Instant Pot Tuna Noodle Casserole
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.
- 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
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
Recipe was made in 6 quart Instant Pot electric pressure cooker but can be made in 8 quart without any adjustments.
Any shredded cheese can be used here.
Calories: 321kcal | Carbohydrates: 30g | Protein: 18g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 544mg | Potassium: 287mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1345IU | Vitamin C: 2.6mg | Calcium: 204mg | Iron: 1.4mg