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.
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.
Avoid the burn. When making tuna casserole in an instant pot, add the chicken stock to the pot first before adding the rest of the ingredients. Don't stir the mixture.Keep it creamy. Don't forget the quality mayo and shredded cheese. Flavor. The mayo adds enough salt to this easy tuna casserole; you might want to add more salt when tasting. If serving to adults, I like to add a tablespoon of Dijon mustard for an extra kick.More protein. If you would like to have more protein, add three cans of tuna instead.Avoid too liquid mixture. Ensure that pasta, broth, and protein rations are right.Storing. Store leftovers in the air-tight glass container in the fridge, reheat before serving.