How to Make Instant Pot Savory Tuna Noodle Casserole
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Add egg noodles, water, cream of mushroom soup, black pepper, and garlic powder to Instant Pot. Stir well.
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Lock lid and set to Pressure Cook for 4 minutes.
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Quick release pressure. Fold in drained tuna and frozen peas.
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Set to sauté mode for 2 minutes, stirring until peas are heated and casserole is creamy. Serve hot.
Pro Tips for Perfect Instant Pot Savory Tuna Noodle Casserole
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of egg noodles, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Use the recommended pressure release method, and add a few minutes if you’re cooking thicker cuts or larger batches.
Frequently Asked Questions
How do I store Instant Pot Savory Tuna Noodle Casserole?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Instant Pot Savory Tuna Noodle Casserole?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for egg noodles?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
What equipment works best for this recipe?
An Instant Pot or other electric pressure cooker works best. If using a stovetop pressure cooker, follow equivalent timing and release instructions.
Any allergen notes?
This recipe may contain eggs, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.