Instant Pot Tuna Noodle Casserole
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5 from 9 votes

Pressure Cooker Tuna Noodle Casserole

Pressure Cooker Tuna Noodle Casserole is absolutely the best around. Fresh cream, mushrooms, celery add layers of flavor to bring back childhood memories.
Prep Time15 mins
Cook Time2 mins
Pressure Release5 mins
Total Time17 mins
Course: Dinner, Lunch, Main Course, Picnic
Cuisine: American, Americana
Servings: 6 servings
Calories: 485kcal
Author: Jill Selkowitz

Equipment

Ingredients

Instructions

  • 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.

Notes

Cremini mushrooms add the best flavor. The white or button mushrooms don't have much of a flavor.
Mincing the mushrooms works much better than slicing them. I tried them sliced and minced and minced really add a special value to this dish.
Using a food processor for mincing is a huge time saver. The onions, mushrooms and celery can all go in at the same time.
If using Better than Bouillon Chicken Base instead of boxed chicken broth or homemade chicken broth, use 2 good teaspoons of the base mixed with 2 cups of fresh water.
Albacore tuna in water works the best, so that your casserole is not oily.
Adding the frozen peas in after pressure cooking, ensures the peas to remain bright green and to keep their snap. Peas defrost in a matter of seconds and by the time, you have mixed them through the Tuna Noodle Casserole, they will be perfectly warmed and ready to eat.
If you are tempted to add cheese to this recipe, please try it without first. While cheese makes everything better, it is my opinion that it degrades this recipe.
Some people like to add a potato chip topping. If you would like a topping, simple crush potato chips to make two cups crushed and sprinkle on top of the casserole. Try using the Mealthy CrispLid to quickly crisp them up right in the pot!

Nutrition

Calories: 485kcal | Carbohydrates: 36g | Protein: 16g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 113mg | Sodium: 1208mg | Potassium: 412mg | Fiber: 3g | Sugar: 4g | Vitamin A: 18.2% | Vitamin C: 13.6% | Calcium: 6.4% | Iron: 9.7%