Gluten-Free Instant Pot Spaghetti
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.
Servings: 6 servings
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.
Calories: 521kcal | Carbohydrates: 49g | Protein: 28g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 1445mg | Potassium: 1409mg | Fiber: 6g | Sugar: 15g | Vitamin A: 1195IU | Vitamin C: 27.6mg | Calcium: 108mg | Iron: 6.4mg