Instant Pot Tuna Noodle Casserole without soup has pasta, peas and carrots in a cheesy creamy sauce. An easy dinner the whole family will love! This homemade tuna casserole recipe is made from scratch without soup or boxed mixes, and it's absolutely delicious!
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If you've ever had old fashioned tuna noodle casserole, you know it's definitely comfort food. Back in the day, my mom made the best tuna noodle casserole recipe 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.
I make my Instant Pot Tuna Casserole recipe from scratch without cream of mushroom soup. It's super easy, budget friendly and a quick weeknight meal. If you're looking for easy Instant Pot recipes, you'll love this pressure cooker tuna noodle casserole!
By the way, this easy recipe is done in 30 minutes, with almost no prep work. The perfect quick weeknight meal! Best of all, even my pickiest eater liked it!
Ingredients
You can make this Instant Pot tuna pasta using pantry staples and ingredients from your fridge and freezer:
- Canned tuna - I use albacore tuna packed in water
- Egg noodles -- You can use yolk free pasta if you have it
- Chicken broth -- for flavor, or vegetable broth
- Spices -- Salt, pepper, garlic powder, dried onions or onion powder and herbes de Provence
- Cheddar cheese -- or cheddar blend, shredded
- Heavy cream -- or heavy whipping cream
- Frozen veggies -- I use a blend of frozen peas and carrots or mixed veggies
How to Make Instant Pot Tuna Casserole
Since the tuna is already cooked, you basically just dump the dry pasta and everything into the electric pressure cooker and press start. But, I'll walk you through this simple recipe, and you can find step-by-step full directions in the printable recipe card.
First step -- Add the uncooked egg noodles first, then some low sodium chicken broth, chicken stock or vegetable broth.
You could also use water if you want. I just like the extra flavor you get from using broth.
Next, add your drained tuna and the seasonings. I love adding herbes de Provence seasoning blend 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. You can also use Italian seasoning or dried parsley or just the basic salt, pepper, garlic and dried onions.
You'll add the cheese and heavy cream after pressure cooking. This helps to avoid getting the burn notice and prevents the dairy products from curdling.
Cooking Time
Egg noodles cook faster than other pasta. So, pressure cook the tuna casserole for 2 minutes on high pressure followed by a quick release.
If you need to use penne, shells, macaroni or other thicker dried pasta, you'll want to increase the cook time to 4 minutes.
After pressure cooking, stir in mixed vegetables, heavy cream and shredded cheese. I used a cheddar blend here, but I like using extra sharp cheddar, colby jack or Monterey jack, too.
The tuna mixture might look like it has too much liquid, but don't worry. It will definitely thicken up as it cools down. You can turn off the keep warm setting, and let it sit in the pot or transfer to a serving bowl or dish if you want.
Tender noodles, flaky tuna and vegetables in a perfectly seasoned creamy sauce. This is definitely the best instant pot tuna casserole out there!
And that's all, folks! Time to dig in and enjoy this super cheesy one pot meal. You don't even need a side dish, although we love to serve dinner rolls with this delicious family meal.
Variations
If you have the Duo Crisp, Ninja Foodi or mealthy crisplid or any pressure cooker that crisps with an air fryer lid, you can top this easy Instant Pot tuna casserole with a crispy topping, such as bread crumbs, cracker crumbs or crushed potato chips. Then, spritz a little cooking spray or add melted butter, and crisp it up before serving.
Or, transfer the cooked tuna casserole to a baking dish (grease with olive oil or butter), add toppings, and bake until the top is golden brown and the casserole is bubbly. You can do this in your air fryer toaster oven, as well.
If you want to add cream of celery soup, cream of mushroom soup or any cream soups to tuna noodle casserole in Instant Pot, you can add it before pressure cooking. Don't stir everything together until after pressure cooking.
How to Store
When refrigerated in an airtight container, this easy tuna casserole should last for 3 to 4 days -- if it isn't gone by then. Ours is usually gone by the next day! You can always freeze leftover tuna casserole for longer storage.
Reheat this classic casserole in the microwave.
Cooking Tips
Be sure to add the cream and cheese after pressure cooking to prevent getting the burn notice.
Egg noodles cook faster than other pasta -- 2 minutes. If using a different type of pasta, cook for 4 minutes. Always use a quick release or controlled quick release with pasta.
If you want to make tuna casserole with mushroom soup, add the soup before pressure cooking, but don't stir everything together. You can it after cooking, as well.
The casserole will thicken as it cools down and absorb the extra liquid. No need to thicken the tuna casserole unless you want to add more cheese.
More Instant Pot Casserole Recipes
- Easy Instant Pot Turkey Noodle Casserole
- Instant Pot Chicken Noodle Casserole
- Instant Pot Pierogi Casserole
Recipe
Instant Pot Tuna Noodle Casserole
Equipment
Ingredients
- 12 ounces egg noodles uncooked
- 32 ounces low sodium chicken broth
- 10 ounces canned tuna drained, 2 5-oz cans or large 12 ounce can
- 2 teaspoons dried minced onion flakes or 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon herbes de Provence optional
- 1 cup mixed vegetables thawed
- ½ 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 drained 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 2 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 information is estimated. Please do your own calculation to fit special diets.
Nutrition
I hope you enjoy this creamy tuna noodle casserole recipe as much as we do.
If you do make this creamy tuna casserole, please leave a star rating and/or comment.
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Recipe originally published in 2019 and updated in 2023.
Annette says
Made this tonight for a quick dinner and it was a hit! In over 30 years of marriage I've never made Tuna Noodle Casserole until tonight but I'll make this one again.
Notes: I didn't have peas so I put fresh broccoli and mushrooms in with the pressure cooked ingredients - excellent. I used extra sharp cheddar but a little less than the recipe mentioned. I'm glad I did.
Thanks for a fast, easy, and inexpensive treat!
Dee says
Thanks, Annette! I'm so glad you liked it!
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! 🙂