Instant Pot Tuna Noodle Casserole is a classic old fashioned recipe that you can cook in just a few minutes using your pressure cooker.
Tender noodles, peas, celery, garlic, cheese, and more.
The best part is that this creamy noodle casserole can all be cooked in one pot.
No watching water boil like the traditional stovetop method!
Instant Pot Tuna Noodle Casserole
Tuna casserole can be made in so many different ways.
Cooked on the stove, topped with crushed chips or bread crumbs and baked in the oven, slowcooked for hours using a Crock Pot or using the method I am sharing with you today.
This is my version using the pressure cooker if you want to give it a whirl!
How To Make Instant Pot Tuna Noodle Casserole
Saute | Add oil, onions, and celery and sauté until softened and translucent. This takes around 3 minutes. Then at the end toss in garlic.
Roux | Remove vegetables and then add in remaining oil and flour to create the roux. Full instructions and measurements are below.
Pressure Cook | Turn off saute, whisk in milk and broth along with spices. Then add in your pasta, tuna, and then cheese. Cook accordingly.
Serve | Once the pressure cooker is done stir in peas and let sit 2-3 minutes to warm them up then serve the tuna casserole.
What To Serve With
You can honestly serve this as a meal all by itself or reach for sides to make it stretch if you are feeding a crowd.
Dinner rolls, steamed or roasted vegetables or salad are all great options.
The flavor is versatile so get creative and serve up any of your favorites.
Best Tuna To Use
I do recommend using canned tuna that is packaged in water.
You will drain off the water before putting in the Instant Pot.
The oil style will add a greasier texture to your dish, which can be a bit messier when it come to blending together well.
Why Don’t You Cook Peas The Whole Time
The Instant Pot cooks with high pressure, which means it breaks down food fast.
If you were to add in peas and cook for the same time, it can result in mushy vegetables.
So by adding them in at the end, and essentially just warming them up, you will be able to keep the texture and flavor intact.
Go right ahead and store any leftovers you have in a proper airtight container in the fridge for 2-3 days.
When you are ready to eat it again, you can toss in the microwave to reheat or even heat it up on the stovetop in a pot.
Can I Freeze Casserole
Tuna casserole will more than likely not thaw well once being frozen.
Your pasta texture will become a lot softer, and the creamy base will likely separate.
I recommend not freezing your leftovers as more than likely it would not reheat the way you would hope for.
I have had a lot more luck freezing this Instant Pot Casserole if you were looking for something that does freeze well.
How Do You Moisten Dry Tuna Casserole
I love tuna casserole but I find a lot of times reheating this dish leaves it a bit on the dry side.
If you run into this all you have to do is add a bit of broth into the mixture and gently stir.
It helps add moisture and flavor to the casserole and you’re as good as new.
GATHER THESE INGREDIENTS NEEDED TO MAKE THIS TUNA NOODLE CASSEROLE
- Pasta of choice
- Olive oil
- Coconut milk
- Salt and pepper
- Shredded cheese
Then scroll down for full Instant Pot Tuna Casserole Measurements and instructions on creating this recipe – including a full recipe card that you can print for free that helps you shop and create easily in your kitchen!
How to Make Tuna Noodle Casserole From Scratch
Turn your Instant Pot to Saute and add 1 Tablespoon of olive oil to the pot.
Add the chopped onion and diced celery to the hot oil and cook until onion is translucent, about 3 minutes.
Add the garlic and continue cooking for 1 minute until fragrant.
Remove vegetables and put them in a small dish.
Place 2 Tablespoons of oil in the same pan and melt.
Stir in the all-purpose flour until you form a brown roux.
Turn off the Instant Pot
Whisk the coconut milk into the roux, and then add the broth and spices.
Add back in the vegetables you removed previously.
Then layer in the pasta, tuna and cheese. Do not mix.
Place the lid on the Instant Pot and set to manual for 5 minutes.
Stir in the peas and let set for 2 minutes before serving.
Mix up your tuna casserole and serve immediately.
Tuna Noodle Casserole
- Instant Pot
- 1 lb pasta of choice
- 3 Tablespoons olive oil can use butter
- 1 onion diced
- 2 stalks celery diced
- 2 garlic cloves sliced
- 4 Tablespoons all-purpose flour
- 1 cup coconut milk
- 2 cups broth
- Salt and pepper to taste
- 1 teaspoon dried dill
- 1 cup peas
- 1-5 oz can tuna
- 1/2 cup shredded cheese <– can use cashew cheese or regular mozzarella
- Turn your Instant Pot to Saute and add 1 Tablespoon of the olive oil.
- Add the onion and celery to the hot oil and cook until onion is translucent, about 3 minutes. Add the garlic and continue cooking for 1 minute until fragrant.
- Remove vegetables to a small dish.
- Place 2 Tablespoons of oil in the same saucepan and melt. Stir in the all-purpose flour until you form a brown roux.
- Turn off the Instant Pot
- Whisk the coconut milk into the roux, and then add the broth and spices.
- Add back in the vegetables, then layer in the pasta, tuna and cheese. (Do not mix.)
- Place the lid on the Instant Pot and set to manual for 5 minutes.
- Quick release.
- Stir in the peas and let set for 2 minutes before serving.
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.