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Instant Pot Cheesy Tuna Helper Casserole

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Instant Pot Cheesy Tuna Helper Casserole is a quick and easy tuna recipe that can be made in no time. Tuna noodle casserole is filled with delicious flakey tuna, egg noodles, peas, and a creamy base, so each bite is comforting. If you are on the hunt for the best tuna casserole, give my Instant Pot recipe a try today.

Classic tuna casserole is something we grew up eating! It was cheap, fed the family, fueled our bodies, and was a tasty dinner we all agreed on. I am always looking to save a little money on dinner.

Instant Pot Cheesy Tuna Helper is the perfect solution. Cheesy & Creamy The perfect quick weeknight meal. Why waste your money on boxed tuna helper when you can make it yourself in 4 minutes. I also made Instant Pot Cheeseburger Helper that was a huge hit in my house.

Instant Pot Cheese Tuna Casserole


Cheesy Tuna Helper

I just love how the Instant Pot has so many ways to make my meals quick and easy while on a budget. Instant Pot Tuna Noodle Casserole is one of my favorite dishes, and a definite comfort food good for a quick weeknight meal that everyone will love.

10 Frugal Instant Pot Meals is a great place to find other Frugal Instant Pot meals that are also Quick and Easy to make without breaking the bank.


What Is Tuna Casserole Topped With

You can use a variety of items to top your tuna casserole. For my recipe I used bread crumbs, that is a classic tuna casserole topper we know and love. You could also crunch up plain potato chips and sprinkle over the top, my mom did that a few times growing up, or opt to leave the topping off. It is totally up to you.

Dump and Go Tuna Noodle Casserole

The Great thing about the Instant Pot Cheesy Tuna Helper Casserole is you just Dump everything in and walk away. I literally put everything in the pot and cooked it for 4 minutes. You can also put it under the broiler after with some chips or breadcrumbs to brown the top but it’s really not necessary.  I also have a quick and easy Instant Pot Lasagna Helper Recipe you may love.

Tuna Casserole Recipe

What Type of Tuna Is Best

You can find a handful of options at the store when you are staring at canned tuna. Solid white albacore can be a bit pricier but it offers a milder fishy taste which is appealing to a lot of people. If you can’t buy that, reach for a tuna that is in water.  You don’t want to opt for tuna in oil, as that is a gooey mess.

How to Freeze Instant Pot Cheesy Tuna Helper Casserole

If you didn’t know, you can freeze tuna casserole easily. Once you have finished cooking your casserole, allow it to cool. Then wrap in aluminum foil or place in an airtight container and store in the freezer for up to six months, if properly stored.

To reheat the frozen casserole, allow it to thaw in the fridge the night before. This is important so the casserole can cook all the way through and not leave you with cold spots. Toss in the oven at 350 degrees and allow it to cook until the casserole is warmed all the way through and reaches 165 degrees when checking with a thermometer.  

How Long Will Tuna Casserole Last In The Fridge

You can store leftover tuna casserole in the fridge for up to three days. Anything after that you are risking getting sick off it because it could begin to go bad and grow bacteria.

Tuna Casserole Instant Pot

What to Pair With Instant Pot Cheesy Tuna Helper Casserole

In a way, this dish is a meal in one. But if you are wanting something a bit more to go with your casserole, reach for one or more of these items. Fresh dinner rolls, vegetable sides, or even a crisp green chopped salad. You can truly pair whatever sounds good or you have on hand to go with your tuna recipe.

Cheese or No Cheese

You are welcome to opt out from adding the cheese to the casserole if you prefer it without the cheese. In our home cheese is welcome on pretty much any dish that greets our dinner table. But if you are not a fan of cheese, opt out!

Give this classic tuna and egg noodle casserole a try and let me know how you and your family like it. The Instant Pot makes it so crazy simple to whip up!

Instant pot cheesy Tuna Casserole


Have you tried making Instant Pot Cheesy Tuna Helper Casserole before?

Instant Pot Cheesy Tuna Helper Casserole

Instant Pot Cheesy Tuna Helper

Yield: 6
Cook Time: 4 minutes
Total Time: 4 minutes

Instant Pot Cheesy Tuna Helper Casserole is a quick and easy tuna recipe that can be made in no time. Tuna noodle casserole is filled with delicious flakey tuna, egg noodles, peas, and a creamy base, so each bite is comforting.


