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.
- 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