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4.5 from 6 votes

Instant Pot Tuna Noodle Casserole

Creamy, cheesy and always comforting, this Instant Pot Tuna Noodle Casserole is so easy you’ll never bake it again. And bonus - this recipe is made from scratch!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
50 mins
Servings: 8 servings
Calories: 497 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1/4 cup unsalted butter
  • 8 oz fresh mushrooms sliced
  • 1 medium onion chopped
  • 1 medium bell pepper diced
  • 1 teaspoon salt divided
  • 1 teaspoon pepper divided
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 cups reduced-sodium chicken broth
  • 2 cups half and half
  • 8 oz (4 cups) uncooked egg noodles
  • 3 (5 oz each) cans light tuna in water, drained
  • 2 tablespoons lemon juice
  • 2 cups shredded Colby-Jack cheese
  • 2 cups frozen peas thawed
  • 2 cups crushed potato chips

Instructions

    Cup of Yum
  1. Select the sauté setting on a 6-quart Instant Pot or electric pressure cooker. Add the butter. When the butter melts, add the mushrooms, onion, and sweet pepper. Cook, stirring, until the vegetables are tender, about 6-8 minutes. Season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Add the garlic and cook an additional minute.
  2. Stir in the flour and cook for another minute. Gradually whisk in the chicken broth. Bring the mixture to a boil, stirring constantly, until it thickens slightly, about 1-2 minutes. Stir in the cream and the noodles.
  3. Place the top on the Instant Pot and lock the lid. Make sure the vent is closed.  Select manual, adjust the pressure to high and set the time to 3 minutes.
  4. When the time is finished, do a quick-release to release any remaining pressure.
  5. Combine the tuna, lemon juice and the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl.
  6. Select the sauté setting on the Instant Pot and stir in the tuna mixture, the cheese, and the peas. Cook for a few minutes, just until heated through.
  7. Serve the tuna casserole topped with the crushed potato chips.

Notes

  • Recipe source: Taste of Home Instant Pot Cookbook
  • Recipe source: Taste of Home Instant Pot Cookbook
  • Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
  • Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition Information

Calories 497kcal (25%) Carbohydrates 34g (11%) Protein 30g (60%) Fat 28g (43%) Saturated Fat 14g (70%) Polyunsaturated Fat 7g Trans Fat 0g Cholesterol 105mg (35%) Sodium 1219mg (51%) Fiber 5g (20%) Sugar 9g (18%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 497

% Daily Value*

Calories 497kcal 25%
Carbohydrates 34g 11%
Protein 30g 60%
Fat 28g 43%
Saturated Fat 14g 70%
Polyunsaturated Fat 7g 41%
Trans Fat 0g 0%
Cholesterol 105mg 35%
Sodium 1219mg 51%
Fiber 5g 20%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.