Instant Pot Tuna Casserole Recipes

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INSTANT POT TUNA CASSEROLE



Instant Pot Tuna Casserole image

This easy instant pot tuna casserole is the perfect quick weeknight meal to make when you're short on time. It only takes a few minutes to cook in the Instant Pot, and it's a filling and delicious meal.

Provided by Natalia-Flavorful Home

Categories     Main Course

Number Of Ingredients 9

32 oz chicken broth
12 oz pasta (uncooked, your favorite kind )
2 cans tuna (, drained and minced)
2 cups shredded cheese (, cheddar )
1/2 cup mayo
2 cups peas (, frozen)
1/2 tsp salt to taste
1/4 tsp black pepper
dill to garnish

Steps:

  • Gather the ingredients. Open canned tuna, drain and mince with the fork while still in the can. In the instant pot add broth, dry uncooked pasta, add drained canned tuna. Don't stir.
  • Place a lid on, close, and seal the pressure cooker. Turn the Instant Pot on high pressure for 4 minutes. Once you hear the beeping sound, following the instant pot instructions do a manual release by turning the knob and releasing the air.
  • Once the pressure is released, open, add mayo, and stir. Spread cheese, stir once more.
  • Add peas, gently stir one more time without crushing them and serve. Garnish with dill if desired.

Nutrition Facts : Calories 434 kcal, Carbohydrate 51 g, Protein 21 g, Fat 16 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 29 mg, Sodium 871 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

PRESSURE-COOKER TUNA NOODLE CASSEROLE



Pressure-Cooker Tuna Noodle Casserole image

We tweaked this family-friendly classic to work for the pressure cooker. Go for easy, wholesome and totally homemade!-Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 10 servings.

Number Of Ingredients 16

1/4 cup butter, cubed
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
1 medium sweet pepper, chopped
1 teaspoon salt, divided
1 teaspoon pepper, divided
2 garlic cloves, minced
1/4 cup all-purpose flour
2 cups reduced-sodium chicken broth
2 cups half-and-half cream
4 cups (8 ounces) uncooked egg noodles
3 cans (5 ounces each) light tuna in water
2 tablespoons lemon juice
2 cups shredded Monterey Jack cheese
2 cups frozen peas, thawed
2 cups crushed potato chips

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add butter. When melted, add mushrooms, onion, sweet pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. , Stir in cream and noodles. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Allow pressure to naturally release for 3 minutes, then quick-release any remaining pressure. , Meanwhile, in a small bowl, combine tuna, lemon juice and remaining salt and pepper. Select saute setting and adjust for low heat. Stir cheese, tuna mixture and peas into noodle mixture. Cook until heated through. Just before serving, sprinkle with potato chips.

Nutrition Facts : Calories 393 calories, Fat 21g fat (12g saturated fat), Cholesterol 84mg cholesterol, Sodium 752mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein.

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