  • 16 oz egg noodles
  • 3 cups water
  • (2) 10oz cans Cream of Mushroom Soup
  • 1 can tuna drained
  • 1 cup frozen peas
  • 4 oz cheddar cheese
  • 1/4 cup bread crumbs, optional


  1. Place pasta in the Instant pot cover with water.
  2. Put tuna, frozen peas, and soup on top of the pasta.
  3. Close lid and place on Manual High Pressure for 4 minutes.
  4. Do a quick release.
  5. Stir in cheese.
  6. Optional place in a baking dish and cover with breadcrumbs under the broiler for 2-3 minutes.

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Nutrition Information:
Yield: 8 Serving Size: 4
Amount Per Serving: Calories: 192Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 219mgCarbohydrates: 20gFiber: 2gSugar: 1gProtein: 12g

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  1. Quite honestly I didn’t think this was going to work. 16 oz of noodles and 3 cups of water didn’t seem like enough moisture even with the soup. And the cooking time didn’t seem long enough. But it turned out perfect. The only change I made was adding a second can of tuna. Unlike tuna helper this is not a soupy mix. It is moist without being too moist. Thanks for this. Will cook again.

  2. I could not tell if it was 2 8 oz cans or 1 28 oz can. I used 2 10,5 cans of mushroom soup. It worked out very well.

  3. I just made this for dinner and it turned out perfect and was delicious! I had to use canned peas so I just tossed those in at the end.

  4. The Instant Pot Cheesy Tuna Helper takes me back to my childhood. Sounds just like mama used to make, but she didnt have the luxury of owning an Instant Pot.

  5. Reminds me of my teen years–long ago. I hate to sound like a dolt, but who makes 28oz cans of cream of mushroom soup? I am assuming from the pictures that you were referring to soup concentrate as opposed to a ready-to-eat soup.

    1. Campbell’s does make 28 oz cans of cream of mushroom soup and cream of chicken soup for larger cooking requirements. Yes this would be the concentrated soups and not ready to eat.

  6. I made this recipe today. It stuck on the bottom of the IP and not sure as to why but have seen the same mentioned on an IP group on FB. This needs seasoning. Next time I will add onions, pepper, garlic powder, onion powder. I left the cheese out but we did put Romano/Parmesan cheese on individual servings. I also did not have 28 oz can of soup so used 2 10.5 oz cans of cream of chicken (no mushroom soup on hand). It is a good starting recipe to “doctor” up to your personal preferences. Husband enjoyed it and I enjoyed the time savings~~ Thank you.

  7. Yeah, this was amazing. Really. Exactly what I hoped for.

    My noodle package was only 12 ounces so the fact that I only had two 10 3/4 ounce cans of Campbell’s Cream of Mushroom worked out perfectly. I did add a very healthy amount of “California Style” onion powder (onion powder with parsley), maybe a teaspoon and a half? As well as a slurp of anchovy paste (which makes any fish dish more delicious in my opinion).

    The cooking timing was absolutely perfect. I think this is the easiest thing I’ve ever made in any pressure cooker (I’ve owned many over many years) and certainly a recipe I’ll use over and over and OVER again. Wonderful and thank you!

  8. I am making this again and looking at the picture with the soup and frozen peas, etc on top it looks like a pat of butter in there but I don’t see it in the ingredients. Just curious if that is what I am seeing? Of course butter makes everything better! Your recipe is easy to follow and with my own seasoning it is really a good recipe.

  9. Made this dish tonight for dinner. It was very tasty! I didn’t have a 28 oz. can, so substituted 3 small 10.5 oz. Cans. Only had about 8oz (half of a bag) of egg noodles, so added about 8 oz. Of rotini pasta. Even after both of us having 22nd helpings, still have a medium size bowl left, so it makes quite a bit! Only problem I had, was it had started sticking to the bottom of my pot.

  10. Can I double this? If so what measurements and time would you recommend? I have the 8 qt and a very large family. Thanks

  11. Hi! This was good, but it burned on the bottom of the pot. I see I’m not the only one. Any tips for keeping that from happening again? Should I have stirred everything together before cooking? It didn’t say to, so I didn’t.

