Pressure Cooker Tuna Noodle Casserole Recipe

2 1 1
Pressure Cooker Tuna Noodle Casserole Recipe
Pressure Cooker Tuna Noodle Casserole Recipe photo by Taste of Home
Publisher Photo

Pressure Cooker Tuna Noodle Casserole Recipe

Read Reviews
2 1 1
Publisher Photo
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 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.

Test Kitchen tips
  • Canned mushrooms also work well in this recipe.
  • Frozen mixed peas and carrots are an option and increase the vegetable serving.
  • 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 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.

    Test Kitchen tips
  • Canned mushrooms also work well in this recipe.
  • Frozen mixed peas and carrots are an option and increase the vegetable serving.
  • Originally published as Pressure Cooker Tuna Noodle Casserole in One Pot Instant Pot Winter 2017

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forPressure Cooker Tuna Noodle Casserole

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review
    Sort By :

    Average Rating
    MY REVIEW
    PMMitchell User ID: 6620084 272559
    Reviewed Sep. 2, 2017

    "This was disappointing. I **LOVE** tuna casserole; it's probably my favorite dish. However, part of what I like is the taste of the tuna and this dish is so rich (because of the butter, half and half and cheese) that you really can't taste anything other than dairy. It might be better with chicken which has no taste to begin with. I would not make this again."

    Loading Image