Instant Pot Tuna Ranch Casserole With Bacon Recipes

INSTANT POT TUNA CASSEROLE

Instant Pot Tuna Casserole image

Instant Pot Tuna Casserole is a delicious and hearty comfort meal ready to eat in less than 30 minutes.

Provided by Sherri Hagymas

Time 25m

Number Of Ingredients 15

Ingredients

1 Tbsp Olive Oil
3 Tbsp Butter
1/2 onion (diced)
3 cups Chicken Broth
1/2 tsp Salt
1/2 tsp Pepper
1 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Dill (dried)
1 cup Milk (or milk of choice)
12 oz Wide Egg Noodles (uncooked)
2 cans Solid White Albacore Tuna (6 oz cans, drained )
2 cans Cream of Mushroom Soup (10.5 oz cans )
1 cup Peas (frozen)
2 cups Cheddar Cheese (shredded)

Steps:

Turn the instant pot on sauté mode.
Heat for approximately 2 minutes then add in oil and butter, stirring until the butter has melted.
Add in onions and sauté onions for about 3-5 minutes until they are fully cooked.
Add in chicken broth, salt, pepper, garlic powder, onion powder, dill, and half-and-half and mix well.
Place the noodles on top of the liquid mixture. DO NOT stir.
Add the canned tuna to the top of the noodles. (Making sure it is evenly distributed on top of the noodles. DO NOT stir.
Add the cream of mushroom soup and spread evenly on top of the tuna. DO NOT stir.
Place the lid on the Instant Pot and close the pressure value on top (push it away from you to close).
Set the Instant pot to Manual - High Pressure for 3 minutes.
After the timer goes off, release the pressure carefully using a towel.
Once the pressure has been released, open the Instant Pot.
Add the peas and shredded cheese and stir well to combine all ingredients.
Serve immediately.

Nutrition Facts : Calories 633 kcal, Carbohydrate 54 g, Protein 39 g, Fat 29 g, SaturatedFat 15 g, Cholesterol 136 mg, Sodium 1877 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

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