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Instant Pot Tuna Casserole

This instant pot tuna casserole is a healthy, delicious dish made in only 15 minutes in your pressure cooker. Perfect as a tasty lunch or dinner.
Prep Time5 mins
Cook Time5 mins
Time to Pressure5 mins
Total Time15 mins
Course: Dinner
Cuisine: American
Keyword: carrots, casserole, corn, healthy, instant pot, pasta, peas, pressure cooker, tuna
Servings: 4
Calories: 403kcal
Author: Tonje



  • 6 ounces pasta
  • 1 can tuna (drained)
  • 2 carrots
  • 2 celery sticks
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 2 cups chicken broth
  • 1 cup Cheddar (shredded)
  • 1 tablespoon milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon dill


  • Drain the canned tuna, peel and dice the carrots, and dice the celery.
  •  Add the dry pasta to the instant pot.
  • Then, add the tuna, carrots, frozen peas, frozen corn or drained canned corn and celery on top of the pasta. Finally, pour over the chicken stock or vegetable stock.
  • Press down the ingredients to submerge them as much as possible. Don’t stir.
  • Cover the instant pot with the lid, turn the valve to sealing, and cook on MANUAL or PRESSURE COOK setting for 3 minutes.
  • Turn the valve to quickly release the pressure from the instant pot, then turn it off.
  • Add milk and shredded cheese to the instant pot. Stir to combine the ingredients.
  • Serve the tuna casserole, optionally topped with dill or parsley, lemon juice or Parmesan.



  • Don't substitute for other types of pasta.
  • Store leftovers in a sealed container in a refrigerator for up to 4 days.


Calories: 403kcal | Carbohydrates: 52g | Protein: 25g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 887mg | Potassium: 609mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5680IU | Vitamin C: 27mg | Calcium: 250mg | Iron: 3mg