Instant Pot Tuna Casserole
A quick and easy Instant Pot Tuna Casserole recipe that's perfect for weeknight dinners.
Prep
: 10
Total
: 25 minutes
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.
Notes
Best served hot and can be stored in the refrigerator for up to 3 days.