Pressure Cooker Tuna Noodle Casserole Recipe

Pressure Cooker Tuna Noodle Casserole Recipe
Pressure Cooker Tuna Noodle Casserole Recipe photo by Taste of Home
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Pressure Cooker Tuna Noodle Casserole Recipe

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We tweaked this family friendly classic to work for the pressure cooker. It's easy, wholesome and totally homemade!—Taste of Home Test Kitchen, Milwaukee, Wisconsin
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min. + releasing
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min. + releasing

Ingredients

  • 1/4 cup butter, cubed
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 medium sweet pepper, chopped
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 2 cups reduced-sodium chicken broth
  • 2 cups half-and-half cream
  • 4 cups (8 ounces) uncooked egg noodles
  • 3 cans (5 ounces each) light tuna in water
  • 2 tablespoons lemon juice
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 2 cups (about 8 ounces) frozen peas, thawed
  • 2 cups crushed potato chips

Directions

Select saute setting, and adjust for high heat, in a 6-qt. electric pressure cooker. Heat butter. Add mushrooms, onion, sweet pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
Stir in cream and noodles. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 3 minutes. When finished cooking, allow pressure to naturally release for 3 minutes, then quick-release any remaining pressure according to manufacturer's directions.
Meanwhile, in a small bowl, combine tuna, lemon juice and remaining salt and pepper. Select saute setting, and adjust for low heat. Stir cheese, tuna mixture and peas into noodle mixture. Cook until heated through. Just before serving, sprinkle with potato chips. Yield: 10 servings.
Originally published as Pressure Cooker Tuna Noodle Casserole in One Pot Instant Pot Winter 2017

  • 1/4 cup butter, cubed
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 medium sweet pepper, chopped
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 2 cups reduced-sodium chicken broth
  • 2 cups half-and-half cream
  • 4 cups (8 ounces) uncooked egg noodles
  • 3 cans (5 ounces each) light tuna in water
  • 2 tablespoons lemon juice
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 2 cups (about 8 ounces) frozen peas, thawed
  • 2 cups crushed potato chips
  1. Select saute setting, and adjust for high heat, in a 6-qt. electric pressure cooker. Heat butter. Add mushrooms, onion, sweet pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
  2. Stir in cream and noodles. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 3 minutes. When finished cooking, allow pressure to naturally release for 3 minutes, then quick-release any remaining pressure according to manufacturer's directions.
  3. Meanwhile, in a small bowl, combine tuna, lemon juice and remaining salt and pepper. Select saute setting, and adjust for low heat. Stir cheese, tuna mixture and peas into noodle mixture. Cook until heated through. Just before serving, sprinkle with potato chips. Yield: 10 servings.
Originally published as Pressure Cooker Tuna Noodle Casserole in One Pot Instant Pot Winter 2017

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