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.
10ouncesalbacore or light tunacanned or pouched, drained well
12ounces egg noodles
1cupsour cream
⅓cupgrated parmesan cheese
1cupfrozen peas
2-4tablespoonsmilk 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.
Video
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.