Creamy, savory, and ready in just a few simple steps, Instant Pot Tuna Casserole is comfort in a bowl. This family-friendly dinner is ready in less than 30 minutes and is made with just a handful of easy steps!
27 ouncecans tunaalbacore or chunk light tuna; Not drained; flaked
1 ½cupsmilkwhole or 2%
½cupall-purpose flour
1 ½cupshredded cheddar cheese
Freshly cracked pepper + salt
Instructions
Heat the Instant Pot to high on the sauté setting. Add the butter, onion, celery, carrots, and mushrooms and sauté, stirring frequently, for 4-5 minutes, or until the onion is translucent.
Add the garlic, dried dill, dried parsley, onion powder, garlic powder, and frozen green peas to the pot. Saute for 2-3 minutes, or until nice and fragrant. Turn off the saute setting.
Add the chicken broth, dijon mustard, salt, egg noodles, and undrained & flaked tuna into the pot. Stir well until combined.
Lock on the pressure cooking lid and pressure cook on high for ZERO (yes, 0!) minutes. Natural-release the pressure for 5 minutes and then quick-release the rest of the pressure.
In a small mixing bowl, whisk together the all-purpose flour, and whole milk to make a slurry. Stir the slurry and the shredded cheddar cheese into the tuna mixture. Turn the sauté feature onto high heat and bring the mixture to a boil, stirring regularly, or until the sauce has just thickened, or for about 1-3 minutes.
Season the casserole with additional salt and pepper to taste and enjoy hot!
Notes
Refrigeration: Leftovers keep covered in an airtight container in the refrigerator for 3-4 days.
Freezing: Leftovers, once cooled, can also be frozen in a freezer-safe bag for up to 3 months. For best results, defrost in the refrigerator for 12-24 hours before reheating.
Reheat: Reheat the thawed tuna casserole in a microwave on medium heat for 1-2 minutes, stirring between intervals, or until warmed through. Add milk by the tablespoon, if needed, to thin out the casserole.