Instant Pot Tuna Noodle Casserole

So you’re craving something warm, comforting, and ridiculously easy, but also want to feel like you cooked something without actually… cooking too much? My friend, you’ve come to the right place. We’re diving headfirst into the glorious, cheesy, nostalgic world of Instant Pot Tuna Noodle Casserole. Prepare for your mind to be blown, or at least mildly impressed.

Why This Recipe is Awesome

Okay, let’s be real. Who has hours to spend slaving over a hot stove anymore? Not me, and probably not you. This recipe is your weeknight superhero. It’s one-pot magic (yes, really!), super customizable, and genuinely delicious. Plus, it’s pretty much idiot-proof – even *I* haven’t messed it up, which is saying something. We’re talking comfort food that’s faster than most takeout. Your inner child (and outer adult) will thank you.

Ingredients You’ll Need

• Butter: The good stuff. 2 tablespoons. Or margarine, if you’re feeling rebellious (but don’t).
• Onion: One small one, chopped. Adds a little something-something.
• Celery: A stalk or two, chopped. For that classic crunch without *too* much crunch.
• Garlic: 2-3 cloves, minced. Because everything is better with garlic. Don’t fight me on this.
• Cream of Mushroom Soup: One can (10.5 oz). The OG creamy base.
• Milk: About 1 cup. Whole milk makes it creamier, but whatever you have works.
• Chicken Broth (or veggie broth): 1 cup. For flavor, duh.
• Egg Noodles: 6 oz, medium width. The star carb of the show. Don’t break them!
• Canned Tuna: Two 5-oz cans, drained. The protein powerhouse. Use tuna packed in water for lighter fare, oil for more flavor.
• Frozen Peas: 1/2 cup. For a splash of green and a tiny bit of health.
• Shredded Cheddar Cheese: 1 cup (or more, no judgment). Because cheese makes everything a party.
• Salt & Pepper: To taste. Seasoning is key, people!

Step-by-Step Instructions

1. Sauté Time: Hit “Sauté” on your Instant Pot. Add butter. Once melted, toss in the chopped onion and celery. Cook until they’re soft and smelling amazing, about 3-5 minutes. Stir in the minced garlic for another minute until fragrant.
2. Liquid Gold: Pour in the cream of mushroom soup, milk, and chicken broth. Give it a good whisk to combine everything and scrape up any bits from the bottom. This is crucial for avoiding a “Burn” notice.
3. Noodle Drop: Gently add the egg noodles to the pot. Do not stir them in completely. You want them mostly submerged but resting on top of the liquid. This prevents them from sticking to the bottom.
4. Pressure Cook: Secure the lid, make sure the vent is sealed. Cook on “Manual” or “Pressure Cook” (High Pressure) for 3 minutes. Yes, just three.
5. Release & Stir: Once cooking is done, do a Quick Release of the pressure. Be careful of the steam! Open the lid once the pin drops.
6. Mix-ins: Add the drained tuna, frozen peas, and half of the shredded cheese to the pot. Stir everything together until well combined and the cheese starts to melt into that glorious sauce.
7. Cheese Please: If you want, sprinkle the remaining cheese on top and close the lid for a few minutes (without pressure) to let it get extra melty and gooey. Or, serve it right away – your call, boss!

Common Mistakes to Avoid

• Stirring the noodles in too much: Remember step 3? If you mix the noodles into the bottom layer, they’ll likely stick and give you a dreaded “Burn” notice. Don’t do it!
• Forgetting to deglaze: That initial sauté step? Make sure you scrape up *all* the little browned bits from the bottom before adding liquids. These can also cause a “Burn” warning. Rookie mistake!
• Not draining the tuna: No one wants watery casserole. Give that tuna a good squeeze!
• Using *too* much liquid: Stick to the measurements. The Instant Pot doesn’t evaporate liquid like a stovetop, so more isn’t necessarily better here.
• Being shy with the cheese: This isn’t a mistake, per se, but it *is* a missed opportunity. Don’t skimp on the cheese. FYI.

Alternatives & Substitutions

• Cream of *X* Soup: Don’t have mushroom? Cream of celery or chicken works too! IMO, mushroom gives it that classic vibe.
• Veggies: Not a pea person? Swap them for corn, diced carrots, or even some spinach wilted in at the end.
• Cheese: Cheddar is classic, but a mix of cheddar and Monterey Jack, or even some gruyere, would be fancy-pants delicious.
• Noodles: While egg noodles are traditional, penne or elbow macaroni could work in a pinch. Just adjust cooking time – usually half the package directions minus 1-2 minutes for other pasta shapes.
• Dairy-Free: You *can* try dairy-free milk and cheese, and there are even dairy-free cream of mushroom soup alternatives. The texture might be slightly different, but the comfort factor should remain.

FAQ (Frequently Asked Questions)

• Can I use fresh mushrooms instead of canned soup? Absolutely! Sauté them with the onion and celery. You’ll need to increase your broth/milk slightly to make up for the liquid from the soup.
• My casserole is too thick/thin. Help! Too thick? Add a splash more milk or broth until it’s perfect. Too thin? Let it sit for a few minutes; the noodles will continue to absorb liquid. Or, mix a tablespoon of cornstarch with a tablespoon of cold water, stir it in, and sauté for a minute.
• Can I bake this in the oven instead? You sure can, but then it wouldn’t be *Instant Pot* Tuna Noodle Casserole, would it? For an oven version, boil your noodles separately, combine all ingredients, top with cheese/bread crumbs, and bake at 375°F (190°C) for 20-25 minutes.
• Is it weird to add hot sauce? Weird? No, bold! A dash of hot sauce can give it a nice kick. Go for it!
• Can I make this ahead of time? You *can*, but it’s best served fresh. If you do make it ahead, store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if it’s too dry.

Final Thoughts

See? I told you it was easy! Now you’ve got a ridiculously satisfying, soul-warming meal that took minimal effort. Go forth, my friend, and bask in the glory of your Instant Pot prowess. You just leveled up your weeknight game. Now go impress someone – or yourself – with your new culinary skills. You’ve earned it! Seriously, go make it. You’re hungry, aren’t you?