Instant Pot Tuna Casserole in white serving dish.

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


  • 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


  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.