Instant Pot Tuna Noodle Casserole
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Instant Pot Tuna Casserole is the ultimate comfort food made simple! Tender egg noodles, flaky tuna, and a rich, creamy homemade sauce come together in one pot for a cozy, satisfying meal.
It’s quick, easy, and perfect for those busy weeknights when you’re craving something warm and delicious.
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I’ve eaten my fair share of tuna noodle casserole over the years. Growing up in the Midwest, it’s always been a bit of a classic—a staple at potlucks and family dinners. But let’s be honest, it’s not always a home run. When it’s seasoned well and creamy, it’s absolutely delicious. But too often, it can turn out dry and bland. You’ve got to try this ultimate creamy version I make in my Instant Pot.
This recipe is packed with flavor, perfectly creamy, and anything but dry. It’s everything you love about tuna noodle casserole without any of the usual pitfalls. Plus, it’s quick and easy, making it ideal for busy weeknights.
If you’re looking for more tried-and-true dinner ideas, don’t miss some of my all-time favorites like easy beef stroganoff recipe, beef enchilada casserole, and my go-to easy baked ravioli that always gets rave reviews!
Why you’ll love this old fashioned tuna casserole
- Easy to find ingredients – Most of the ingredients are pantry staples.
- Quick and easy recipe – It’s an easy recipe that’s ready in under 30 minutes from start to finish.
- No canned soup – The recipe is super creamy without using cream of mushroom soup or cream of celery soup.
- One-pot dinner – It’s a one pot dish making it perfect for busy weeknights!
Step-by-step directions for tuna casserole
STEP 1: Set out 1 cup of frozen peas so that they will begin to thaw.
STEP 2: Drain tuna and add to Instant Pot. Albacore Tuna packed in water is my favorite, but any canned tuna will work.
STEP 3: Add chicken broth (water or vegetable broth can be substituted here), cubed cream cheese, tuna and egg noodles to the pot.
PRO TIP: If using several opened bags of pasta, weigh the pasta to ensure that you have exactly 12 oz. Using too much pasta will cause the casserole to be dry.
STEP 4: Add 1/2 teaspoon pepper, 1 teaspoon salt, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder to the mixture and give everything a quick stir.
STEP 5: Place the lid on the Instant Pot, turn the pressure valve to the sealed position, press manual, and set the time for 3 minutes. It will take the pot a few minutes to come to pressure.
STEP 6: When the 3 minutes of high pressure is finished, do a quick release. Once the pin has dropped, all the remaining pressure will be released.
Carefully open the Instant Pot and stir in a 5 oz can of evaporated milk (instead of heavy whipping cream), 1 1/2 cups cheddar cheese, and 1 cup peas. Stir everything together.
STEP 7: Let the casserole sit, stirring occasionally, until the peas are warmed through and the cheese is melted. If it seems too runny, don’t worry; it will thicken as it sits.
STEP 8: Now squeeze in 2 tablespoons of fresh lemon juice. I love how the lemon brightens this dish.
STEP 9: Garnish with fresh parsley (optional) and serve immediately.
What to serve with tuna casserole
Variations
Add a crunchy topping:
- Bread Crumbs – Mix together 1/4 cup melted butter and 1 cup Panko bread crumbs.
- Potato Chips – Crush 1 to 1 1/2 cups potato chips.
Transfer casserole to a baking dish and top with a preferred crunchy topping. Place under the broiler until the topping becomes golden brown. Watch carefully, it shouldn’t take more than 2-3 minutes.
How to keep tuna casserole from getting dry
The key is to have enough moisture when cooking the pasta. Be sure to add exactly 12 oz of pasta and cook it for no more than 3 minutes.
This recipe is super creamy from the cream cheese and evaporated milk but can dry out after refrigerating. When rewarming, add a bit of milk or heavy cream before heating in the microwave.
More instant pot recipes
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Instant Pot Tuna Noodle Casserole
Equipment
Ingredients
- 1 cup Frozen Peas
- 4 cup Low- Sodium Chicken Broth or Water
- 4 ounce Cream Cheese Cubed
- 12 ounce Egg Noodles
- 1/2 teaspoon Pepper
- 1 teaspoon Salt
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 2 10 ounce Tuna Packed in water
- 5 ounce Evaporated Milk
- 1 1/2 cup Cheddar Cheese Shredded
- 2 Tablespoon Fresh Lemon Juice
Instructions
- Remove 1 cup peas from freezer so that they can begin to thaw. Drain tuna and add to Instant Pot.1 cup Frozen Peas
- Add chicken broth (water or vegetable broth can be substituted here), cubed cream cheese, tuna, and egg noodles to the pot.4 cup Low- Sodium Chicken Broth or Water, 4 ounce Cream Cheese, 12 ounce Egg Noodles, 2 10 ounce Tuna
- Add pepper, salt, garlic powder and onion powder to the mixture. Give everything a quick stir.1/2 teaspoon Pepper, 1 teaspoon Salt, 1/2 teaspoon Garlic Powder, 1/2 teaspoon Onion Powder
- Place lid on instant pot, turn vent to sealed position, press MANUAL and set the time for 3 minutes. It will take the pot a few minutes to come to pressure. When the 3 minutes is finished, do a quick release. When the 3 minutes is finished, do a quick release.
- Stir in the evaporated milk, shredded cheddar cheese and peas. Let the pasta sit until the cheese is melted and the peas warmed.5 ounce Evaporated Milk, 1 1/2 cup Cheddar Cheese
- Stir in 2 Tbsp fresh lemon juice and garnish with chopped parsley and serve immediately.2 Tablespoon Fresh Lemon Juice
Notes
- Microwave: In a microwave-safe dish, add a little bit of milk or cream to the pasta and microwave in 30-second increments until the casserole is warmed through.
- Stovetop: In a small saucepan, warm the casserole over low heat with a small amount of cream or milk until heated through.
Could you substitute the egg noodles with regular noodles?
Yes, you can use spaghetti or even macaroni noodles. The key is to do the quick release so the noodles don’t get over cooked.
I used 10 ounce cream cheese spread with Jalapeños. Omitted the 5 ounce of condensed sweet milk. Don’t need it with the spread. One can of corn drained. My family does not like peas. Followed rest of the recipe. It turned out great. My son gave it 5*s.
Great idea! I love the spicy kick idea!
There is no sweetened condensed milk in this recipe.
Nope, it calls for evaporated milk.
What setting is manual??
Pressure? High or low?
I have an Instant Pot IP-DUO80 and I set it to Manual. Manual is it’s own setting.
So easy & soooo delicious!
This so reminds me of growing up. My mom made tuna casserole at least once a week. But she just used a can of cream of mushroom soup, which at the time I didn’t know any different. So I really love your recipe and all the ingredients. So flavorful. I will definitely be trying this. And thanks for the stroll down memory lane!
Kristy, I have so many memories of tuna noodle casserole too. My mom made it and her best friend, who I ate with often, made it all of the time too. I love a good casserole!
I absolutely love this recipe! I batch cook my dinners. Can this recipe be doubled In my 6 quart instant pot?
I haven’t tried to double the recipe. There is plenty of room left in the pan for another recipe. I’ll comment back when I get a chance to try it. I’m so glad you enjoyed the recipe!
The nutritional information did not show up. I am most interested in the sodium content but the rest would be nice to know.
Hi Mary Jo! I updated the post to include the nutritional information. The sodium is 697mg per serving, using low-sodium chicken broth.
This is delicious! So much better than using cream of mushroom and the fresh lemon juice adds a nice flavor.
Thank you Jen!