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instant pot tuna noodle casserole with egg noodles and cheese in a white bowl
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5 from 12 votes

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.  
Course Main
Cuisine American
Keyword instant pot, pasta, tuna fish, tuna noodle casserole from scratch
Prep Time 5 minutes
Cook Time 4 minutes
pressure time 10 minutes
Total Time 19 minutes
Servings 10
Calories 321kcal
Author Dee


  • 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