Instant Pot Tuna Noodle Casserole
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.
Servings: 6
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.
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 NEVER fat-free. Plain Greek yogurt can be used in place of sour cream if desired (any fat-percentage).
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: Opt for wide or broad egg noodles (whole wheat is fine). If you don't have egg noodles on hand, use elbow noodles, but reduce the cooking time to 3 minutes on High Pressure followed by 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 due to the sour cream.
Nutrition
Calories: 475kcal | Carbohydrates: 63g | Protein: 30g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 102mg | Sodium: 468mg | Potassium: 599mg | Fiber: 4g | Sugar: 3g | Vitamin A: 426IU | Vitamin C: 10mg | Calcium: 159mg | Iron: 3mg
