Instant Pot Tuna Noodle Casserole is going to quickly become a family-favorite recipe! Made without canned soups, this simple recipe for Tuna Noodle Casserole delivers a cozy, creamy, casserole effortlessly.
![Instant Pot Tuna Noodle Casserole Spoon coming out of Instant Pot with noodles, tuna, and peas.](https://amindfullmom.com/wp-content/uploads/2023/02/Tuna-Casserole-IP.jpg)
You asked for a recipe for Instant Pot Tuna Noodle Casserole and I am delivering a keeper!
Just like my recipe for Instant Pot Chicken Gnocchi Soup, this Instant Pot Tuna Casserole is a dump-and-cook Instant Pot recipe that delivers a flavorful meal with ease.
Reasons to Love Instant Pot Tuna Noodle Casserole
- Quick and Easy! When I say easy, I mean easy! Just like my recipes for Instant Pot Chicken Fajitas and Instant Pot Chicken Tacos, there is no need to saute anything in this simple tuna noodle casserole recipe. And it comes together in under 30 minutes, to deliver an easy, wholesome family dinner perfect for any night of the week.
- Amazing Flavor. 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.
- Wholesome Ingredients. Just as I omit the canned soups in my recipes Instant Pot Beef Stroganoff, Instant Pot Chicken and Rice, and Instant Pot Pork Chops and Mushrooms, there are no canned soups used in this recipe for tuna noodles casserole. Just simple ingredients.
- 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
![Homemade Tuna Noodle Casserole Instant Pot Ingredients for tuna noodle casserole labeled on counter.](https://amindfullmom.com/wp-content/uploads/2023/02/Tuna-Noodle-Casserole-Recipe.jpg)
- 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, homemade chicken stock, or Instant Pot 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.
How to Make Instant Pot Tuna Noodle Casserole
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- 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.
![Pressure Cooker Tuna Noodle Casserole Side by side instant pot showing broth with tuna and then after adding noodles.](https://amindfullmom.com/wp-content/uploads/2023/02/Instant-Pot-Tuna-Casserole-without-canned-soup.jpg)
- 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.
![Instant Pot Tuna Noodle Casserole Recipe Side by side instant pot with cooked noodles and then after adding sour cream, peas, and parmesan.](https://amindfullmom.com/wp-content/uploads/2023/02/Easy-Tuna-Casserole-without-canned-soup.jpg)
- Stir everything 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 Tuna Casserole Instant Pot with tuna noodle casserole prepared inside.](https://amindfullmom.com/wp-content/uploads/2023/02/Instant-Pot-Tuna-Casserole.jpg)
Storage Instructions
- Refrigerate: Store leftover tuna noodle casserole in an airtight container for up to 3 days in the refrigerator. This dish does not freeze well due to the addition of milk and sour cream.
- Reheat: 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. Reheat in a heat-safe dish in 30-second intervals until warmed through.
More One-Pot Instant Pot Pasta Meals
- Instant Pot Taco Pasta
- Instant Pot Creamy Italian Pasta
- Instant Pot Fettuccine Alfredo
- Instant Pot Hamburger Helper
- Instant Pot Spaghetti
- Instant Pot Burrito Bowl
- Instant Pot Mac and Cheese
- Instant Pot Rigatoni with Sausage
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.](https://amindfullmom.com/wp-content/uploads/2023/02/Homemade-Instant-Pot-Tuna-Noodle-Casserole-360x360.jpg)
Instant Pot Tuna Noodle Casserole
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
- ⅓ 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.
Lynn Cappiello
Turned out great! Made some slight modifications for what I had on had…about 6 oz egg noodles, 1 small crown of broccoli and used a combo of cheddar and parm. Kept cooking time the same, and it was very good! I’ve made about 5 of your recipes and all have been great!
Kristen Chidsey
I love hearing you are enjoying my recipes, Lynn! And appreciate the review and you sharing your modifications.
Sigrid
This is not your mother’s tuna noodle casserole! It’s easier, quicker to make and better. Whenever I want to make a particular dish in my Instant Pot, I Google the name of it and the word “pressure” and typically get many returns - this time I found 6 recipes. I look at each of them and make the one that sounds most appealing. That’s how I found this recipe and it’s a winner. It’s billed as a “dump and cook” recipe and it is – no slicing and dicing which makes it very quick to prepare, especially on a busy weeknight.
I would note that the recipe makes a LOT of food. Since I cook for only one, I’ll likely halve the recipe next time. Though Kristen recommends that you not freeze it, I had so much, I had to. I appreciate that it doesn’t call for canned “cream of anything” soup, though it does call for chicken stock. I used Swanson’s Reduced Sodium Chicken Broth in a box. Though using garlic and onion powder is certainly quicker, I might try some fresh chopped onion and garlic next time. I did take the suggestion about canned mushrooms and used two cans of mushroom stems and pieces – can’t have too many mushrooms! Recipe called for a cup of frozen peas – my package had 12 ounces so I used all of it. Sometimes using the exact quantity of an ingredient called for in a recipe is critical, sometimes it’s not.
A short time ago I warmed up some of my leftover casserole and it was just as delicious as the day I made it.
Kristen Chidsey
Thanks so much, Sigrid! I appreciate your review and so happy you enjoy these recipes!