Instant Pot Tuna Noodle Casserole made from scratch with pasta, peas and carrots in a cheesy creamy sauce is a quick and easy dinner in under 30 minutes.
This Instant Pot Tuna Noodle Casserole made from scratch without cream soup is quick, easy and delicious! If you’re looking for easy Instant Pot recipes, you’ll love this cheesy tuna casserole!
If you’ve ever had old fashioned tuna noodle casserole, you know it’s definitely comfort food. Back in the day, my mom made this and a lot of other recipes with canned tuna, including Tuna Helper and tuna fish patties — especially during Lent when we ate meatless meals often.
So this is basically homemade tuna helper made in the pressure cooker. You could also say it’s a healthy tuna noodle casserole since it’s made without heavy canned soup or boxed mixes.
This recipe is also budget friendly and done in 30 minutes, so it’s perfect for busy weeknights. Best of all, even my pickiest eater liked it!
How to Make Tuna Noodle Casserole from Scratch in the Instant Pot
Since the tuna is already cooked, you basically just dump everything into the pressure cooker and press start. Add the egg noodles first, then some low sodium chicken broth or vegetable broth.
You could also use water if you want. I just like the extra flavor you get from using broth.
Next, add the seasonings. I love adding herbes de Provence when I make cook with chicken or turkey, so I used some here. If you can’t find it, that’s fine. It just adds a little extra flavor.
After pressure cooking, stir in mixed vegetables, cream and shredded cheese. I used a cheddar blend here, but I like using colby jack or Monterey jack, too.
The casserole might look like it has too much liquid, but don’t worry. It will definitely thicken up as it cools down.
And that’s all, folks! Time to dig in and enjoy this super cheesy easy tuna casserole!
How long is leftover tuna noodle casserole good for?
When refrigerated, tuna casserole should last for 3 to 4 days — if it isn’t gone by then. You can always freeze leftovers for longer storage.
More egg noodle casserole recipes
- Instant Pot Turkey Noodle Casserole
- Instant Pot Chicken Noodle Casserole
- One Pot Turkey Noodle Casserole
Instant Pot Tuna Noodle Casserole Recipe
Instant Pot Tuna Noodle Casserole
Ingredients
- 12 ounces egg noodles uncooked
- 32 ounces low sodium chicken broth
- 10 ounces canned tuna drained, 2 5-oz cans
- 2 teaspoons dried minced onion flakes
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon herbes de Provence optional
- 1 cup mixed vegetables thawed
- 1/2 cup heavy cream
- 3 cups shredded cheese
Instructions
- Add the egg noodles to the Instant Pot, then pour chicken broth over and around noodles
- Put tuna over noodles, and top with salt, pepper, dried onions, garlic powder and herbes de Provence
- Place lid on pressure cooker, turn vent to Sealing position, and hit PRESSURE COOK for 4 minutes
- Pot will take a few minutes to reach pressure, then count down and cook. When pot beeps, do a quick release
- When pin drops, carefully open lid, and stir in mixed vegetables
- Stir in heavy cream, and gradually stir in cheese, 1 cup at a time. Liquid will thicken as casserole cools
Notes
Nutrition
I hope you enjoy this cheesy Instant Pot tuna noodle casserole as much as we do!
Jennifer says
My first pressure cooker (8qu Ninja Foodi) is arriving today and I’ve been looking for a tuna casserole recipe to try. Yours sounds great, but I’m wondering what kind of adjustments I would need to make if I used pasta instead of egg noodles? Thanks in advance!
Dee says
The general rule of thumb is to cook pasta for half the time recommended on the box or bag. I usually cook pasta for 4 to 5 minutes, and it’s perfect!
Jennifer says
Thank you! The timing isn’t much different than the egg noodles. The quantities of the pasta and the broth and such don’t require any adjustments? And, after stirring in the cream and cheese, can I top it with crushed crispy onions and cook it with the crisping lid without ruining it? So sorry to be such a bother!
Dee says
No bother! You shouldn’t need to make any adjustments, although I’m not familiar with the Ninja. I would definitely try the crisping lid — sounds delish!
allison says
Do you think I could substitute coconut milk for the cream?
Dee says
It might not be as thick, but I don’t see why not!
Karen says
So impressed with this recipe! Incredibly easy, and delicious, with the bonus of it being a one pot meal. It has made it into our regular rotation! Thank you!!!!
Dee says
Thank you so much, Karen! I’m glad you like it!
Bek says
Easy Sunday night dinner! Certainly not my mother’s tuna casserole. 🙂 So fresh, easy, and delicious. Crowd pleaser on a snowy night…even the pickiest eater cleaned her plate. (Note: doubled the veggies so we compensated by adding a bit more chicken broth and cream to adjust for that. Worked out perfectly!)
Dee says
I’m so glad everyone liked the casserole –even the picky one (I have one of those too.) Thanks, Bek!
LVPHYL says
Wonderful, easy, fast weeknight meal, tasty and filling. I made it exactly as written and would not change a thing. My man was happy as a clam!
Dee says
Thank you so much! I’m glad you enjoyed the casserole!
Alicia Vizuet says
I made it and OMG best recipe ever. Thank you!
Dee says
Thanks for letting me know — So glad you liked it!
Amber Scott says
Would cooked chicken work just as well as the tuna?
Dee says
Yes, it would. I also have a recipe for chicken noodle casserole with slightly different ingredients.
Amy Asqueta says
This is so easy and delicious!
Dee says
Thanks, Amy. I’m glad you liked it!
Mary Jones says
I made it last night. Love the convenience. My man, however, requested I add a can of cream of mushroom soup to the finished product. His mother made this casserole and it was very creamy. So to please him, I put it in. I also cut back on the cheese. Probably just 1-1/2 cups. I didn’t have heavy cream so I used half n half which I use for coffee. Used frozen peas n carrots instead of mixed veggies. Added a small can of mushrooms. Overall, this is a winner. Will be making this again, I’m sure. I like the versatility of being able to swap out ingredients for what you have on hand.
Dee says
Thanks, Mary! This is one of those recipes that’s sooo easy to customize. 🙂
MR says
My 4 year old asked for three servings and then requested it for his school lunch next week! Thanks for a quick and easy recipe!
Dee says
Yea! So glad your family liked this! Thanks for letting me know. 🙂
Sandra | A Dash of Sanity says
This will be a sure hit for dinner!
Nicole says
I have a 10 quart. Do you think it will cook just fine in that as well without adjustments ?
Dee says
If there’s enough liquid to reach pressure and the noodles are mostly covered, it should be fine.
Jenn says
Helloooo comfort food! I can’t wait to try this casserole in my IP! Thanks!
James says
The kids picked this one and and made it themselves. Easy and quite the comfort food!
Dee says
It’s so easy! Glad you liked it, James!
Allyson Zea says
I love tuna noodle casserole! I can’t wait to try it in the instant pot!
Dee says
It’s so easy in the Instant Pot! 🙂
Deseree says
Nothing beats great tasting classics like this traditional dish. This brings back so many memories from when my mom used to make this weekly. Without the instant pot and way more time on her hands 😉
Dee says
My mom used to make this every week too! 🙂
Jacquelyn Hastert says
Time to dust the instant pot off and get to making this classic!
Lora says
What a fun weeknight dinner idea!!! Another great way to use the IP!
Chrissie Baker says
Husband loves tuna noodle casserole and WE love the instant pot! We probably have this once a month, especially during winter months and it is so good. A true comfort food that you can add or subtract veggies you like, spices, etc. Thanks!
Dee says
I think you’ve described this tuna casserole perfectly! 🙂