This is a simple recipe for tuna noodle casserole that is made in the Instant Pot. Creamy noodles mixed with tuna and peas makes for a quick and easy dinner idea.
Like most people, I grew up on tuna noodle casserole. I think it was served on those nights where either they wanted something quick and easy, or it could have been a budget factor.
Either way, this was one of those comfort food recipes that didn't require much time to make. And I have to say I love those kinds of recipes.
How To Make Tuna Noodle Casserole
Friday always seems to be a busy day in our home. I admit sometimes I don't feel like cooking, so we order out. Or I make this quick and easy casserole like I had growing up.
To make this tuna casserole even easier I started making it in the Instant Pot. Pretty shocking I know, what can I say I love my Instant Pot.
I start by turning my Instant Pot on to sauté, once it says hot I'll add olive oil. Then I add diced up onions into the inner pot and sauté until the onions are translucent.
Just to make sure I don't get that dreaded burn notice, I'll deglaze the inner pot with water. This just helps loosen any stick-on onion that might cause that burn notice.
Once the inner pot is deglazed I will add the rest of the water and milk. Then I add my egg noodles. Pushing them down as much as I can.
Then I coat the noodles with tuna fish that has been packed in water. Next, I add the cream of mushroom soup making sure to cover all the noodles. Topping it off with the peas.
How Long Do I Cook The Casserole For
I felt it was important that the noodles be covered by the cream of mushroom soup. This way the soup will help soften the noodles as the casserole cooks.
The soup also acts as a barrier for the peas so they don't fall to the bottom of the inner pot. Again this is something that might cause that burn notice.
If the ingredients are layered any other way then this tuna noodle casserole recipe may not turn out.
Once all the ingredients are in place your lid on your Instant Pot. Close your steam valve to sealing if your IP doesn't do that automatically.
If you are new to using an Instant Pot then you may want to go check out How to set up and Instant Pot. I show you the parts of the IP and what their functions are.
Once you have the lid in place and the valve is sealed, press the pressure cooker button. Then adjust the cooking time to 3 minutes by pushing the - or + buttons.
It takes about 3 minutes for the pressure cooker to say ON. Then about another 10-15 minutes give or take for it to start counting down.
Once the cooking time has finished you will want to do a quick release. This means you turn or press your steam valve to venting. Please be careful of the steam.
With all the steam released remove the lids to the Instant Pot. Give the casserole a good stir and serve.
We like to have tuna noodle casserole with potato chips on the side.
Tips
If you want a nice crispy crust to your casserole. You can always place the casserole in a baking dish and then crumble up some chips up.
Sprinkle the chips over the casserole and place it under the broiler for a couple of minutes.
I have also heard that the air fryer lid works wonderfully for this. Unfortunately, I have yet to get that lid. I see an Amazon purchase coming soon.
This recipe is great if you are a beginner or are just looking for a quick and easy dinner idea.
However, if you are new to using the Instant Pot, head over and check out How to do a water test in an Instant Pot. I give you a great storage idea tip in that article.
Answering the question "what's there to eat" ~ Jen
Other My Creative Manner Instant Pot recipe you may enjoy are:
- Tater Tot Casserole
- Whole Chicken
- Egg Bites
- Chicken Noodle Soup
- Beef Stew
- Instant Pot Beef and Broccoli
- Buttered Noodles
If you are looking for homemaking inspiration whether it be decorating, cleaning tips, or organization. Head over to our sister sites Youtube channel where we share many homemaking ideas.
Instant Pot Tuna Noodle Casserole
Creamy noodles that are mixed with tuna and peas. A simple to make recipe using a pressure cooker.
Ingredients
- 1 Teaspoon Olive Oil
- 1 Small Onion diced fine
- 3 Cups Water
- 1 Cup Milk
- 16 Ounces Egg Noodles I used extra wide
- 2 (5 oz) Cans Tuna fish~ that's drained I used tuna that was packed in water
- 2 Cans Cream of mushroom soup
- 1 Cup Frozen Peas
- ¼ Teaspoon Salt or to taste
- ½ Teaspoon Black Pepper or to taste
Instructions
-
Turn the sauté button on. Once the LCD screen says HOT add the olive oil and onion. Sauté the onion until translucent.
-
Add a little of the water into the inner pot to deglaze the pot. Once you feel there is nothing stuck to the bottom of your Instant Pot turn the sauté button off.
-
Add the rest of the water into the inner pot.
-
Add the milk into the pot with the water.
-
Pour the egg noodles into the inner pot. Pushing them down a bit with a spoon.
-
Place the drained tuna fish on top of the egg noodles. Spreading it out over the noodles.
-
Pour the cream of mushroom soup onto the tuna covered noodles. Spreading to cover every noodle.
-
Season to taste with pepper and salt.
-
Sprinkle the peas on top of the soup.
-
Place lid on the IP making sure your steam valve is closed.
-
Press the pressure cooker button, making sure it's set to high pressure. Then adjust your cooking time to 3 minutes. It will take about 10-15 minutes for the Instant Pot to come to pressure.
-
Once the cooking time is done do a quick release of the steaam valve.
-
Remove lid and stir.
-
Serve and enjoy.
Your recipe says natural release but it also says turn to vent the steam...which one?
Thank you for noticing my mistake. It should have said a quick-release, not natural release.
Very good recipe. Noodles had a good thick texture from cooking in the pot. Only complaint is that it definitely needed salt added to the plate.
Glad that you enjoyed the recipe.
Hi Jennifer! Great looking recipe! Were those two 5oz or two 12oz cans? Thanks!
Thank you for your great question. I made sure to fix that in the recipe. I used two 5 ounce cans but you could use one 12 ounce.
Thank you! Making it this weekend! Can't wait!
Enjoy
Did you use condensed cream of mushroom soup or ready to eat cream of mushroom soup?
To follow my “blood type” way of eating, I eat Portabella mushrooms; not white mushrooms. Progresso makes a ready to eat mushroom soup with Portabellas in an 18 oz can. If you are using condensed mushroom soup, I think I could use 2 cans of the Progresso soup and cut down on the water / milk liquids. TIA
Yes, I did use condensed cream of mushroom soup. If you use the Progresso soup you can cut down on the milk but I wouldn't cut down on the water. The amount of water is needed to bring the Instant Pot to pressure, otherwise, that dreaded burn notice could happen. My green garnish I believe was fresh curly parsley. I hope I was able to answer all your wonderful questions.
And one last question, what green leaf herb did you put on top?
I made this recipe (sort of) tonight and it was a big hit. I only had 1 can cream of mushroom and 1 can cream of chicken. Also I used 1 cup water and 2 cups chicken broth for flavor since we don't like peas. I replaced them with a can of mushrooms. Thank you for this amazing Tuna Noodle memory of days gone by.
That is one of the things I love about cooking is I can change things up to fit our likes. Sounds like you did just that. I'm glad you enjoyed some amazing tuna noodle memories.