Instant Pot Tuna Noodle Casserole
Instant Pot Tuna Noodle Casserole with pasta, peas and carrots in a cheesy creamy sauce is a quick and 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!
Servings: 10
Cost: $5
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
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.
Nutrition
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