Our Instant Pot Tuna Casserole is comfort food without any processed ingredients and a little twist to put this over the top delicious. We use coconut milk to add a nice umami flavor combination with the tender noodles, flaky tuna, velvety peas, and dill. This pantry staple dish is taken to the next level of yumminess. It is luscious and a fabulous family dinner.
Instant Pot Tuna Casserole
Tuna casserole is a classic casserole that has been around since the ’50s is a staple meal for so many. It’s affordable and so easy to prepare in the Instant Pot. Most of these casserole recipes use processed soups, we do not. This is a straightforward better for you, mouthwatering meal that is sure to be a hit with the family.
Ingredients:
- Pasta: Use your favorite small tube variety. cavatelli, elbows, and bow-ties are all favorites.
- Olive Oil or Unsalted Butter
- Onion
- Celery
- Garlic
- All-Purpose Flour
- Coconut Milk: We use canned coconut milk.
- Chicken Broth
- Salt
- Pepper
- Dried Dill
- Peas: frozen peas work best.
- Tuna: solid white albacore in water is our choice.
- Cheddar Cheese: or mozzarella cheese choose your favorite or what is in the fridge can work too. Dairy-Free – use cashew nut cream.
Step by Step Instructions:
- Turn your Instant Pot to Saute and add 1 Tablespoon of the olive oil. Add the onion and celery to the hot oil and cook until onion is translucent about 3 minutes.
- Add the garlic and continue cooking for 1 minute until fragrant. Remove vegetables to a small dish.
- Place 2 Tablespoons of oil in the same saucepan and melt. Stir in the all-purpose flour.
- Whisk until you form a brown roux. Turn off the Instant Pot
- Whisk the coconut milk into the roux.
- Add the broth and spices.
- Add back in the vegetables, then layer in the pasta,
- Then add the tuna.
- Sprinkle in the cheese. (Do not mix.)
- Place the lid on the Instant Pot and set it to manual for 5 minutes. Do a quick release and open lid when all the air escapes.
- Stir in the peas and let sit for 2 minutes before serving.
- Serve and enjoy the deliciousness.
FAQs:
- Note the recipe is dairy-free friendly, use olive oil, coconut milk, and swap cheese and use cashew cream.
- Want to pump up the veggies, add carrots and mushrooms to the mix.
What is tuna casserole?
A classic casserole that has been around since the ’50s is a staple meal for so many. It originated in the Pacific Northwest with a base of canned soup, tuna, and corn flakes. We’ve updated the recipe and healthified it with some great ingredients. This easy tuna pasta recipe is so easy to prepare in the Instant Pot too.
Storage:
Keep leftovers covered in the fridge for up to 2 days. You can freeze the leftover for up to 3-4 months, defrost in the fridge and reheat in the oven at 325 degrees until warm. You can also microwave according to the manufacturer’s instructions.
How do I prevent the burn message on my Instant Pot?
- I have been finding my 8-quart pot gets a frequent burn message. To prevent it, after using the saute function, be sure to bring up all the brown bits off the bottom of the pot with your liquid. In this recipe, the coconut milk.
- Once the brown bits are off the bottom, hit cancel and let the vessel cool slightly before continuing with the remaining steps.
Some of my favorite pantry recipes include our Linguine with White Clam Sauce, One-Pot Chili Mac, Skillet Texas Hash, and Creamy Ham and Peas Pasta.
For a mouthwatering round-up, you must check out these delicious recipes in this Pantry Round-up Recipe post.
A few other favorites are Pumpkin Mac and Cheese, Instant Pot Chicken Stew with Quinoa, Instant Pot Tomato Chickpea Soup.
SHOP THIS RECIPE:
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Instant Pot Tuna Casserole
Equipment Needed:
Ingredients
- 3 Tablespoons olive oil or unsalted butter Note 1
- 1 medium onion, diced
- 2 stalks celery, sliced thin
- 2 cloves garlic, chopped
- 4 Tablespoons all-purpose flour
- 1 cup coconut milk Note 2
- 2 cups chicken stock
- 1 teaspoon dried dill Note 3
- 1/2 teaspoon salt Note 3
- 1/2 teaspoon pepper Note 3
- 1 pound dry small pasta
- 5 ounce solid white tuna packed in water, drained Note 4
- 1 cup peas, defrosted
- 1/2 cup shredded cheddar cheese Note 5
Instructions
- Turn your Instant Pot to Saute. Add 1 Tablespoon of the olive oil or butter.
- Add in the onion and celery to the hot oil. Saute until the onion is translucent, about 3 minutes.
- Stir in the garlic and continue to cook another minute to release the flavor of the garlic.
- Remove the vegetables to a small plate, set aside. Shut off the Instant Pot. (The pot will still be hot)
- Pour the remaining 2 Tablespoons of olive oil into the vessel of the Instant Pot. Stir in the all-purpose flour and whisk to form a brown roux.
- Whisk in the coconut milk into the roux. Be sure to stir up any brown bits from the bottom of the pot.
- Mix in the chicken stock, dill, salt, and pepper.
- Add back in the sauteed veggies. Then, layer in the pasta, tuna, and cheese. (Do not mix) See Note 6.
- Place the lid on the Instant Pot and set to manual pressure, high for 5 minutes. The noodles will be soft. If you prefer harder noodles, set time to 3 minutes.
- Once cook time is complete, do a quick release.
- Stir in the peas and let sit for 2 minutes.
- Taste, if needed adjust seasoning. Serve and enjoy.
