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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.
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.
Love hearing you and your family enjoyed! But especially love hearing you trust my recipes--I really do want them to be fail-proof for everyone 🙂
Loved it.
Thank you for taking the time to leave a review, Stephanie! I love hearing you enjoyed!
I made this and my picky son loved it! I had to make a few substitutions because I was out of sour cream and I'm Gluten Free. I used Barilla Gluten Free spaghetti noodles which I broke into thirds (instead of egg noodles), added a little bit of cheddar cheese with parm because picky of my picky kid, and I used GF cream of chicken soup from Pacific and everything turned out awesome! For an extra crunch, I put some Milton's GF crackers on top.
Thank you for sharing your modifications! I love hearing you were able to enjoy this with gluten-free noodles 🙂
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!
I love hearing you are enjoying my recipes, Lynn! And appreciate the review and you sharing your modifications.
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.
Thanks so much, Sigrid! I appreciate your review and so happy you enjoy these recipes!
Such great comfort food. I can’t eat dairy or gluten, so substituted dairy free Parmesan and plant based Greek style yogurt for the sour cream, used plant based milk instead of dairy, and gluten free rotini pasta. Loved this! Haven't had tuna casserole since I changed my diet 7 years ago. Thank you.
Hi Lois! Thank you for sharing your modifications so that others can enjoy if needed as well.
My wife is an amazing cook, but she was tired and wanted to make a tuna noodle casserole so I offered to do it. I found this recipe, followed it exactly, and... Wow, this is amazing!
I am so thrilled to hear you enjoyed and I know your wife appreciated you taking care of dinner! Thanks for sharing, DB!