Pressure Cooker Tuna Noodle Casserole is absolutely the best around. Fresh cream, mushrooms, celery add layers of flavor to bring back childhood memories.
A popular casserole dish that gained attention in the 1950’s. Pressure Cooker Tuna Noodle Casserole is one of my favorite homey and comfort food meals. It’s so ridiculously easy to make too.
For those who has a family member who won’t eat tuna, please see my Instant Pot Dijon Shrimp Linguine + Video! recipe. It was created for those who do not eat hot tuna!
Busy moms could easily throw together a “traditional” tuna noodle casserole recipe using cans of cream of soup and then bake it in the oven, heating up the kitchen. My Pressure Cooker Tuna Noodle Casserole is made with fresh ingredients and is far superior to “traditional” recipes. I believe my tuna noodle casserole recipe is the best there is and takes the taste experience to a whole other level.
Using your Instant Pot, Mealthy MultiPot or Pressure Cooker, you can have a HOMEMADE tuna noodle casserole on the table in around minutes without heating up the kitchen. I promise, this is simple and the extra few minutes it takes to create the fresh homemade cream of mushroom and cream of celery soup is worth every second!
With just one pot to dirty, working moms, dads, students and even teens can make an incredible recipe which will become your go to comfort meal for years to come.
Ingredients for Tuna Noodle Casserole
- Wide Egg Noodles
- Tuna Fish (Albacore in water is best)
- Butter – Mushrooms – Onions – Celery – Frozen Peas
- Dry Sherry or Shaoxing Wine (both are equally delicious)
- Worcestershire Sauce
- Secret Ingredient
- Chicken Broth
- Heavy Cream
Fresh Cremini mushrooms, onions, celery, butter and cream replace the cream of mushroom and cream of celery soup, usually found in tuna noodle casserole. I’m joking about that secret ingredient, but make sure not to go overboard on it, as only a small amount is needed. If you have family members who refuse to even try hot tuna, I’ve created this incredible Instant Pot Dijon Shrimp Linguine, which is very similar that they will enjoy.
Most of that time is pretty hands off and while the shrooms, onions and celery are sweating, you can gather the rest of the ingredients. So if you look at it that way, a few minutes longer for a result that is 100 times better is totally worth it!
Warning – Graphic content follows. Making homemade condensed cream of mushroom and celery soup from scratch, is not a pretty picture. It is so totally worth it though and I will let YOU be the judge…. Grab your Food Processor and let’s get started.
Pro Tip: Time saver. If you have a food processor use it for mincing up the mushrooms, onions and celery, rather than hand mincing.
Food processors are a must-have kitchen appliance. I use them a lot in recipes like my Pressure Cooker Salisbury Steak w/Onion Mushroom Gravy, Pressure Cooker Greek Meatballs, Pressure Cooker Low Carb Hot Onion Dip, Pressure Cooker Cauliflower Soufflé and so much more.
Some people leave the mushrooms in slices and I did that too, but found I enjoyed this dish by first making a proper condensed mushroom soup, with bits of fresh mushrooms.
It is the way I’ve done it on the stove for years, but for the sake of recipe testing, I tried this recipe with sliced mushrooms. Nope, while my tuna noodle casserole was still delicious, it just wasn’t up to my standard of deliciousness. The mushrooms stood out on their own too much and it lacked a honey feeling from the good old days.
Pro Tip: Mincing up the mushrooms and celery, rather than slicing them make a huge difference in the recipe texture.
The mixture looks like mush, but, what did you think it a condensed soup looks like?
Potato Starch gives this Pressure Cooker Tuna Noodle Casserole recipe a lighter taste than using all purpose flour. I use it in place of flour so often.
Pro Tip: Potato Starch is lighter and works better in the Instant Pot, Mealthy MultiPot or Pressure Cooker. It also works better as a coating when using an air fryer. It is what I use instead of flour in my Air Fryer recipes. It’s also super cheap and gluten free.
How to Make Condensed Cream of Mushroom Soup
- Grind up mushrooms and onions.
- Sweat them down over medium heat.
- Add butter, cream and seasonings and reduce until thick.
This is one of the beauties of Homemade Condensed Cream of Anything Soup. You can make as much or as little as you like and no non-pronounceable ingredients and no half cans to get old and nasty.
How do you Make Condensed Cream of Celery Soup?
- Grind up celery and onions.
- Sweat them down over medium heat.
- Add butter, cream and seasonings and reduce until thick.
Way back when, people used either a can of condensed cream of mushroom soup or a can of condensed cream of celery soup. Rather than skimping on flavor, I always opt to make both at the same time; it’s just as easy.
