Instant Pot Tuna Casserole
Ingredients
- 1 Tablespoon Olive Oil
- 3 Tablespoons Unsalted Butter
- 1 small Sweet Onion
diced
- 3 cups Chicken Broth
low sodium
- ½ teaspoon Kosher Salt
- ½ teaspoon Pepper
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Dill Weed
dried
- 12 oz Wide Egg Noodles
uncooked
- 1 cup Half and Half
- 2 cans Chunk Light Tuna
6 oz
- 2 cans Condensed Cream of Mushroom Soup)
10.5 oz
- 2 cups Frozen Peas
- 1-2 cups Sharp Cheddar Cheese
shredded
- 2 Tablespoons Fresh Parsley
chopped
Directions
- 1
Turn on the Sauté setting. When hot, add the oil, butter and onion. Cook, stirring occasionally, until onion starts to turn translucent.
- 2
Add the broth, salt, pepper, garlic powder, onion powder, and dill. Stir, using a wooden spoon and be sure to scrape up any of the browned bits from the bottom of the pot (deglaze).
- 3
Let the liquid heat up a little, then turn off/Cancel the Sauté setting.
- 4
Add the egg noodles. Do not stir, just gently spread them in an even layer.
- 5
Pour the the half and half over the noodles. Do not stir.
- 6
Add the tuna, spreading it gently over the noodles. Do not stir.
- 7
Add the mushroom soup and spread to cover the noodles. Do not stir.
- 8
Close the lid and set the steam release knob to the Sealing position.
- 9
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 3 minutes for soft noodles (2 minutes for firmer noodles). High Pressure. The pot will take several minutes to come to pressure.
- 10
When the cook cycle has finished, turn the steam release knob to the Venting position to Quick Release the steam/pressure. **If any soup starts to come out of the steam vent, close it and release the pressure in bursts until the pressure has gone down enough to release the pressure fully.
- 11
When the pin in the lid drops back down, open the lid.
- 12
Carefully take the pot out of the pressure cooker housing using oven mitts, and set on a heat safe surface (this keeps it from cooking more).
- 13
Add the peas and give a gentle stir.
Instant Pot Tuna Casserole
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Based on 94 ratings
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About this Recipe
Craving that ultimate warm hug of comfort food without spending hours in the kitchen? This Instant Pot Tuna Casserole delivers on all fronts, offering a creamy, hearty meal that’s perfect for any night of the week.
Why This Recipe Works
This recipe shines because it harnesses the power of your Instant Pot to transform classic tuna noodle casserole into an incredibly easy and fast one-pot wonder. You'll love how the pressure cooker infuses every bite with flavor, ensuring your noodles are perfectly cooked and your sauce is lusciously creamy and delicious, significantly cutting down on traditional oven time and multiple dirty dishes.
What to Expect
Prepare for a dish that is the very definition of comfort food: rich, satisfying, and utterly delicious. Each spoonful brings together tender wide egg noodles, flaky chunk light tuna, and sweet diced onion, all enveloped in a savory, creamy sauce. The sharp cheddar cheese melts into a gooey blanket, and the frozen peas add a pop of color and subtle sweetness, making for a truly fulfilling meal that will warm you from the inside out.
Customization & Variations
Feel free to adjust the shredded sharp cheddar cheese to your preference, using 1 to 2 cups for more or less cheesy goodness. While the recipe calls for two cans of condensed cream of mushroom soup, you can easily use a combination of one mushroom and one celery soup for a slightly different flavor profile. The fresh parsley adds a vibrant finish, but you can also omit it if you don't have any on hand.
Serving & Context
This creamy Instant Pot Tuna Casserole is a complete meal in itself, perfect for busy weeknights or a cozy family dinner. Serve it hot, straight from the pot, to enjoy its comforting warmth and robust flavors.