Instant Pot Tuna Casserole is comfort food that fills you up and tastes so creamy and delicious! We love this pressure cooker tuna noodle casserole recipe. It's so much easier and faster to make tuna casserole in the Instant Pot!
Turn on the Sauté setting. When hot, add the oil, butter and onion. Cook, stirring occasionally, until onion starts to turn translucent.
Add the broth, salt, pepper, garlic powder, onion powder, and dill. stir.
Add the half and half. Turn off the Sauté setting.
Add the egg noodles. Do not stir.
Add the tuna, spreading evenly over the noodles. Do not stir.
Add the mushroom soup and spread to cover the noodles. Do not stir.
Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 3 minutes for soft noodles (2 minutes for firmer noodles). High Pressure. The pot will take several minutes to come to pressure.
When the cook cycle has finished, turn the steam release knob to the Venting position to Quick Release the steam/pressure. If any soup starts to come out of the steam vent, close it and release the pressure in bursts until the pressure has gone down enough to open it fully.
When the pin in the lid drops back down, open the lid.
Carefully take the pot out of the pressure cooker housing and set on a heat safe surface (this keeps it from cooking more).
Add the peas and give a gentle stir.
Add the cheese and stir. The casserole will thicken as it cools.
When the cheese has melted, serve with a sprinkle of parsley as a garnish.
What if I want a crunchy topping?
You can transfer the casserole to a baking dish and add a 1/2 cup Panko / 1 Tbsp melted butter / 1/2 cup parmesan topping (mix those together and sprinkle on top). Then just broil it for a few minutes.
You can also just add crushed potato chips to your serving.