There’s nothing quite like a comforting homemade casserole, and our Instant Pot Tuna Casserole delivers just that—effortless preparation with all the nostalgic flavors intact. Whip up this delicious dish in no time, perfect for busy weeknights when you crave something hearty and wholesome.
Growing up, tuna casserole was a staple in our family, a dish lovingly prepared by my grandmother every Sunday. We would gather around the table, eagerly anticipating that first warm bite filled with tuna, pasta, and creamy sauce. The aroma would fill the house, creating a comforting atmosphere and memories that last a lifetime. This Instant Pot version captures all those cherished memories but with a modern twist for today’s fast-paced lifestyle.
Why You’ll Love This Recipe
This recipe is a game-changer for busy home cooks. You’ll adore its simplicity—just a few common pantry ingredients, quick prep, and minimal cleanup required due to the one-pot convenience of the Instant Pot. Plus, it’s budget-friendly and easily adaptable to your family’s preferences, making it a versatile addition to your meal rotation. Whether you’re familiar with traditional tuna casserole or trying it for the first time, this updated version offers nostalgia with a modern flair.
Ingredients Notes
The magic of this casserole lies in its simplicity. Opt for quality canned tuna—chunk light tuna in water works best for a delicate flavor without overt fishiness. For pasta, medium shell pasta allows for maximum sauce absorption. Substituting with gluten-free pasta is also an option for those with dietary restrictions. The creaminess comes from a blend of mayonnaise and cream of mushroom soup. For a touch of freshness, incorporate frozen peas or chopped spinach.
Recipe Steps
Step 1
Begin by adding the pasta, one can of drained tuna, and frozen peas into the Instant Pot. Pour in two cups of water, ensuring that the pasta is submerged to cook evenly.
Step 2
Secure the Instant Pot lid and select the “Pressure Cook” setting for 3 minutes. Once done, allow a quick release of pressure. Carefully remove the lid, and give the ingredients a gentle stir.
Step 3
Incorporate the cream of mushroom soup, mayonnaise, and the second can of drained tuna. Stir everything together until the pasta is evenly coated with the creamy mixture.
Step 4
Select the “Sauté” function and cook the mixture for an additional 2-3 minutes to thicken the sauce. Stir frequently to prevent sticking, then turn off the Instant Pot once the desired consistency is reached.
Step 5
Season with salt and pepper to taste. Serve the casserole immediately or transfer it to a baking dish, sprinkle with cheese, and broil for 2 minutes for a bubbly, golden finish.
Storage Options
Store any leftover tuna casserole in an airtight container in the refrigerator for up to three days. For longer storage, freeze portions in individual containers for up to one month. To reheat, thaw in the refrigerator overnight if frozen, then microwave or bake at 350°F until heated through.
Variations & Substitutions
For a lighter version, substitute Greek yogurt for mayonnaise. Swap cream of mushroom soup for cream of celery for a different flavor profile. To make it vegetarian, omit the tuna and substitute with a can of drained chickpeas or extra vegetables like sautéed mushrooms or bell peppers.
Serving Suggestions
This casserole shines as a complete meal on its own, but it pairs excellently with a crisp green salad or steamed veggies for extra color and nutrients. Serve it for a casual family dinner or as a comforting dish for your next potluck.
Frequently Asked Questions
Can I use fresh tuna instead of canned? Yes, you can certainly use fresh tuna. Cook the fresh tuna separately by searing it with a little olive oil and salt, then flake it into the casserole at the end of the cooking process for a more luxurious version.
Is it possible to make this dish dairy-free? Absolutely! Use a dairy-free mayonnaise alternative and coconut cream in place of the cream of mushroom soup to maintain creaminess. Check the labels for hidden dairy to ensure it’s suitable for those with dairy allergies.
What if I don’t have an Instant Pot? No worries, you can still make this delicious dish using a stovetop. Cook the pasta separately, prepare the sauce in a saucepan, then combine everything in a baking dish and cook at 350°F for about 20 minutes until bubbly.
Instant Pot Tuna Casserole
Ingredients
Main Ingredients
- 12 oz egg noodles uncooked
- 2 cans tuna drained
- 1 cup frozen peas
- 1.5 cups cheddar cheese shredded
- 1 can cream of mushroom soup 10.5 oz
Instructions
Preparation Steps
- Add egg noodles, tuna, peas, cream of mushroom soup, and 1 cup water to the Instant Pot.
- Secure the lid and set the Instant Pot to pressure cook on high for 5 minutes.
- Perform a quick release and open the lid carefully.
- Stir in the cheddar cheese until melted and combined.
