This easy Instant Pot Tuna Casserole recipe is creamy, cheesy, and family-approved! Made in your electric pressure cooker with dry egg noodles, tuna, and cream of mushroom soup — a cozy weeknight dinner in just 20 minutes.
There I was, standing in my kitchen after a long day, trying to figure out dinner with a hungry family waiting in various spots in the house (note: they weren't standing by to help me sort this out.)
Enter my trusty Instant Pot (aka my electric pressure cooker) and this cozy Instant Pot Tuna Casserole recipe.
It’s creamy, cheesy, and oh-so nostalgic — just like Mom’s old fashioned tuna noodle casserole, only faster, easier, and made without turning on the oven. With a few pantry staples (think dry egg noodles, tuna, and cream of mushroom soup), dinner comes together in a breeze.
This is the kind of easy recipe that makes you feel like a dinner hero without breaking a sweat.
Why You’ll Love This Recipe
- One pot = fewer dishes. No need to pre-boil noodles or use a baking dish. This is basically my love language.
- Fast and cozy. Comfort food in 20 minutes flat.
- Budget-friendly. Made from simple pantry staples like tuna, milk, and noodles.
- Family-approved. Even the picky eaters will love that creamy sauce.
- Customizable. Add veggies, a crispy topping, or make it gluten-free!
Ingredients (and Why They Work)
- Tuna: The star of the show. I use canned tuna in water, drained well. Albacore tuna gives firm texture; chunk light is softer.
- Uncooked egg noodles: Toss them in dry — no need to pre-cook. They soak up all that delicious creamy sauce as they cook.
- Cream of mushroom soup: This creates that nostalgic, velvety base. You can also use cream of celery soup or even cream of chicken.
- Milk or chicken broth: Milk gives you that rich, creamy sauce, while chicken broth or vegetable broth keeps it lighter.
- Cheddar cheese: Adds the signature cheesy melt. Swap part of it for Monterey Jack if you want a smoother flavor.
- Frozen peas: Toss them in at the end — they’ll heat through perfectly and add a little pop of color.
- Seasonings: Salt, pepper, and garlic powder bring it to life. A sprinkle of dried parsley adds freshness.
- Butter and onion: They build that comforting base flavor every good casserole deserves.
How to Make Instant Pot Tuna Casserole
Note: I used a 6 quart Instant Pot in this recipe.
Step 1: Sauté the onion. Turn your Instant Pot to Sauté. Melt butter and cook diced onion until soft and fragrant, 2–3 minutes.
Step 2: Add the liquids.
Pour in milk (or chicken broth) and scrape the bottom of the pot with your spatula to loosen any stuck bits. This keeps you safe from the BURN warning.
Step 3: Add the dry noodles and drained tuna — don’t stir. Spoon the cream of mushroom soup over the top.
Step 4: Cook. Secure the lid, close the valve, and cook on High Pressure for 3 minutes. Allow a 4-minute natural release, then quick release the rest of the steam.
Open the lid and stir gently. Add cheese and mix until it melts into a creamy sauce. Stir in frozen peas and let the residual heat warm them through.
Optional crispy topping tip: If you’re craving that old-school oven-baked vibe, transfer the mixture to a baking dish, top with panko breadcrumbs, Ritz cracker crumbs, or bread crumbs mixed with melted butter, and broil for 1–2 minutes until golden brown.
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Variations
- Cheese Swap: Try Monterey Jack for a smoother melt or add a sprinkle of parmesan for tang.
- Extra Creamy: Stir in a splash of heavy whipping cream with the cheese for a richer sauce.
- Crispy Topping: Mix Ritz crackers or panko breadcrumbs with melted butter and broil for a few minutes until golden.
- Veggie Boost: Add carrots or cauliflower for texture and nutrition.
- Gluten-Free Option: Use gluten-free egg noodles and gluten-free soup.
Storage, Reheating & Freezing
Fridge: Store leftovers in an airtight container up to 3 days.
Freezer: Portion into containers and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently in the microwave or stovetop, adding a splash of milk or chicken broth to loosen.
That usually means something stuck to the bottom. Cancel, vent, and open the lid. Stir everything, scrape the bottom, add a splash of milk or chicken stock, and try again. Always deglaze after sautéing.
Yes! Use gluten-free pasta and a gluten-free condensed soup. It turns out just as creamy and delicious.
Sure! Whisk 1 cup milk, 1 tablespoon butter, and 2 tablespoons flour together after cooking for a quick homemade creamy sauce.
Serving Suggestions
- Pair this dish with a simple side like Italian Green Beans with Tomatoes.
- Serve with warm Easy Dinner Rolls or Mediterranean roasted vegetables.
