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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 283kcal
Author Gary White


  • 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


  • 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.


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.


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