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Instant Pot Tuna Casserole Recipe

Today's Instant Pot tuna casserole recipe will bring a comforting and heart-warming meal to your table in 30 minutes. Thanks to the high-pressure cooking method, the pronounced flavors that we know and love can now be brought to life more quickly and easily than ever before.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: how to make tuna casserole in the instant pot, instant pot tuna casserole, instant pot tuna casserole recipe
Servings: 4 servings
Calories: 468kcal
Author: Luna Regina


  • 6 oz low sodium canned light tuna drained
  • 2 oz yellow onion diced
  • 1 tbsp garlic minced
  • 2 oz carrots diced
  • 1 tbsp olive oil
  • 1/2 tbsp unsalted butter
  • 8 oz mushroom sliced
  • 4 oz green peas
  • 1/2 tsp salt
  • 1/2 tsp thyme chopped
  • 1/2 tsp ground black pepper
  • 1/4 tsp paprika
  • 2 tsp traditional Dijon mustard
  • 1 tsp lemon juice
  • 6 oz tagliatelle pasta dry
  • 1/4 cup whole milk
  • 1.5 cup unsalted chicken broth
  • 4 tbsps heavy cream
  • 2 oz grated cheddar cheese
  • 2 tbsp parsley chopped


  • Turn on the Sauté setting on the Instant Pot. Sauté 2 oz onion, 1 tbsp garlic, and 2 oz carrots in 1 tbsp olive oil and 1/2 tbsp unsalted butter for 2 minutes. Stir occasionally until the onion starts to turn translucent.
    Step 1: Sauté onion, garlic, and carrots in heated olive oil and butter.
  • Add 8 oz mushroom. Sauté for 3 minutes.
    Step 2: Add mushrooms.
  • Add 6 oz tuna, 4 oz green peas, 1/2 tsp salt, 1/2 tsp thyme, 1/2 tsp ground black pepper, 1/4 tsp paprika, 2 tsp Dijon mustard, and 1 tsp lemon juice. Stir.
    Step 3: Add green peas and tuna along with the spices.
  • Add 6 oz tagliatelle pasta, 1/4 cup whole milk, and 1.5 cup unsalted chicken broth. Stir.
    Step 4: Add pasta, whole milk, and chicken broth.
  • Close the lid and set the steam release valve to the sealing position. Cook on the “Meat/Stew” setting for 10 minutes.
    Step 5: Cook on the “Meat/Stew” setting.
  • When the timer is up, open the lid, and turn the steam release valve to the venting position to perform a quick-release of the steam. Stir 4 tbsps heavy cream and 2 oz cheddar cheese into the Instant Pot.
    Step 6: Perform a quick-release of the steam. Add heavy cream and cheddar cheese.
  • Take the pot out. Divide the tuna casserole into serving portions and sprinkle 2 tbsp freshly chopped parsley on top. Serve hot with a side dish of choice.
    Step 7: Divide the tuna casserole into serving portions. Sprinkle parsley on top and serve hot.


Serving: 1serving | Calories: 468kcal | Carbohydrates: 43g | Protein: 26g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 51mg | Sodium: 549mg | Potassium: 485mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3220IU | Vitamin C: 12mg | Calcium: 165mg | Iron: 2mg