Instant Pot Tuna Noodle Casserole
This recipe brings tender egg noodles and flaky tuna together in a creamy cheese sauce in less than 30 minutes.
Servings 8
Calories 354kcal
Equipment
- Instant Pot
Ingredients
- 2 10 oz Tuna Packed in water
- 4 oz Cream Cheese Cubed
- 12 oz Egg Noodles
- ½ tsp Pepper
- 1 tsp Salt
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- 4 cup Low- Sodium Chicken Broth or Water
- 5 oz Evaporated Milk
- 1 ½ cup Cheddar Cheese Shredded
- 1 cup Frozen Peas
- 2 Tbsp Fresh Lemon Juice
Instructions
- Remove 1 cup peas from freezer so that they can begin to thaw. Drain tuna and add to Instant Pot.
- Add 4 cups chicken broth, 4 oz of cubed cream cheese, and a 12 oz package of egg noodles to the pot.
- Add ½ tsp pepper, 1 tsp salt, ½ tsp garlic powder and ½ tsp onion powder to the mixture. Give everything a quick stir.
- 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 a 5 oz can of evaporated milk, 1 ½ cup shredded cheddar cheese and 1 cup peas. Let the pasta sit until the cheese is melted and the peas are warmed through.
- Stir in 2 Tbsp fresh lemon juice and garnish with chopped parsley and serve immediately.
Notes
Be sure not to add more than 12 oz of pasta to the pot. Too much pasta can cause the casserole to be dry.
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Nutrition
Calories: 354kcal | Carbohydrates: 37g | Protein: 16g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 76mg | Sodium: 697mg | Potassium: 336mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2134IU | Vitamin C: 4mg | Calcium: 235mg | Iron: 1mg