Instant Pot Tuna Noodle Casserole brings the old classic from your childhood & makes it fast with the pressure cooker in less than 30 min.
Who loves tuna casserole? Both the hubs and I grew up on it, so of course it is a favorite around here.
While I have my classic version with a twist, I knew I had to convert the recipe to be made in the pressure cooker to make it that much easier.
I love this version because I can make the whole recipe in just one pot. No need to boil the noodles or the peas separately or create a bunch of different bowls for mixing and then waiting for it to bake.
Add all that ease to the fact that this recipe is done in less than 30 minutes. That includes the time to pressurize AND depressurize the pot too. You can’t beat that!
tuna noodle casserole instant pot
Here are some commonly asked questions
Can this recipe be doubled?
You can, depending on the size of your pressure cooker. Be sure to keep in mind the expansion of the noodles once they are cooked. They can really fill the pot.
You might want to also increase the cooking time by 1 minute if you are doubling this recipe.
What is the best way to store leftover tuna noodle casserole?
Place any leftovers in a shallow, airtight container and keep refrigerated for up to 4 days.
simple tuna noodle casserole
Why use a shallow container to store the leftovers?
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
Can I use canned peas?
Canned peas are fine, but you will want to add them after the cooking process when you add the cheese. Since they are already so soft, you will just need that extra couple of minutes to heat them without having them cook with the pasta.
Can I make this without the bacon?
Yes- you can leave out the bacon if you like. For added texture, you can replace it with crushed crackers, panko, or breadcrumbs if desired.
Is it necessary to use a specific type of pressure cooker?
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.
instant pot tuna casserole
HOW DO YOU MAKE Instant Pot Tuna Noodle Casserole?
- Combine the broth, pasta, tuna, peas, bacon bits, garlic, salt, and pepper in the pot insert and stir.
- Close the lid, set manual pressure for 4 minutes.
- Once done, quick release.
- When the pin drops, remove the lid and stir in the cheese, evaporated milk, and cornstarch.
- Place the lid back on and let it sit for several minutes to let the mixture thicken.
- Sprinkle with additional bacon bits and cheese when serving if desired.
What can I use in place of evaporated milk?
You can sub in either heavy cream, half and half or milk in place of the evaporated milk. I like to use evaporated milk because I can keep it in the pantry and I can still get the texture of heavy cream without always having to keep it on hand.
Can I use a different type of noodle?
You bet! This recipe is great with penne, elbows, spirals or even rigatoni.
best tuna noodle casserole
To make Instant Pot Tuna Casserole you will need…
- chicken broth or water
- bowtie pasta
- tuna
- frozen peas
- bacon bits
- granulated garlic
- table salt
- pepper
- shredded cheddar cheese
- evaporated milk
- cornstarch
What is “natural pressure release”?
Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.
For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.
At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.
pressure cooker tuna casserole
Products I love when making pressure cooker tuna casserole…
This tuna casserole recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have some of these items on hand OR maybe you have never made a pressure cooker pasta before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe.
- chicken broth or water
- bowtie pasta
- tuna
- bacon bits
- granulated garlic
- table salt
- pepper
- evaporated milk
- cornstarch
- pressure cooker
If you love this Easy Tuna Casserole recipe, you’re going to love these other dinners too. Please click each link below to find the easy, printable recipe!
Other Easy Casseroles
Ritz Cracker Chicken Casserole
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Instant Pot Tuna Noodle Casserole
Ingredients
- 3 cups chicken broth or water
- 12 ounces bowtie pasta
- 2 cans of tuna – drained 5 ounces each
- 1 cup frozen peas
- ½ cup bacon bits
- 2 tsp granulated garlic
- 1 tsp table salt
- 1 tsp pepper
- 2 cups shredded cheddar cheese
- 12 ounces evaporated milk
- 1 tbsp cornstarch
Instructions
- Combine the broth, pasta, tuna, peas, bacon bits, garlic, salt, and pepper in the pot insert and stir.
- Close the lid, set manual pressure for 4 minutes.
- Once done, quick release.
- When the pin drops, remove the lid and stir in the cheese, evaporated milk, and cornstarch.
- Place the lid back on and let it sit for several minutes to let the mixture thicken.
- Sprinkle with additional bacon bits and cheese when serving if desired.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
RaeLynn says
So excited to try this recipe. If I left out the evaporated milk would I ruin it? My husband can’t have dairy. Or is there another option?
Gina Kleinworth says
Hmmm I use the evap as a replacement for heavy cream or half and half since I used to not keep those on hand when I first wrote the recipe. I would imagine you could make your own dairy-free rice milk evap for the recipe. To do so, use 3¾ cup unsweetened dairy-free rice milk, soymilk, or nut milk. Cook in a saucepan over medium-low heat. Simmer, whisking occasionally, until the liquid reduces to 1½ cups, about 30 minutes. You want it to simmer, and steam, but do not bring it to a boil. Store it in the refrigerator for up to 1 week. It can be frozen into cubes if needed later.
Gina Kleinworth says
I also recently found some coconut milk evap that you could try instead.
Susie says
This turned out lovely – I was really pleasantly surprised. I halved the recipe and made in my Ninja. I used a small tin of light evaporated milk as that was what I had and kept the same amount of peas. I left for about 10 mins after I added milk and cheese and didn’t need the cornflour. A keeper for sure! Thank you