Instant Pot Tuna Casserole
User Reviews
5
-
Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6
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Calories
633 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Tuna Casserole
Description
The recipe begins by sautéing diced onion in oil and butter inside the Instant Pot, building a flavorful base. Chicken broth and seasonings such as garlic powder, onion powder, dill, salt, and pepper are added along with milk. Egg noodles, drained tuna, and cream of mushroom soup are layered without stirring before pressure cooking to allow the pasta to cook evenly without sticking.
After cooking, peas and shredded cheddar cheese are stirred in to finish the casserole with gentle sweetness and creamy texture from the cheese. The method ensures a homogenous, creamy tuna pasta with tender noodles and tender chunks of tuna throughout. Layering ingredients helps prevent the burn warning common with instant pot pasta recipes.
Options for substitutions include using different pasta shapes like elbow macaroni, dairy-free alternatives, or adding vegetables such as carrots or mushrooms. The dish can be stored refrigerated for up to 3 days or frozen for 2 months. For a crunchy breadcrumb topping, the casserole can be broiled briefly in an oven after cooking.
Ingredients
- 1 tablespoon olive oil
- 3 tablespoon butter
- ½ onion diced
- 3 cups chicken broth
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dill dried
- 1 cup milk or milk of choice
- 12 oz egg noodles uncooked, wide
- 2 cans solid white albacore tuna 6 oz cans, drained
- 2 cans cream of mushroom soup 10.5 oz cans
- 1 cup pea frozen
- 2 cups cheddar cheese shredded
Instructions
- Turn the instant pot on sauté mode.
- Heat for approximately 2 minutes then add in oil and butter, stirring until the butter has melted.
- Add in onions and sauté onions for about 3-5 minutes until they are fully cooked.
- Add in chicken broth, salt, pepper, garlic powder, onion powder, dill, and half-and-half and mix well.
- Place the noodles on top of the liquid mixture. DO NOT stir.
- Add the canned tuna to the top of the noodles. (Making sure it is evenly distributed on top of the noodles. DO NOT stir.
- Add the cream of mushroom soup and spread evenly on top of the tuna. DO NOT stir.
- Place the lid on the Instant Pot and close the pressure value on top (push it away from you to close).
- Set the Instant pot to Manual – High Pressure for 3 minutes.
- After the timer goes off, release the pressure carefully using a towel.
- Once the pressure has been released, open the Instant Pot.
- Add the peas and shredded cheese and stir well to combine all ingredients.
- Serve immediately.
Notes
- Layer the ingredients carefully to avoid burn warnings on the Instant Pot caused by pasta absorbing liquid too quickly.
- Use solid white albacore tuna for a milder flavor, preferably in water rather than oil.
- Milk or half-and-half can be used depending on desired creaminess; half-and-half will increase richness.
- Elbow macaroni can substitute egg noodles if cooking time is increased to 4 minutes; gluten-free pasta can also be used with adjusted cooking time.
- To add texture, top the cooked casserole with breadcrumbs and broil briefly to brown.
- Additional vegetables like baby carrots or mushrooms may be added to enhance nutrition and flavor.
- Store leftovers in an airtight container in the fridge up to 3 days or freeze for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 633 kcal
% Daily Value*
| Calories | 633kcal | 32% |
| Carbohydrates | 54g | 18% |
| Protein | 39g | 78% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 136mg | 45% |
| Sodium | 1877mg | 78% |
| Potassium | 665mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 852IU | 17% |
| Vitamin C | 19mg | 21% |
| Calcium | 366mg | 37% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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