- Garnish with a sprinkle of parsley for color and freshness.
If you’ve been here a while, you know my rule: real food, real fast. This casserole fits the bill — it’s hearty enough for hungry farmers and easy enough for a Tuesday night.
Whether you’re feeding the harvest crew or just your family on a busy weeknight, this easy Instant Pot recipe will save your sanity and your supper.
So go ahead — grab that can of tuna, friend. Dinner’s about to come together faster than you can say “what’s for supper?”
Love this Instant Pot tuna casserole recipe?
Save it for your weeknight rotation and check out more easy Instant Pot recipes — they’re the perfect fix for busy farm nights when dinner needs to be done yesterday.
More Easy Instant Pot & Casserole Recipes
Recipe
Instant Pot Tuna Casserole
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Ingredients
- 2 teaspoons olive oil
- ½ cup diced yellow onion
- 32 ounces milk
- 12 ounces egg noodles
- 10 ounces canned tuna in water drained
- 2-15 ounce cans lower sodium cream of mushroom soup
- 2 cups shredded cheddar cheese
- 1 cup frozen peas
Instructions
- Turn Instant Pot to Sauté. Add 2 teaspoons olive oil, ½ cup diced yellow onion, and cook until softened.
- Pour in 32 ounces milk (or broth) and scrape bottom of pot to remove any stuck bits.
- Add 12 ounces egg noodles and 10 ounces canned tuna in water, then spoon 2-15 ounce cans lower sodium cream of mushroom soup on top. Do not stir.
- Close lid and set valve to Sealing. Cook on High Pressure for 3 minutes.
- Let pressure release naturally for 4 minutes, then quick release remaining steam.
- Stir in 2 cups shredded cheddar cheese until melted and creamy. Add 1 cup frozen peas.
- Serve warm and enjoy!
Notes
Variations
- I don't find it necessary to add any additional salt to this recipe, but you can season to taste.
- A cup of sliced mushrooms can be added and sautéed with the onions in step 1.
- You may get a burn notice as the contents come to pressure. It has always cooked just fine for me, even when the notice pops up.
- I love crushing potato chips over the top. Sounds weird, but tastes delicious! Bread crumbs would be a good texture to add, too! Pop it into a baking dish and give it a quick broil to get everything light golden brown on top.
- Fresh chopped parley gives an extra boost of fresh flavor and color.
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
Carla says
I did a Google search for tuna casserole in an Instant Pot and this was one of a few recipes that showed up. Honestly, I printed another one to try but I realized it didn't call for Cream of Mushroom soup. I love that soup so there was no way I was going to make the casserole without it. Then I saw your recipe. It looked simple enough and I read the reviews from others. That still didn't deter me. Anyway, the end result was so delicious and creamy and just the right amount of tuna flavor. I altered the recipe slightly so that I wouldn't end up with a burn notification. Anyone who's made pasta in the Instant Pot knows to add enough water to just cover the pasta so that's what I did here. I cut this recipe in half and the 16oz of broth (or milk) just wasn't enough so I added some more water from the soup can to make up the difference. I didn't have frozen peas but I did have frozen beans and it tasted just as good. Hey, ya gotta work with what you've got! I'm saving the recipe to make again another night. It's a shame that this recipe was given such low stars only because people didn't know enough to add more liquid.
Deanne Frieders says
Hi Carla, from one tuna casserole lover to another, thanks for the review!
Bailey L says
The instant pot refused to come to pressure bc of the burn notice. I followed instruction and even used more milk than it called for, still burnt and wouldn’t cook. Would have been faster to make it on the stove with how much I had to mess with it.
Donna says
I got the burn notice. IP wouldn't come to pressure & finish cooking. Opened it up & stirred. Yep, burnt on the bottom. Ugh!
james says
wish i read the comments. burn notice and scorched pan.
M says
Okay, I clicked on a pick of Lemon Orzo Salad and got this recipe. Tuna Noodle looks great, but not what I needed.
Deanne Frieders says
Surprise!! Sorry about that M. Here's the link you're looking for. https://www.thisfarmgirlcooks.com/greek-lemon-orzo-salad-with-feta/
Jen says
got the burn notice as predicted, but couldn't get the ip to come to pressure. had to remove and transfer to oven
Deanne Frieders says
I'm sorry to hear that, Jen. I'm making it again soon so I'll check it out.
Dan says
Same
Kristina says
What do you mean by turn after putting the soup in?
Deanne Frieders says
I'm not sure how that word snuck in there, Kristina. No need to turn anything, in fact, don't stir it after spreading the soup ;). I've fixed the recipe card to reflect that. Thanks for taking the time to leave feedback!