This casserole is easily made with just a few steps. It’s so rich and creamy, and totally kid-approved!
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.
And this is the AMAZING result…
- If starchy bubbles try to escape when you release the pressure, simply close the vent and try again in 30 seconds. Every now and then, depending on the type of pasta, the produce lots of starch. Just release the pressure in increments.
- The pot-in-pot method is necessary to reduce the risk of a burn notice. Our original recipe was written without the pot-in-pot method. However, several readers reported burn notices, so we after testing and development, we rewrote the recipe to insure a delicious casserole with no burn notices!
- The rule for cooking pasta in the Instant Pot is this… Divide the time on box in half, then subtract 2 more minutes. So if it says 8 minutes, you’d do 8 divided by 2 (which is 4) minus 2 — a total of 2 minutes with quick-pressure release. If you plan to substitute a different kind of pasta for this dish, adjust the cook time accordingly.
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Instant Pot Tuna Casserole
- 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
- 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.
- Add tuna (with liquid) to pot, along with both cans of soup, 1/2 teaspoon of salt, and black pepper.
- Give a good mix. Then pour mixture into a 1.75qt Pyrex dish. Set aside.
- Add chicken broth to pot. No need to rinse out first. Then add egg noodles to pot and place 2-inch trivet on top. Place Pyrex dish on top of trivet.
- Lock lid and cook for 2 minutes at high pressure. Once cook time is complete, quick-release pressure.
- Then remove lid, Pyrex bowl, and trivet. Add cream cheese to noodles and gently mix until cheese is melted. Finally, pour tuna/soup mixture into pot and stir to combine.
More Instant Pot Comfort Food Recipes
- Pressure Cooker Chicken, Broccoli and Rice Casserole
- Instant Pot Mac & Cheese
- Instant Pot Potato Salad – Deviled Egg Style
- Pressure Cooker Meatloaf with Brown Sugar Glaze
- Instant Pot Veggie Lasagna