Easy Instant Pot tuna noodle casserole recipe! This simple pressure cooker casserole is ready in about 30 minutes and makes a great weeknight dinner.
Tuna noodle casserole is a retro favorite! This Instant Pot version is a faster, easier, one-pot take that’s perfect for busy weeknights.
The tuna casserole has all of the classic components. I skip the “cream of” soup for a creamy homemade sauce that’s as tasty as it is easy to make.
And, since everything cooks right in the inner pot, clean up is a breeze.
How to make Instant Pot tuna noodle casserole
Press SAUTE on the Instant Pot. When hot, add oil.
Stir in onion and celery. Season with salt and pepper (about 1/4 teaspoon each).
Cook until onion and celery are beginning to soften, about 2-3 minutes, stirring regularly. Remove the vegetables to a plate.
Add the noodles to the now empty inner pot. Add enough water to cover the noodles by 1 inch.
Close and lock the lid. Cook.
Once the cooking time is up, turn the pressure release valve to VENTING to quickly release the pressure. Carefully drain the noodles and return to inner pot.
Stir in the evaporated milk, seasonings, drained tuna, cheddar cheese (1 cup for milder cheese flavor and 2 cups for cheesier casserole), sour cream, and cooked vegetables. Add the thawed peas, and stir in until combined.
Adjust salt and pepper to taste. Serve topped with crushed crackers or chips and parsley, if desired.
Tips
Tips- Egg noodles: Be sure to grab the 12 ounce, not the 16 ounce bag, of egg noodles. Using the 16 ounce bag will give you drier results as there won’t be as much sauce for the noodles.
- Evaporated milk: You can use regular, low-fat, or fat-free evaporated milk.
- Seasonings: Make sure you use garlic powder and onion powder, not salts. Otherwise, your dish will be much saltier.
- Tuna: I like to use tuna in water. If you prefer tuna in oil, you can use that instead.
- Sour cream: You can use regular or low-fat sour cream. I don’t recommend using fat-free. If you’re looking for a lighter substitute, plain, fat-free Greek yogurt works well.
- Cheese: Feel free to use as much, or as little, shredded cheese as you like.
- Topping: My family really likes crushed butter crackers (like Ritz) on top of this casserole. You can also use crushed potato chips, French onions, or any other topping that you like. I do recommend adding a topping for a little texture and bit of extra flavor.
- Cooking time: I like to cook the noodles for 1 minute to keep them a little bit firmer. If you like softer noodles, increase the cooking time to 2 minutes.
How to store
This casserole will keep for up to 4 days when stored, covered, in the fridge. I reheat in the microwave to serve the leftovers.
Also, I recommend topping individual portions with topping just before serving as the topping will get soggy if chilled/reheated.
More Instant Pot dinner recipes!
More Instant Pot dinner recipes!If you’ve tried this Instant Pot tuna noodle casserole recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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Instant Pot Tuna Noodle Casserole
Equipment
- Instant Pot/Electric Pressure Cooker
Ingredients
- 1 tablespoon vegetable or olive oil
- 1 cup diced white or yellow onion
- 2 large celery stalks diced, about 1 cup
- 12 ounces wide egg noodles
- 12 ounce can evaporated milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2-6 ounce cans tuna in water drained
- 1/4 cup sour cream
- 1-2 cups shredded cheddar cheese
- 1 cup frozen peas thawed
Instructions
- Press SAUTE on the Instant Pot.
- When hot, add oil.
- Stir in onion and celery.
- Season with salt and pepper (about 1/4 teaspoon each).
- Cook until onion and celery are beginning to soften, about 2-3 minutes, stirring regularly.
- Remove the vegetables to a plate.
- Add the noodles to the now empty inner pot.
- Add enough water to cover the noodles by 1 inch.
- Close and lock the lid.
- Turn the pressure release valve to SEALING.
- Press MANUAL high pressure and adjust the time to 1 minute.
- Once the cooking time is up, turn the pressure release valve to VENTING to quickly release the pressure.
- Carefully drain the noodles and return to inner pot.
- Stir in the evaporated milk, seasonings, drained tuna, cheddar cheese (1 cup for milder cheese flavor and 2 cups for cheesier casserole), sour cream, and cooked vegetables.
- Add the thawed peas, and stir in until combined.
- Adjust salt and pepper to taste.
- Serve topped with crushed crackers or chips and parsley, if desired.
Notes
- Egg noodles: Be sure to grab the 12 ounce, not the 16 ounce bag, of egg noodles. Using the 16 ounce bag will give you drier results as there won't be as much sauce for the noodles.
- Evaporated milk: You can use regular, low-fat, or fat-free evaporated milk.
- Seasonings: Make sure you use garlic powder and onion powder, not salts. Otherwise, your dish will be much saltier.
- Tuna: I like to use tuna in water. If you prefer tuna in oil, you can use that instead.
- Sour cream: You can use regular or low-fat sour cream. I don't recommend using fat-free. If you're looking for a lighter substitute, plain, fat-free Greek yogurt works well.
- Cheese: Feel free to use as much, or as little, shredded cheese as you like.
- Topping: My family really likes crushed butter crackers (like Ritz) on top of this casserole. You can also use crushed potato chips, French onions, or any other topping that you like. I do recommend adding a topping for a little texture and bit of extra flavor.
- Cooking time: I like to cook the noodles for 1 minute to keep them a little bit firmer. If you like softer noodles, increase the cooking time to 2 minutes.
- Nutrition values are estimates.
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