Instant Pot Tuna Casserole

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

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 283kcal

Author Gary White

Ingredients

2 Tbsp. olive oil
4 oz. baby bella mushrooms roughly diced
¾ cup yellow onions diced
1 tsp. sea salt divided
¾ cup celery diced
10 oz. canned tuna
10.5 oz. cream of mushroom soup
10.5 oz. cream of celery soup
½ 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 ½ 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, ½ 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