Entrée Instant Pot Recipes

Instant Pot Tuna Casserole

Instant Pot Tuna Casserole in white serving dish.

Instant Pot Tuna Casserole

We love casseroles in our household! But I seriously contemplated whether or not to post a casserole recipe on our site. I typically love to use all fresh ingredients and make pretty much everything from scratch. But you can’t really fancy up a casserole too much or you miss the actual point. So don’t get used to it, but I’m actually using some cans of soup for this Instant Pot tuna casserole. It’s just the only way to do it! And you could even take this a step further and add something crunchy on top of each serving… Mmmm.

 

More Instant Pot Comfort Food Recipes

 

Big spoonful of Instant Pot Tuna Casserole with white serving dish in background.

 

The Process

Diced onions, celery, and mushrooms in pot.

Using sauté setting – add oil, mushrooms, onions, celery, and 1/2 teaspoon of salt to pot…

 

Sautéed diced onions, celery, and mushrooms in pot.

…and cook for about 5 minutes, until liquid releases from veggies and then evaporates.

 

Two cans of tuna on to of sautéed veggies.

Add 2 cans of tuna (with liquid) to pot…

 

Cream of mushroom and cream of celery soups poured over tuna and veggies.

…along with both cans of soup, 1/2 teaspoon of salt, and black pepper.

 

Tuna, soups, and veggies all mixed together.

Give a good mix.

 

Chicken broth and egg noodles mixed with tuna and veggies.

Then add chicken broth and mix again. Finally, add egg noodles but DO NOT STIR at this point. Gently press down on the noodles – you don’t want too many of them to touch the bottom of the pot, but you do want them submerged as much as possible. Lock lid and cook for 2 minutes at high pressure.

 

Cream cheese on top of tuna casserole.

Once cook time is complete, quick-release pressure. Then remove lid and add cream cheese.

 

Finished product of tuna casserole.

Gently mix until cream cheese is melted, trying not to tear apart the noodles.

 

Finished product of tuna casserole.

And that’s it… serve and enjoy!

 

And this is the AMAZING result…

Instant Pot Tuna Casserole in white serving dish.

 

And as Always… Please Pin & Share the Love!

Instant Pot Tuna Casserole image for Pinterest

 

★ Did you make this Instant Pot Tuna Casserole?

Please give it a star rating below! ★

Instant Pot Tuna Casserole in white serving dish.
4.67 from 3 votes
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Instant Pot Tuna Casserole

Rich and creamy casserole, easily made in less than 30 minutes.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10
Calories 283 kcal
Author The Foodie Eats

Ingredients

  • 2 Tbsp. olive oil
  • 4 oz. baby bella mushrooms roughly diced
  • 3/4 cup yellow onions diced
  • 1 tsp. sea salt divided
  • 3/4 cup celery diced
  • 10 oz. canned tuna
  • 10.5 oz. cream of mushroom soup
  • 10.5 oz. cream of celery soup
  • 1/2 tsp. black pepper
  • 4 cups chicken broth
  • 12 oz. egg noodles
  • 4 oz. cream cheese

Instructions

  1. Using sauté setting – add oil, mushrooms, onions, celery, and 1/2 teaspoon of salt to pot and cook for about 5 minutes, until liquid releases from veggies and then evaporates.

  2. Add tuna (with liquid) to pot, along with both cans of soup, 1/2 teaspoon of salt, and black pepper. Give and good mix. Then add chicken broth and mix again. 

  3. Finally, add egg noodles but DO NOT STIR at this point. Gently press down on the noodles – you don’t want too many of them to touch the bottom of the pot, but you do want them submerged as much as possible. 

  4. Lock lid and cook for 2 minutes at high pressure. Once cook time is complete, quick-release pressure. 

  5. Then remove lid and add cream cheese. Gently mix until cream cheese is melted, trying not to tear apart the noodles.

  6. And that’s it… serve and enjoy!

Nutrition Facts
Instant Pot Tuna Casserole
Amount Per Serving
Calories 283 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 56mg 19%
Sodium 513mg 21%
Potassium 385mg 11%
Total Carbohydrates 31g 10%
Dietary Fiber 1g 4%
Sugars 2g
Protein 15g 30%
Vitamin A 6.2%
Vitamin C 1.4%
Calcium 5.1%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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4 Comments

  • Reply
    patti
    March 6, 2019 at 8:29 am


    I followed the recipe exactly. My family really liked it and it was really quick and easy. It was a little soupy at first but it thickened up and tasted great.

  • Reply
    Slb
    March 17, 2019 at 6:03 am


    Easy and tasty

  • Reply
    Cindy
    March 21, 2019 at 6:48 pm


    Oh, I tried. I did. Three burn messages (I have an Ultra).didnt press noodles too hard, even added more liquid. Good taste, but have decided, some things are just better cooked conventionally.
    I’m rating this for the clear, concise directions. Maybe it was my pot, who knows.
    I DO love your blog and the way you write, so will gladly follow you. I have at least six of your recipes tagged to try. Look forward to many positive experiences!!

    • Reply
      Gary
      March 24, 2019 at 7:47 am

      Dang, I’m so sorry about the burn notices. Not sure what caused that. But thanks for being willing to give us another try. What other recipes are you interested in?

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