This pressure cooker tuna noodle casserole will bring you back to your childhood for sure. The comfort food you love can now be made in your Instant Pot for dinner in no time at all and is loaded with all the ingredients you once made in your oven. If you’re looking for a new Instant Pot recipe to try this is it!
I grew up in the 70’s and 80’s and tuna noodle casserole was just a staple dinner that almost all of us had probably every month. It’s a feel good meal that’s creamy and packed with everything for a complete meal right?? Chunk tuna, noodles, veggies, sauce and cheese is another food group right. 😉 Making it in your oven is a given, but now you can make it quickly using this pressure cooker tuna noodle casserole recipe! If you haven’t tried any Instant Pot casseroles yet they are our favorite because everything cooks together and is done in no time. Definitely one of our favorite Instant Pot recipes here on The Typical Mom.
If you loved this dinner growing up you won’t be disappointed with this version…..
In fact you’ll love it more because it takes no time at all to make!!
Here’s what you’ll need for pressure cooker tuna noodle casserole
- Tuna – I prefer this one if I can find it
- Egg noodles
- Peas – frozen, optional of course
- Mushrooms – a great add in
- Chicken broth – much more flavorful than water
- Half and half – to make it creamy
Growing up this was a staple meal as well as something similar my mom made with any leftover chicken we had, cream of chicken soup, with some peas….served over rice. So…peas are added to our tuna casserole but of course are optional if you aren’t a fan.
Mushrooms bring a great flavor to this cheap Instant Pot recipe but of course those are optional too if you want it just plain with no additional add ins.
- I want to say first off that the sauce does thicken as it stands.
With most of the pressure cooker recipes I make with a thick or creamy sauce it takes a few minutes once you take the top off to really thicken so if you want that then I suggest that once it’s done and you’ve released the steam you take the lid off and let it sit for 10 minutes or so.
- It will need a bit of time to cool before serving anyway so this will allow it to thicken up a bit.
You can always take some sauce out and into a small bowl and whisk some cornstarch into it too, then add back into the pot and stir to thicken it quicker.
If you remember tuna noodle casserole when you were growing up and have other items you like in it by all means add them! Let me know what they are so we can try it too, I love trying other people’s methods to see how they differ.
- Top it with cheese for added flavor, after all everything is better with cheese right??!!
Once you’ve made this you should try these other Instant Pot casseroles:
Here’s a video showing you how we make it.
Here’s the printable recipe for Instant Pot tuna casserole….
Pressure Cooker Tuna Noodle Casserole
- 12 oz egg noodles
- 1 can tuna 8-12 oz. albacore chunk preferred, drained
- 1 c frozen peas
- 1 c mushrooms sliced
- 3 c chicken broth
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp pepper optional
- 1 c half and half
- 1.5 c cheese
- Place all ingredients except for half and half and cheese into your Instant Pot and gently stir together.
- Put lid on and close steam valve.
- Set to pressure high for 3 minutes.
- Do a quick release and open the pot.
- Slowly stir in half and half and cheese until cheese is melted (can use less or more cheese depending on your taste).
- Allow to sit for at least 5 min to thicken up a bit, the longer it sits the thicker it will become. (you can add some hot liquid in a bowl with some cornstarch then add back into the pot to thicken quicker too) Serve!
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