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
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Turn the sauté button on. Once the LCD screen says HOT add the olive oil and onion. Sauté the onion until translucent.
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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.
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Add the rest of the water into the inner pot.
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Add the milk into the pot with the water.
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Pour the egg noodles into the inner pot. Pushing them down a bit with a spoon.
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Place the drained tuna fish on top of the egg noodles. Spreading it out over the noodles.
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Pour the cream of mushroom soup onto the tuna covered noodles. Spreading to cover every noodle.
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Season to taste with pepper and salt.
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Sprinkle the peas on top of the soup.
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Place lid on the IP making sure your steam valve is closed.
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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.
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Once the cooking time is done do a quick release of the steaam valve.
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Remove lid and stir.
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Serve and enjoy.
Recipe Notes
The nutritional value may vary depending on the ingredients used.
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