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This Instant Pot Tuna Noodle Casserole is comfort food made simple. Tender egg noodles, flavorful tuna, sweet peas, and a homemade creamy sauce come together in one pot in under 30 minutes to deliver a dinner that is creamy, cozy, and budget-friendly.
If you are looking for more all-in-one Instant Pot dinners, be sure to check out Instant Pot Taco Pasta, Instant Pot Beef Stroganoff, and Instant Pot Chicken and Rice.
Kristen's Keys for Instant Pot Tuna Noodle Casserole
Keep these simple tips in mind to make sure your casserole turns out perfectly creamy and well seasoned.
- Be exact with timing. I experimented with cook times so you don't have to! Cook for 5 minutes on High Pressure followed by EXACTLY 5 minutes of natural release for egg noodles that aren't undercooked or mushy.
- Add dairy after pressure cooking. Stir in the sour cream, parmesan, peas, and milk at the end. The residual heat warms everything through gently and keeps the sauce smooth instead of curdled.
- Skip fat-free sour cream. Full-fat or reduced-fat sour cream gives you the creamy texture this dish is known for. Fat-free versions tend to separate and won't deliver the same rich finish.
5-Star Reader Review
New recipe for me resulted in a delicious dinner on the table within 20 minutes using pantry and refrigerator staples. I'm trying serve more Tuna to my family for the Omega 3's. Flavor great, not too "fishy", and the noodles were perfectly cooked as well. The only modification I made was veggie broth for my Pescatarian instead of chicken broth. I love that I can serve first time recipes from your website with confidence. -Laurie
Notes on Ingredients
- Egg Noodles: This recipe is designed using dried broad or wide egg noodles (like No Yolk or Mueller's Brand). I have used whole wheat with equally delicious success.
- Tuna Fish: 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 flavor.
- Chicken Stock: I prefer chicken stock (store-bought, homemade chicken stock, or Instant Pot chicken stock), but vegetable broth works here too. Opt for low-sodium to control the overall sodium yourself.
- Seasonings: Onion powder, garlic powder, salt, pepper, and celery seed give this casserole incredible flavor.
- Sour Cream: For a creamy finish. Remember to use full-fat or reduced-fat, not fat-free.
- Parmesan Cheese: Both freshly grated parmesan and pre-grated parmesan sold in a tub or canister work in this recipe.
- 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. Any fat percentage works here.
- Peas: Frozen and unthawed. Feel free to omit if you don't care for peas.
How to Make Instant Pot Tuna Noodle Casserole
This method is straightforward --perfect whether you learning to use the Instant Pot or have been using it for years.
Step One: Layer Ingredients
Inside the inner pot of your Instant Pot, stir together the chicken stock, seasonings, and drained tuna. Add the egg noodles, and gently push them down into the broth so that they are in an even layer and mostly submerged. They won't be fully covered with broth, and that is okay, the moist heat will finish softening them up beautifully.
Step Two: Pressure Cook
Place the lid on the Instant Pot, seal the valve, and cook on High Pressure for 5 minutes.
Once the cook time is up, allow the pressure to release naturally for exactly 5 minutes, then slowly release the pressure by carefully knock the venting knob from the sealed to venting position SLOWLY. I move it a bit, then after 30 seconds or so, knock it a bit further, and repeat 2-3 times until pressure is fully released. Be sure to stand back from the steam for safety.
Step Three: Add Sour Cream and Peas
Open the lid and add the sour cream, frozen peas, parmesan, and about 1 tablespoon of milk. Stir gently to combine. As you stir, the residual heat from the noodles will warm everything through.
If needed, add more milk, one tablespoon at a time, until the casserole reaches your desired creamy consistency.
Notes on Size of Instant Pot
This Instant Pot Tuna Noodle Casserole makes 6 servings and can be prepared in a 3-quart, 6-quart, or 8-quart Instant Pot as written. If you'd like to adjust the yield, here's what to know:
- To Cut the Recipe in Half: If using a 3- or 6-quart Instant Pot, you can halve the ingredients without any other changes. Keep the cook time the same.
- To Double the Recipe: If using a 6- or 8-quart Instant Pot, you can double the ingredients, keeping the cook time the same. Keep in mind it will take longer to come to pressure due to the added volume.
Recipe FAQs
The timing is based on using dried wide egg noodles (whole wheat or regular). You can also opt to use elbow noodles, but I would reduce the cooking time to 3 minutes on High Pressure with a 5-minute natural pressure release.
The celery seed is optional, but encouraged, as it adds a nice fresh flavor that pairs well with the tuna in this recipe. I keep it on hand for this recipe and my recipes for Instant Pot Chicken Gnocchi Soup and Instant Pot Rice Pilaf.
Yes! Add a drained 6-ounce can of sliced mushrooms to this recipe along with the tuna or sauté 8-ounces of sliced mushrooms in a bit of olive oil using the sauté function. Be sure to scrape up any browned bits with the stock to prevent a burn notice.
More One-Pot Instant Pot Pasta Meals
Instant Pot Tuna Noodle Casserole
Video
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 tablespoons milk or cream, + more as needed
Instructions
- Combine 4 cups low sodium chicken stock, ½ teaspoon kosher salt½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon celery seed, ¼ teaspoon black pepper, and drained tuna inside the inner pot of your Instant Pot.
- Add the 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 1 cup sour cream, ⅓ cup grated parmesan cheese, 1 cup frozen peas, and 2 tablespoons 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made this recipe several times and I always get rave reviews.
Thank you Kristen, for sharing you wonderful recipes.
You are so very welcome, Kathy! Thank you for taking the time to share a review 🙂
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.
Thank you for sharing your modifications! I will have to test that out myself!
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.
I want your recipe please that look so Good .
Hey there! The recipe is in the recipe card. You can hit jump to recipe at the top of the post.
I made this last night for our family's supper and it was a big hit! Everyone went back for seconds. I do have a question on the amount of egg noodles. The bag I had in my pantry was a 12 oz bag, and that's the size I see most bags are when I checked online. Is that the correct amount? My result was that it was not overly watery, so it seemed like 12 oz maybe should be the amount called for? Thanks!
Hi Jennifer! Great question! It is supposed to be a 12 ounce bag. And thrilled to hear you enjoyed!
Question? How to do this in a crockpot?
Hi Pat! While it is possible it can work, I haven't tried this recipe in a crockpot and it would need to be changed up significantly to make it work. Sorry.
I have never been a fan of tuna noodle casserole, it always just tasted salty to me from the cream of mushroom soup base and the tuna. This recipe is easy and tasty.
As suggested, I added mushrooms and subbed a small onion for the onion powder. I sautéed them first in a TSP of butter on the stove as I have a small instapot. Quite yummy and will make this again.