    1. Definitely delicious, however it did stick to the bottom of my IP. I am a new to the IP so I figured that could be the reason. Anyhow it was a great recipe! Thank you for sharing!

    2. @Nicole, I always put a little oil in the bottom of mine using a paper towel to. Spread it around to prevent sticking. You can use the spray type but I find the other to work better. I hope this helps.

  12. Should have read the comments before attempting the recipe. 3 cups of water was not nearly enough. Scorched the bottom of my IP pot and never came to pressure. “Burn”

  13. The recipe was great, the family really enjoyed it, but I burned my hands pretty badly trying to cover it with bread crumbs for 2-3 minutes under the broiler.

  14. The first time I attempted this recipe, it was a total flop, then I discovered it worked much better if I put all the ingredients into the pot itself, instead of on the cover, as instructed.
    Also, since I am a mushroom freak, I added a can of mushrooms, drained, then measured the mushroom juice as part of the water to add back in. It was yummy to the gut.

  15. OMG!!! So fast, so easy! It is a recipe that is “tweakable” to the one’s liking. I added to cans of water packed tuna- with water and probably twice the amiunt of peas. I forgot I had some mushrooms or they would have gone in too. I had to pull a couple of servings out fir my daughter who is at work. When she gets home she will inhale this. There is only one serving left. I wish I had a bigger pot in which to double this recipe. Good thing it cooks up fast.

  16. Just made this today with a few additions, little sauted onion and green pepper as mom always did then a couple tbsps of butter with crushed croutons( did not have bread crumbs) popped into broiler for 4 mins, snuck a fork full when I took it out and let me say it’s delicious !!!. I have the Pressure Cooker XL and this receive worked perfectly in it, have fun experimenting and it will be so much fun. Oh, did I mentioned the who!e thing took maybe 15 mins. That means if I have a hankering for tuna cassarole in mid summer I can now enjoy it! Last weekend I made the 7″cheesecake, to die for.Thanks for the receives.?

  17. I made this tonight and it turned out awesome. What I did different…I used 2 cans of tuna and 3 10.5 oz cans of mushroom soup instead of 1 28 oz can. I didn’t even do the breadcrumbs as the recipe said. The dish was great without the breadcrumbs. It was nice and creamy. I will definitely make this again…so EASY I was hesitant at first but glad I tried it.

  18. I would like to make this dish but us penne rather than noodles. Can you suggest a cooking time for the penne? Thank you!

  19. I’ve never commented on a recipe, but from one nurse to another…this was fantastic!! After a 13 hour shift, this really hit the spot! I added a spoonful of sour cream and used rotini noodles. Yum yum yum!

  20. If doubling this recipe do I double all ingredients
    like 6 cups water, 2-28 oz cans of soup, 2- 16 oz package of noodles etc.etc. please let me know new user and have tried some other recipes like chili and burned.

  21. I made this last night. After reading comments, I made a few changes. I used this 4cups of water, 12oz tuna, 8oz shredded cheddar, 2 10.5oz cream of celery soup and 1 10.5oz can of cream of chicken soup. Followed your instructions and it was delicious. Not a crumb left. Thanks for your recipe. Will be making this often

  22. Hi! I just tried this recipe tonight and “Burn” came up on the display. When I check the pot the noodles were burned to the bottom of the pot and disintegrated. If you have any ideas that would help please let me know. My family loves tuna casserole and I’d love to be able to do it in the Instant Pot. Thanks.

  23. If I want to add onions, celery and mushrooms I’m assuming they are uncooked when added? Can milk be substituted for the water? When I make this in the traditional way I use milk, not water.

  24. I made this just as directed except I didn’t know how much mushroom soup to use since, as far as I know, there aren’t 28 oz cans so I used 3 regular cans and did everything else just as directed. It turned out great. I cooked it for 5 minutes instead of 4 minutes. Everyone liked it.

  25. This was delicous both times I have made it. Will be the only recipe I follow. Creamy, flavorful and super, super easy to make. Thanks so much for sharing.

