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.
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 recipe is incredibly simple to make, 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
- 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
- 16 ounces egg noodles
- 1 cup sour cream
- ⅓ cup grated parmesan cheese
- 1 cup frozen peas
- 2-4 tablespoons milk or cream
- 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.
I tried this recipe and it turned out pretty good. I used canned peas because that is what I had on hand, and I only had 12 oz. noodles so I cut the broth back to 3-3 1/2 cups. It worked great, and the noodles were done. But we felt it needed a little something more for a little pizzazz. We tried putting some cheddar cheese on top and that helped. I think next time I would try some green pepper. I really do like that fact that you make this without using the canned soup which is full of "stuff." Thanks Kristen. I appreciate you so much.
You are welcome, Debbie! I am glad to hear you enjoyed it overall. Canned peas can affect the overall flavor, as they have a tinny taste. In the future, you can start by sauteeing a small onion with celery and bell pepper for more flavor or add in 1 tablespoon of my homemade Dried Onion Soup Mix 🙂
I use your recipes all of the time! Thank you so much for all you do! My husband LOVED the tuna noodle casserole (I don’t eat it myself) and I loved how easy it was to make!
I love hearing this! Thank you so much for taking the time to comment too!
Even the picky loves this tuna noodle casserole! The sauce was so creamy and incredibly delicious. We'll surely have this on repeat!
Love hearing your family loves this Tuna Casserole! Thanks for sharing.
I was a little nervous because I haven't used my IP in a while and this came out perfect! All of my kids loved it and even asked for seconds!
So happy to hear you all enjoyed the Tuna Casserole, Teresa!
Thanks for the recipe! It turned out perfectly and was a big hit with my family!
Wonderful! Love hearing your family enjoyed this, Olivia!
Loved this recipe except for too many onions for my family. Next time, I would definitely cut the onions to about 1/4 of what is in the recipe. Plus, I would chop them very fine. I also needed to chop the celery smaller.
Hi June! I am happy to hear you enjoyed it overall. I am confused why you would say you would cut the onions and celery finer, this recipe has onion powder and celery seed, no actual onions or celery seed. Were these additions you made yourself?
This looks like a wonderful recipe, but I don't have an insta pot. Any suggestions on how you would adapt the recipe for a crockpot?
Hi Lena! I would have to do a lot of experimenting to adjust this recipe for a crockpot. Here is a recipe I found that does not use any condensed soups.