This Gluten-Free Instant Pot Spaghetti is so easy to make and the whole family will love – especially the kids – in about 45 minutes from start to finish.
Looking for easy, healthy dinner ideas the whole family will love? Check out this Gluten-Free Instant Pot Spaghetti. It’s an instant hit with the kids. I usually make this on our busiest nights of the week – usually when the kids have after-school activities or homework.
But I also love this recipe when I need to feed a large crowd because it’s easy to scale up and double the recipe… you know when all the neighborhood kids end up at your house for dinner or when family comes to visit from out of town.
If you’re just getting started with the Instant Pot, check out my quick start guide Top 10 Instant Pot Tips and Tricks You Need to Know.
How to Make Gluten-Free Instant Pot Spaghetti
With this easy gluten-free Instant Pot spaghetti recipe, you’ll get 4-6 servings… or less if you have growing teenagers like me. But again just double the recipe to make more.
I love to make garlic bread too to accomplish this recipe. This gluten-free sandwich bread recipe works so well for that. Just put a layer of butter, garlic or garlic powder, a little salt, a sprinkle of Parmesan cheese and voila! Easy garlic bread. Make extra because the whole family will devour it.
Low-Carb + Paleo Option
Make a low-carb version of this recipe with spaghetti squash. Make the sauce in the Instant Pot per directions and just cut out the step cooking it with the spaghetti noodles. Add Instant Pot Spaghetti Squash for a quick, healthy, low-carb meal.
More Instant Pot Meals
- Top 50 Gluten-Free and Paleo Instant Pot Recipes {Pressure Cooker}
- Slow Cooker Chicken Tortilla Soup
- 35+ Instant Pot Whole30 Recipes
- Instant Pot Roast Chicken
- Instant Pot Spaghetti Squash {Pressure Cooker}
- Top 10 Instant Pot Accessories You Need
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This Gluten-Free Instant Pot Spaghetti is so easy to make and the whole family will love - especially the kids - in about 45 minutes from start to finish.
- 1.5 lbs ground beef
- 1/2 onion diced
- 30 oz tomato sauce divided
- 24 oz diced tomatoes
- 1/2 cup mushrooms sliced
- 6 oz tomato paste divided
- 1 tbsp Italian seasoning
- 1 tbsp organic sugar or coconut sugar
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 8 oz gluten-free linguine or pasta of choice
Add all ingredients except linguine, 1 can of the tomato sauce and half of the tomato paste. Set pressure cooker to manual setting for 4 minutes. When finished, do a quick release.
When the quick release has finished, open up the pot and add in linguine (broken in half), the second can of tomato sauce, and the remainder of the tomato paste. Push the pasta down into the rest of the sauce and break it up a little.
Put the pressure cooker lid back on, set back to pressure and do a manual setting for 6 minutes. After another quick release, add some Parmesan cheese and parsley to garnish, if desired.
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Hey, this is a game changer! Thank you! I used tinkyada GF spaghetti. (And made a bigger batch.)
Is there any issue with the pasta sticking together with this recipe? I tried a recipe similar to this one and my pasta stuck together. It looks yummy though! have to leave out the mushrooms ( I’m the only one who likes them In my family.
I find that as long as I mix well after it’s done cooking it’s all fine.
Wow this looks incredible, proper comfort food!