Pressure Cooker Tuna Noodle Casserole Recipe
This easy pressure cooker tuna noodle casserole without cream of mushroom will bring you back to your childhood. If you're looking for a new Instant Pot recipe to try this is it!
Servings: 6
Equipment
Ingredients
- 12 oz egg noodles
- 1 can tuna 8-12 oz. albacore chunk preferred, drained
- 1 cup frozen peas
- 1 cup mushrooms sliced
- 3 cup chicken broth
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp pepper optional
- 1 cup half and half
- 1.5 cup cheese optional
Instructions
- 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 (can use less or more cheese depending on your taste). Put lid back on ajar and allow to sit for about 3 minutes so it can thicken up and cheese can melt.
- Then take lid off. 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!
Video
Nutrition
Serving: 4oz | Calories: 454kcal | Carbohydrates: 57g | Protein: 23g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 108mg | Sodium: 1038mg | Potassium: 457mg | Fiber: 2g | Sugar: 1g | Vitamin A: 395IU | Vitamin C: 8.9mg | Calcium: 216mg | Iron: 2.3mg