My Pressure Cooker Beef Stroganoff, which is another comfort, casserole type recipe has received critical acclaim and I’ve received numerous emails from readers telling me it is the best beef stroganoff they have ever had.
I’ve seen recipes where cheese is an ingredient in tuna noodle casserole and this is one of those recipes, where cheese DOES NOT make it better. Just to see the fuss, I added cheese in one of my testings of this pressure cooker recipe and I assure you, the end result was no where near as delicious.
Pro Tip: Adding peas prior to cooking, saves a tad bit of time. However, while this dish was excellent the pressure cooked peas was not very appealing. Adding the peas after pressure cooker, keeps the peas bright green and preserves the snap.
Since egg noodles cook so fast, they go in last.
If you decide to use macaroni like shells or elbows, you will need to adjust the cook time by a couple of minutes.
As you can see, I added more peas after the fact, as I like the snap of the peas. It only takes a few seconds for them to defrost and warm.
There you have it. Probably more than you ever wanted to know about this darn recipe.
Tuna Noodle Casserole is not pretty, no matter how it is served, so I used lots of floral stuff to try to make the food pretty. Hehehe.
More Instant Pot Casserole Recipes to Make:
- Instant Pot Pressure Cooker Japanese Chicken Curry
- Instant Pot Baked Ziti (Pressure Cooker)
- Pressure Cooker Cuban Black Bean Quinoa Bowls
- Pressure Cooker Chicken Taco Burrito Bowls
So, back in the 50’s and 60’s when casseroles were very popular as they were basically throw in a bunch of ingredients and pop it in the oven, they were not generally served at dinner parties. I’m wondering if it had to do with canned soup too.
My Pressure Cooker Tuna Noodle Casserole doesn’t use canned soups, so, invite some friends over and serve it at your next dinner party. Come on, try it….well, at least invite the neighborhood kids over and enjoy a nice family dinner with their friends.
Kitchen Equipment and Essentials
- Instant Pot, Mealthy MultiPot or Pressure Cooker
- J.A. Henckels Classic 8 inch Chef’s Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- di Oro Living Silicone Spatulas Set
- Alton Brown Salt Box
- Gravity Electric Salt and Pepper Grinder
- Sonder LA End Grain Teak Cutting Board, Juice Grooves & Compartments
- KitchenAid 11 Cup Food Processor
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Here is your handy printable recipe:
Pressure Cooker Tuna Noodle CasserolePrint Pin Rate
- 2 Tablespoons Butter
- 1/2 cup Yellow/Brown Onion
- 1/2 cup Fresh Celery
- 4 ounces Cremini Mushrooms
- 1.5 teaspoon Kosher Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 1 Tablespoon Potato Starch
- 2 Tablespoons Shaoxing Wine Dry Sherry or Chicken Broth
- 1 cup Heavy Cream
- 1/3 cup Mayonnaise
- 1.5 Tablespoons Dijon Mustard
- 2 cups Chicken Broth (2 tsp BTB base + 2 cups fresh water)
- 1 can Albacore Tuna Fish drained (5-6 oz)
- 8 ounces Wide Egg Noodles (package should not be less than 10-12 minute cook time)
- 1 cup Peas Frozen is best
- 1 Tablespoon Worcestershire Sauce
- 1 cup Ritz Crackers or potato chips
- 1/2 cup Extra Sharp Cheddar Cheese
- Select Sauté/Browning on your Pressure Cooker cooking pot and allow to fully heat
- Add celery, onions and mushrooms to food processor and process until small pieces (like minced).
- Add butter, the minced celery, onions and mushrooms to cooking pot and let sweat/sauté for 5 minutes.
- Add potato starch, salt and pepper and mix through veggies for about 30 seconds, or until starch is fully incorporated. Add sherry and deglaze pot.
- Pour in cream and simmer about 5 minutes, or until thick.
- Whisk in mayonnaise, Dijon mustard, Worcestershire sauce and chicken broth. Taste and adjust salt and pepper, if needed. It should be a bit slightly over seasoned.
- Mix in tuna and dump in noodles.
- Lock on lid and close pressure valve. Cook at high pressure for 1 minute. When beep sounds, wait 2 minutes, then carefully release the rest of the pressure.
- Remove lid and mix in frozen peas.
- Turn off pressure cooker. Sprinkle the cheese and crushed crackers over the top of the casserole.
- Place the Crisping Lid on top of the pressure cooker and set the temperature to 400° F. Cook for about 4 minutes, or until the topping begins to brown.