  26. I made this tonight and it turned out great! I used 2-10 oz cans of soup as that’s what I had and I used frozen green beans instead of the peas. I worried that I misinterpreted the 16 oz of noodles ( I thought it was a lot of noodles for that amount of water), but a pound of noodles cooked up beautifully. Thanks for a delicious, quick and easy recipe. I will definitely make this again!

  27. Delicious. However I did make a few changes.
    2 cans of tuna
    4 cups organic chicken broth..I get it at Costco.
    3 cans of soup. I used 2 cream of chicken and 1 cream of mushroom
    4 oz of cream cheese
    Velveeta cheese to our taste.

    It still seemed like it needed more moisture so next time I’ll add a cup of water or of milk. Other wise I cooked it as the directions say. I left my I. P. on warm to help cheese melt.

  28. this was So easy and delicious! I didn’t do the bread crumbs and I also added onion powder, fresh cracked black pepper and a little Johnny’s and garlic salt.

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  30. I will be trying this tonight. I have three sizes of instant pot so glad you posted what size instant pot you used. A great meal for cooking with what is on hand. Don’t have peas so am going to try frozen broccoli instead this time. I only have one can of cream of mushroom soup so I think I will add a can of cream of cheddar cheese soup to get the two cans needed. I may add after cooking. O thanks for this basic recipe.

  31. Very good recipe that incorporated the condensed mushroom soup instead of making it homemade (wanted a true throw it in the pot recipe.) Thank you for sharing! I added 2 cans of tuna, used 2 10oz cans of condensed mushroom soup, used 2C of water, 1C of milk (for a creamy texture.) I like my tuna noodle casserole saucy, so next time that I make it, I will do 2C of water, 2C of milk and of course added garlic powder, onion powder, salt and pepper. Will definitely check out your other recipes!

  32. I cut this recipe in half. It was a huge hit however I got the BURN error message and the noodles burned to the bottom. I just stirred it without scraping the burned parts and it was fine. Not sure how to prevent the BURN message- grease bottom? More water?

    1. @Mearced, i put bullion in pot, added noodles added water to just cover all but tips of pasta. put 2 inch tall rack in, put 1 1/2 qt stainless pot on top of rack with tuna,peas,soup, oinons, mushrooms, and bell pepper in pot, covered. came out perfect, cooked 4 mins for soft noodles. no burn simple

  33. I just made this and it’s great! Made a few changes because we had to use what we had on hand. Used 1 can of cream of mushroom and 1 can of cream of chicken. We also added an extra can of tuna. It did burn slightly on the bottom of the pot but not too bad. We’ll definitely make it again!

  34. I stirred mine and had no issues with burnt food or burn warning, I also did 1 celery and 1 cream of mushroom soup..its delicious

  35. Hi from a fellow nurse! Great recipe. Based on the comments from so many people who got burn notifications, I bumped the water up to 4 cups. Everything else I just dumped in. No stirring. It came out fantastic and perfectly cooked. Delicious!! Thanks 🙂

  36. This is the most ymmy tuna casarole I’ve ever tried. My partner and I love it and it truly is warm and comforting. Hopefully Price Chopper will keep a huge stock of egg noodles ect cause will by them out. Thank you so much and keep on cooking and keep on sharing.


  37. This was great, I only did half a can of peas, just personal preference. I did not have frozen. But my instant pot would not heat up all the way. So I transferred it to the stove in my cast iron with a lid and just cooked it for about ten minutes or so until done. We all really liked it. It was very moist, and not to much tuna. Just the perfect amount of tuna taste. I will make this again. It was really very good. I just served with sliced peaches and toasted bread with garlic salt. Thank you

  38. I have loved tuna casserole since the 1960s when my mom would make the original Campbell’s recipe. I have cooked the casserole over the years for my own family and tried many different recipes. Now in 2022 I have an Instant Pot which I love and I wanted to see if the casserole could be made with pressure. I didn’t think it could be as good as baking in the oven, but wow, was I surprised! This was absolutely delicious and so easy! It seems to have much more flavor than the oven baked version. Everyone wanted a second helping 🙂

  39. Made this tonight. Turned out perfect. Used 2 cans of Tuna instead of one. I was hesitant to do it at first but glad I did.


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