let it be for just a couple of minutes. Then dish out the tuna noodle casserole and serve immediately.
Equipment Needed
Notes
Tuna: I recommend using flaked Albacore tuna sold in a pouch for the best flavor. Canned Albacore would be my second recommendation, but light canned tuna will also work.
Sour Cream: Use full-fat or reduced-fat, not fat-free, as the flavor is not the same.
Celery Seed: The celery seed is optional, but encouraged, as it adds a nice fresh flavor that pairs well with the tuna in this recipe.
Noodles: Whole wheat or regular egg noodles work equally well. You can also opt to use elbow noodles, but I would reduce the cooking time to 3 minutes with a 5-minute natural pressure release.
Mushrooms: Feel free to add a drained 6-ounce can of sliced mushrooms to this recipe along with the tuna.
Storage: Store leftover tuna noodle casserole in an airtight container for up to 3 days in the refrigerator. You may need to add a splash of milk or broth to thin the dish before reheating, as the noodles will absorb liquid as they sit. I don't recommend freezing this recipe.
Nutrition
Calories: 475kcal | Carbohydrates: 63g | Protein: 30g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 102mg | Sodium: 468mg | Potassium: 599mg | Fiber: 4g | Sugar: 3g | Vitamin A: 426IU | Vitamin C: 10mg | Calcium: 159mg | Iron: 3mg
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Kathy
I have made this recipe several times and I always get rave reviews.
Thank you Kristen, for sharing you wonderful recipes.
Kristen Chidsey
You are so very welcome, Kathy! Thank you for taking the time to share a review 🙂
Tonya R.
I have made this twice now. The first time I didn't have celery seed, so I didn't use it. I followed the instructions to the T and my noodles were a little crunchy due to not getting enough in the liquid. The 2nd time I made it I added celery seed plus I reversed the order for putting into instant pot. Started with noodles, then I mixed the tuna and spices together in a bowl. Placed the tuna mixture over the noodles. I then used vegetable broth instead. I poured the broth over top of the tuna and noodles. Making sure everything was coated with liquid. While it was cooking, I then mixed my other ingredients and placed them back into the fridge. Once the casserole was done in the instant pot I then transferred the casserole into a throw away baking pan and mixed my sour cream mixture. Baked it in oven on 375 for 30 minutes to give it a little brown on top. I made a double batch as I was making it for a group of 7. My oldest grandson had 5 helpings. My husband said the 2nd time was way better then the 1st time. Love this recipe. A definite keeper.
Kristen Chidsey
Thank you for sharing your modifications! I will have to test that out myself!
Rhonda
Turned out PERFECT!!! The only changes I made was jumbo shell noodles for egg noodles (I didn't have any egg noodles) and upon serving I added a bit more FRESH cracked black pepper. YUMMY. My plan is to freeze and try to warm up for lunches. Wish me luck.
Annette Kreamer
I want your recipe please that look so Good .
Kristen Chidsey
Hey there! The recipe is in the recipe card. You can hit jump to recipe at the top of the post.