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Instant Pot Tuna Mac

Create this quick Instant Pot tuna mac in as little as 15-minutes. With added veggies, this simple recipe makes a filling meal for the whole family!

Over the years Kim and I have mastered the art of making quick meals that even picky kiddos will eat.

This tuna mac is one of those recipes. Let’s face it, most children love mac and cheese. Our son is no different.

When he was little, it was tough to get him to eat vegetables. However, our Instant Pot tuna mac combined his favorite pasta with a meat and veggies.

Two colorful bowls filled with the Instant Pot tuna mac.
Crunchy veggies, mac and cheese, and tuna come together in this tasty dish!

Best of all, it’s quick to prepare and it uses pantry staples that most people have.

All you need is a pressure cooker, canned tuna, and a box of mac and cheese. The vegetables are optional.

A close-up view showing the veggies in the dish.
The veggies add a nice texture to the creamy mac and cheese.

How to make tuna mac in an Instant Pot?

First, start by placing the stainless steel liner into the machine.

Next, add in the water, macaroni noodles, peas, and corn.

Boxed noodles and other ingredients in the pressure cooker.
This is the perfect dump and go recipe.

After that, place the lid on the machine and make sure everything is sealed. Press the manual cook or high pressure button.

Now, set the timer for 3 minutes. When the timer goes off, carefully open the valve to complete a quick release.

Butter, cheese powder, milk, and tuna added to the pot.
Once the noodles cook, add everything else and stir.

Then, remove the lid and set it aside. Drain the noodles and stir in the milk, butter, drained tuna, and cheese powder.

Last, once it’s mixed together, serve the Instant Pot tuna mac while it’s hot.

The stirred tuna mac is ready to serve.
Serve the dish while it’s hot and store any leftovers in the fridge.

That’s it, the recipe is done! Kim and I hope you enjoy it and wish you all the best 🙂

Recipe Tips:

  • It might be a good idea to drain the pasta noodles and veggies before stirring in the butter, milk, tuna, and cheese powder. Sometimes there’s extra liquid left from the cooking process and that can mess up the, “cheese sauce.”
  • The pasta noodles may clump up during the cooking process. If that happens, don’t sweat it. They’ll break apart once you stir everything together.
  • The frozen veggies in the mac and cheese are optional. Furthermore, if you don’t care for corn and peas, try different frozen veggies instead.
Tuna mac and cheese served in two bowls.
The recipe can be doubled without changing the cook time.
The finished tuna served in colorful bowls.

Instant Pot Tuna Mac

4.8 from 4 votes
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Prep Time: 5 minutes
Cook Time: 3 minutes
Additional Time: 7 minutes
Total Time: 15 minutes
Servings: 4 Servings

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  • 7 ¼ ounces macaroni and cheese, 1 box
  • 1 cup water
  • ¼ cup frozen peas
  • ¼ cup frozen corn
  • 4 tablespoons unsalted butter
  • ¼ cup milk
  • 5 ounces tuna, 1 can, drained
  • Packet of cheese powder, from the box of macaroni and cheese


  • Pour macaroni noodles, peas, corn, and water in the stainless steel liner of the Instant Pot.
    7 ¼ ounces macaroni and cheese
    1 cup water
    ¼ cup frozen peas
    ¼ cup frozen corn
  • Close the lid, ensure the valve is set to “sealing,” and press the manual (pressure cook) button. Adjust the time to 3 minutes (4 minutes if you want the noodles cooked a little more). 
  • After the time is up, open the valve for a quick release of pressure. Remove the lid, add the butter, milk, tuna, and mac and cheese powder. Stir until creamy.
    4 tablespoons unsalted butter
    ¼ cup milk
    5 ounces tuna
    Packet of cheese powder
  • Serve hot. Leftovers can be stored in a sealed container, in your fridge for up to 3 days.


The calories listed are an approximation based on the ingredients in the recipe and a serving size of about 1-cup of the finished Instant Pot Tuna Mac. Actual calories will vary.
For more information and tips, please refer to the post.


Serving: 1cup | Calories: 330kcal | Carbohydrates: 28g | Protein: 15g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 571mg | Potassium: 242mg | Fiber: 1g | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 4mg | Calcium: 107mg | Iron: 2mg
Recipe Rating