This instant pot tuna casserole recipe is full of tender noodles, gooey cheese, a creamy sauce and flaky tuna! With a few pantry staples this simple recipe is makes a perfect quick weeknight meal for the whole family!
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Why You'll Love This Recipe
- No canned cream of mushroom soup!
- A classic tuna casserole made easy with the use of an instant pot!
- Makes great leftovers! The flavor is even better the next day!
Ingredient Notes
- Tuna - I always use the tuna packed in water. This recipe calls for 2 cans however you may add an extra can of tuna if you like.
- Peas - You can use frozen peas, canned peas or steamed fresh peas.
- Egg Noodles - I use the medium sized egg noodles. If you can't find the medium ones I would opt for the small size over the large ones.
- Mozzarella Cheese - You can use just shredded mozzarella or you can get the different blends of shredded white cheeses like an Italian cheese blend. I recently use a mozzarella provolone cheese blend that was really good.
- Ranch Seasoning - You do not want to leave the ranch dressing mix out. If you do this tuna casserole recipe will turn out very bland.
Couple Things You'll Need
Step by Step Instructions
- Dump 8 ounces of medium sized egg noodles into the inner pot of a 6 quart instant pot.
- Sprinkle one packet or 3 Tbs of Hidden Valley Ranch Dressing Mix over the noodles.
- Pour the chicken broth aka chicken stock, over the dressing mix and dry pasta.
- Secure the instant pot lid and cook at high pressure for 4 minutes.
- When the 4 minutes is up do a quick release of the steam but allow the pot to stay on the keep warm setting.
- While that is cooking, cube the cream cheese. While it's ideal for it to be room temperature, if it's cold from the fridge the smaller the pieces of cream cheese the better as the hot pasta will be able to better melt it.
- Open and drain 2 cans of tuna fish.
- Warm a cup of milk.
- Shred the cheese.
- Carefully open the insta pot lid after the quick release of the steam.
- Add the cubed cream cheese, canned tuna, warm milk, shredded cheese and the peas.
- If using frozen peas there is not need to thaw them first.
- Use a wooden spoon to stir the contents of the pot together.
- Re-secure the lid on the instant pot and allow to sit while on the keep warm setting for 10-15 minutes.
- Release any steam that may have built up and carefully open the lid.
- Give the creamy tuna casserole a stir and serve!
- If you want a crispy topping feel free to add crushed potato chips to the top of the noodles.
- Fresh parsley makes an excellent garnish!
- Store leftover tuna casserole in an airtight container in the fridge.
Recipe FAQs
If stored in an airtight container it should be good for 2-3 days.
This isn't a recipe that I particularly recommend freezing because the quality of the casserole wouldn't be the same once thawed. The taste should be fine but the noodles may not fair well. If you choose to freeze this tuna noodle casserole just make sure it's completely cool before spreading into a freezer safe dish and sealing well. Thaw before reheating. This should be good in the freezer for up to 3 months.
A fresh green salad, dinner rolls or perhaps some garlic bread go great with this classic casserole!
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Instant Pot Tuna Noodle Casserole
- Prep Time: 5 minutes
- Cook Time: 15 minutes (does not include time needed to build or release pressure)
- Total Time: 20 minutes
- Yield: 4-6 servings 1x
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Description
This instant pot tuna casserole recipe is full of tender noodles, gooey cheese, a creamy sauce and flaky tuna! With a few pantry staples this simple recipe is makes a perfect quick weeknight meal for the whole family!
Ingredients
- 8 oz Medium Egg Noodles
- 3 cups Chicken Broth
- 1 packet Hidden Valley Ranch dressing mix (or 3 Tbs. from the bulk container)
- 1 cup Milk, warmed
- 4 oz. Cream Cheese, cubed into small pieces
- 2 cups Shredded Mozzarella Cheese
- 2 cans Tuna, drained
- ¾ cup Frozen Peas
Instructions
- Dump 8 ounces of medium sized egg noodles into the inner pot of a 6 quart instant pot.
- Sprinkle one packet or 3 Tbs of Hidden Valley Ranch Dressing Mix over the noodles.
- Pour the chicken broth aka chicken stock, over the dressing mix and dry pasta.
- Secure the instant pot lid and cook at high pressure for 4 minutes.
- When the 4 minutes is up do a quick release of the steam but allow the pot to stay on the keep warm setting.
- While that is cooking, cube the cream cheese. While it's ideal for it to be room temperature, if it's cold from the fridge the smaller the pieces of cream cheese the better as the hot pasta will be able to better melt it.
- Open and drain 2 cans of tuna fish.
- Warm a cup of milk.
- Shred the cheese.
- Carefully open the insta pot lid after the quick release of the steam.
- Add the cubed cream cheese, canned tuna, warm milk, shredded cheese and the peas.
- If using frozen peas there is not need to thaw them first.
- Use a wooden spoon to stir the contents of the pot together.
- Re-secure the lid on the instant pot and allow to sit while on the keep warm setting for 10-15 minutes.
- Release any steam that may have built up and carefully open the lid.
- Give the creamy tuna casserole a stir and serve!
- If you want a crispy topping feel free to add crushed potato chips to the top of the noodles.
- Fresh parsley makes an excellent garnish!
- Store leftover tuna casserole in an airtight container in the fridge.
Notes
The ranch dressing mix is a MUST for this recipe! If you choose to leave it out the end result is going to be really bland.
Keywords: instant pot tuna pasta, instant pot tuna casserole, instant pot tuna noodle casserole
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