A creamy, comforting Instant Pot Tuna Noodle recipe made with pantry staples, tender egg noodles, and a silky mushroom sauce. A quick, cozy weeknight dinner the whole family will love.
Instant Pot Tuna Noodle Supper
There’s something about tuna noodle casserole that just feels like home — the kind of meal that shows up when life is busy, the pantry is full, and you need dinner to take care of you a little. This Instant Pot version brings all that creamy, nostalgic comfort but with a modern shortcut that makes it weeknight‑easy.
The noodles cook perfectly and the sauce turns silky without any fuss. It’s simple, cozy, and exactly the kind of recipe you keep tucked in your back pocket for the nights when you want something warm and familiar.
And it's a great Lent-friendly option too!
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Here's what you'll need to make my Instant Pot Tuna Noodle:
- 1 tablespoon butter
- 1 cup chopped onion
- 2 teaspoons minced garlic
- 1 (22.6 ounce) family size cream of mushroom soup
- 2 cups water
- 2 cups evaporated or whole milk
- 2 teaspoons chicken base or bouillon
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon Old Bay seasoning, or to taste, optional
- 1/4 teaspoon Cajun or Creole seasoning, or to taste, optional
- 2 teaspoons dried parsley
- 2 teaspoons chicken base or bouillon
- 1–2 teaspoons Worcestershire sauce (optional, but highly recommended)
- 12 ounces medium egg noodles
- 2 (4.4 ounce) cans tuna in oil, drained of excess oil
- 1 cup frozen peas, thawed (cook in microwave for a minute or so)
- 1 cup shredded cheese
- Salt to taste, only as needed
Why You’ll Love This Recipe
- One‑pot convenience - everything cooks right in the Instant Pot.
- Pantry‑friendly - tuna, noodles, cream soup, and seasonings you already have.
- Creamy and nostalgic - classic tuna‑noodle flavor with a modern shortcut.
- Customizable - easy to adjust seasoning, veggies, or cheese.
- Budget‑friendly - hearty, filling, and stretches beautifully
Seasoning Boosters (Choose 1–2)
- A squeeze of lemon to brighten the creaminess
- A small pinch of dried dill
- 1 teaspoon Dijon mustard whisked into the liquid
- A sprinkle of white pepper for gentle heat
Cheese Options
- Cheddar for classic comfort
- Monterey Jack for extra creaminess
- Parmesan for a savory edge
Veggie Add‑Ins
- Sliced mushrooms
- Diced celery
- Frozen mixed vegetables
- Spinach stirred in at the end
Set pot to SAUTE, add butter and onion and cook, stirring regularly for 3 minutes.
Add garlic and cook another minute.
Whisk in cream soup.
Add water.
Add evaporated or whole milk, until well blended. I'm using evaporated milk for the extra richness. I always keep some on hand because The Cajun aka my husband plows through milk like a 10 year old boy!
For seasonings, I'm using black pepper, Old Bay, Cajun/Creole seasoning, dried parsley and a chicken base/bouillon.
Blend in and press CANCEL. Add a couple dashes of Worcestershire sauce - optional, but highly recommended!
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I'm using my favorite Mrs. Miller's noodles (#ad) here. They are as close as you can get to homemade y'all without all the work! Add noodles and stir in until well coated.
Y'all. This is another personal favorite, and I have gotten quite spoiled by it!
Natural Catch Tuna (#ad).
Does it cost a little more than grocery store canned tuna? Yes. Is it worth it. 100%. Look how beautiful and compare that with your local market canned tuna.
And the taste? There is absolutely no comparison. Hand cut, pole and line caught 100% and they carry a wide variety of tuna. They also have a few specialty tunas, including Sweet Bean and Fiesta Salad that I love right out of the can! They have more than tuna too so check them out (#ad) sometime!
Add the tuna to the pot. The one I used today was Yellowfin filets in extra virgin olive oil and I just slightly drained off the oil.
Gently fold that in and push the noodles down into the sauce.
Seal and set to HIGH pressure for 4 minutes. Let pressure release naturally for 5 minutes, then carefully release any remaining pressure.
Unseal pot and add peas.
Stir in gently to combine.
Add shredded cheese. I'm just using some already shredded cheese that I had on hand so use your favorite! I've included some suggestions depending on the profile you're looking for. Reseal pot and let rest 5 minutes. Give it a stir, taste and adjust seasonings, adding salt only if needed. You may not need any.
For more of my favorite tuna recipes, check out the collection on my Pinterest page!
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