Instant Pot Tuna Casserole

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…

 

Two cans of soup and tuna topped with cracked black pepper.

…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. Then pour mixture into a 1.75qt Pyrex dish. Set aside.

 

Chicken broth in Instant Pot.

Add chicken broth to pot. No need to rinse out first.

 

Trivet on top of uncooked egg noodles.

Then add egg noodles to pot and place 2-inch trivet on top.

 

Pyrex dish with soup/tuna mixture on top of trivet in Instant Pot.

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.

 

Block of cream cheese on top of cooked egg noodles.

Then remove lid, Pyrex bowl, and trivet. Add cream cheese to noodles…

 

Egg noodles mixed with melted cream cheese.

…and gently mix until cheese is melted.

 

Soup and tuna mixture on top of cooked egg noodles.

Finally, pour tuna/soup mixture into pot…

 

Finished product of tuna casserole in Instant Pot.

…and stir to combine.

 

And this is the AMAZING result…

Instant Pot Tuna Casserole in white serving dish.

 

★ Did you make this Instant Pot Tuna Casserole?

Please give it a star rating below! ★

Instant Pot Tuna Casserole in white serving dish.

Instant Pot Tuna Casserole

Rich and creamy casserole, easily made in less than 30 minutes.
4.42 from 12 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10
Calories: 283kcal
Author: Gary White

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

  • 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.

Notes

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.

Nutrition

Calories: 283kcal | Carbohydrates: 31g | Protein: 15g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 513mg | Potassium: 385mg | Fiber: 1g | Sugar: 2g | Vitamin A: 310IU | Vitamin C: 1.2mg | Calcium: 51mg | Iron: 1.8mg

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20 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?

      • Reply
        June Snelling
        June 3, 2019 at 3:18 pm

        Could this be done pip? I haven’t tried it yet but think it might help with the burn. Sounds like not enough liquid to cook noodles before the cream soups stick.

        • Reply
          Gary
          June 18, 2019 at 7:13 am

          I’ve rewritten the recipe so that we can avoid the burn message altogether! Thanks for your feedback.

    • Reply
      Andrea
      March 31, 2019 at 7:34 pm

      Me too… I’m not a newbie at Instapot so I was annoyed by my 3 burn messages ;-( looks like I might have to just let it sit and have tisidual heat cook it ;-(

      • Reply
        Gary
        April 1, 2019 at 9:47 am

        Sorry to hear that! We’ve heard from other recipe developers that there’s been a rise in the number of burn notice incidents, even in recipes that have successfully been made multiple times with no burn notices. Here’s a great article with some advice on trouble shooting: https://www.paintthekitchenred.com/instant-pot-burn-message/

  • Reply
    Audrey Arnold
    March 26, 2019 at 8:59 pm


    Good flavor. Easy to make. I used 8 oz of cream cheese as I knew I wouldn’t use the other half of the package in time. It tasted great.

    • Reply
      RetiredATLATC
      May 3, 2019 at 10:39 am


      Continually receiving burn notices as well, for the first time after many successful other recipes.

  • Reply
    Amber Elrod
    April 6, 2019 at 6:00 pm


    Awesome, quick, easy recipe

  • Reply
    K
    April 17, 2019 at 7:12 pm


    Made it to the recipe. Got some burn messages, but I don’t care because it tastes so good. The kids love it, and my husband gave me the thumbs up to make it again.

  • Reply
    Christine
    April 17, 2019 at 10:25 pm


    We tried this tonight and it’s instantly a family favorite. It felt great to see everyone go back for seconds.. including two picky teenagers. I added 2 cups of frozen peas/carrots and red pepper flakes prior to the high pressure step.. topped with fresh Italian parsley. Looking forward to trying more recipes from your site.

  • Reply
    Kayla
    May 15, 2019 at 9:16 pm


    Not something I’ll make in the instant pot due to burn notice. If I do won’t mix in the soup like the recipe says.

  • Reply
    Claire
    May 24, 2019 at 9:15 pm


    So good!! Only change I made was using cream of cheddar cheese soup in place of mushroom soup because we don’t like mushrooms. I sauteed in separate saucepan due to comments. This is much better than my traditional oven recipe. The cream cheese makes it so creamy. Family loved it.

  • Reply
    Laura
    May 30, 2019 at 5:48 pm


    Will never make this dish the old way again. Loved this super easy recipe. Made it exactly how the recipe stated. Turned out perfect. You know a good recipe when husband goes back for seconds!
    Thank you for sharing with us!

  • Reply
    Melissa Clark
    June 7, 2019 at 6:41 pm


    We were very sad that it showed “Burn” before we even had a chance for it start counting down. We are taking it out now and gonna try just putting it in the oven.

    • Reply
      Gary
      June 18, 2019 at 7:13 am

      I’ve rewritten the recipe so that we can avoid the burn message altogether! Thanks for your feedback.

  • Reply
    MARION SHEPPARD
    June 18, 2019 at 1:29 pm

    The instruction call for adding chicken broth in two different steps. Am I to assume that it is only for cooking the noodles not added to tuna mix ?

    • Reply
      Gary
      June 18, 2019 at 1:38 pm

      Only in step 4, that was a misprint. Thanks for the heads up!

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