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    Instant Pot Tuna Noodle Casserole

    Instant Pot 30-Minute Meals March 1, 2023 | By Kristen Chidsey | 28 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    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.  This is one of the easiest one-pot Instant Pot recipes you will ever make, yet the results are perfection and this Tuna Noodle Casserole comes together in under 30 minutes.

    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.

    Spoon coming out of Instant Pot with noodles, tuna, and peas.


    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

    Ingredients for tuna noodle casserole labeled on counter.
    • 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.
    Side by side instant pot showing broth with tuna and then after adding noodles.
    • 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.
    Side by side instant pot with cooked noodles and then after adding sour cream, peas, and parmesan.
    • 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.
    Instant Pot with tuna noodle casserole prepared inside.

    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.

    Spoonful of tuna noodle casserole coming out of the Instant Pot.

    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.
    4.96 from 21 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 5 minutes minutes
    Pressure Build-Up and Release: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 6
    Calories: 475kcal
    Author: Kristen Chidsey

    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
    Prevents your screen from going dark while preparing the recipe.

    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

    • Electric Pressure Cooker (6 or 8 quart)

    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
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
    « Instant Pot Sweet Potatoes
    Perfect Instant Pot Chicken Thighs »

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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    1. Kathy

      August 15, 2023 at 4:26 pm

      5 stars
      I have made this recipe several times and I always get rave reviews.

      Thank you Kristen, for sharing you wonderful recipes.

      Reply
      • Kristen Chidsey

        August 16, 2023 at 6:40 am

        You are so very welcome, Kathy! Thank you for taking the time to share a review 🙂

        Reply
    2. Tonya R.

      August 02, 2023 at 12:33 pm

      5 stars
      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.

      Reply
      • Kristen Chidsey

        August 03, 2023 at 8:26 am

        Thank you for sharing your modifications! I will have to test that out myself!

        Reply
    3. Rhonda

      July 05, 2023 at 3:26 pm

      5 stars
      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.

      Reply
    4. Annette Kreamer

      July 03, 2023 at 12:34 pm

      5 stars
      I want your recipe please that look so Good .

      Reply
      • Kristen Chidsey

        July 03, 2023 at 3:35 pm

        Hey there! The recipe is in the recipe card. You can hit jump to recipe at the top of the post.

        Reply
    « Older Comments

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    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.  This is one of the easiest one-pot Instant Pot recipes you will ever make, yet the results are perfection and this Tuna Noodle Casserole comes together in under 30 minutes.

    Meet a Mind "Full" Mom

    A Picture of A Mind"Full"Mom

    Hi! I'm Kristen. I want to welcome you into my kitchen and my REAL, imperfect life. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Read more

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    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.  This is one of the easiest one-pot Instant Pot recipes you will ever make, yet the results are perfection and this Tuna Noodle Casserole comes together in under 30 minutes.

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