Creamy Instant Pot Tuna Noodle Casserole
This creamy Instant Pot Tuna Noodle Casserole is an easy comfort food dinner made with tender egg noodles, tuna, cheese, and simple pantry staples.
Servings: 6
Calories: 383kcal
Ingredients
- 12 oz egg noodles
- 1 can tuna drained, I use 5 oz can
- 1 cup peas
- 3 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 cup half and half
- 1 ½ cups cheddar cheese shredded
Instructions
- Add the egg noodles to the Instant Pot liner.
- Add in the peas or corn and drained tuna.
- Pour in the chicken broth and add the salt, garlic powder, and black pepper. Secure the lid and move the pressure valve to the sealed position. Cook on manual high pressure for 3 minutes, then carefully do a quick release.
- Stir in the half and half and shredded cheddar cheese.
- Allow the casserole to sit for about 5 minutes, or until thickened to your liking.
- Serve warm and enjoy!
Notes
- The sauce will continue thickening as the casserole sits.
- Add extra shredded cheese for an even creamier casserole.
- Crushed potato chips, panko breadcrumbs, or French fried onions make great crunchy toppings.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Milk can be substituted for the half and half if needed.
Nutrition
Calories: 383kcal | Carbohydrates: 45g | Protein: 22g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1076mg | Potassium: 378mg | Fiber: 3g | Sugar: 3g | Vitamin A: 523IU | Vitamin C: 18mg | Calcium: 243mg | Iron: 2mg
