Instant Pot Tuna Casserole (Dairy Free)
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Instant Pot tuna casserole is a dairy-free dinner that comes together in no time. Pasta of your choice, onions, celery, spices, tuna, and we can’t forget the cheese.
Pasta is one of my favorite things to make in the Instant Pot. No watching water boil, fast cook time, and perfectly cooked pasta every single time.
Give this Instant Pot tuna pasta with peas or my Instapot Pot shrimp scampi a try and you will see why I love pasta Instant Pot recipes so much!
Instant Pot Tuna Casserole
Tuna casserole is classic comfort food. Pasta, creamy sauce, peas… so yummy.
This Instant Pot meal is great because you likely have all the ingredients on hand in your pantry and fridge so you can whip it up in flash.
What Do I Need To Make This Tuna Casserole?
- Pasta of choice
- Olive oil (or butter)
- Onion, diced
- Celery, diced
- Garlic cloves, sliced
- All-purpose flour
- Coconut milk
- Broth
- Salt and pepper, to taste
- Dried dill
- Tuna
- Shredded cheese (can use cashew cheese or regular mozzarella)
- Peas
How To Make Instant Pot Tuna Casserole
Saute | Turn the Instant Pot to saute and add your oil in and toss onions and celery in. You want to cook until your onions are translucent. Then toss in the garlic at the end and cook till fragrant.
Roux | Remove vegetables and then add in oil and stir in the flour to create the brown roux. Then the instant pot off after you have stirred it for about a minute.
Cook | Toss in your coconut milk and add the broth and spices. Stir well. Then toss in the tuna, pasta, vegetables, and cheese. Do not mix. Put the lid on Instant Pot and cook 5 minutes with a quick release.
Stir | Open lid, pour in peas, and stir. Let sit 2 minutes then serve.
Meal Prep And Storage For Tuna Casserole
If you like to meal prep you can make this tuna casserole and then store it in single-serve containers in the fridge. Then take to work or reheat for a simple dinner. It is a great meal in one, that reheats nicely.
You will want to place the tuna casserole in an airtight container and it should keep for up to 3 days in the fridge. Always use your best judgment in terms of quality. If in doubt toss it out.
In terms of freezing, I have not tried to freeze this casserole. Due to the creamy sauce, I can’t say for sure if it will thaw and reheat without separating a bit.
Tips and Variations To Recipe
- Feel free to use any pasta you want. Just make sure it is a small-ish pasta. If larger then you will want to break apart to fit in the Instant Pot.
- You can leave the peas out of this casserole or swap for corn or another type of vegetable.
- Feel free to use dairy products if you don’t need it to be dairy-free. Regular cheese can be used as well.
- Make sure the pasta is submerged in liquid or it will not cook properly.
- Add a splash of hot sauce to heat up the meal up a bit.
Here are more Instant Pot Recipes To Try Out
- Instant Pot Crack Chicken | Here is a really delicious and addictive chicken recipe. Ranch and cream cheese collide in a dish that will win over the entire family.
- Pressure Cooker Meatballs | Homemade meatballs and sauce are always a must. Give this Instant Pot version a try for tender and juicy meatballs that fit as a dinner or appetizer!
- Chicken Dumplings | Comfort food at its finest is what you get with this recipe. Perfect for chilly winter days where you are craving something savory.
Instant Pot Tuna Casserole
Ingredients
- 1 pound pasta of choice
- 3 Tablespoons olive oil can use butter
- 1 onion diced
- 2 stalks celery diced
- 2 garlic cloves sliced
- 4 Tablespoons all-purpose flour
- 1 cup coconut milk
- 2 cups broth
- salt and pepper to taste
- 1 teaspoon dried dill
- 1 pound pasta of choice
- 1 5 oz can tuna
- 1/2 cup shredded cheese cashew cheese or regular mozzarella
- 1 cup peas
Instructions
- Turn your Instant Pot to Saute. Add 1 Tbsp of the oil. Add the onion and celery to the hot oil and cook until the onion is translucent (about 3 minutes). Add the garlic and continue cooking for 1 minute until fragrant. Remove vegetables to a small dish and set aside.
- Place 2 Tbsp of oil in the same saucepan. Stir in the all-purpose flour until you form a brown roux.
- Turn off the Instant Pot.
- Whisk the coconut milk into the roux and then add the broth and spices.
- Return the vegetables, then layer in the pasta, tuna, and cheese. (Do not mix.)
- Place the lid on the Instant Pot and set to manual for 5 minutes.
- Quick release.
- Stir in the peas and let sit for 2 minutes before serving.
Notes
Nutrition
Did You Make This Recipe?
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Not very creamy. After the 5 mins and quick release half the noodles were still crunchy. Re-did manual for 8 minutes. No sauce for the noodles and the bottom of the dish was burnt.