Gluten-free pasta and the Instant Pot make a lot of people nervous, and for good reason. GF pasta can clump, go mushy, or fall apart if the timing is off by even a minute.
This recipe solves all of that.
You’ll break the spaghetti in half, layer it in a criss-cross pattern (that’s the clumping fix), set it to 8 minutes on HIGH, and walk away.
The meat sauce builds in the same pot, so dinner is truly one-pot, done in 30 minutes, and nobody at the table will know it’s gluten-free.
If you love easy pasta nights, also save this Burrata pasta and Instant Pot lasagna soup for your weeknight rotation.
Looking for more Italian recipes? Try gluten-free meatballs, creamy spaghetti chicken, or gluten-free sheet pan pizza next.
Ingredients You’ll Need
- Olive oil – Helps sauté the onions and prevent sticking.
- Yellow onion & garlic – Adds depth and classic Italian flavor.
- Ground beef – Lean beef (I used 93%). Swap with ground turkey or italian sausage.
- Seasonings – A simple blend of kosher salt, garlic powder, onion powder, and dried basil brings warmth and flavor.
- Spaghetti sauce – Use a high-quality sauce like Rao’s for the best taste.
- Beef broth – The liquid helps cook the pasta evenly in the Instant Pot. Chicken broth works too.
- Spaghetti Noodles– Classic pasta choice that absorbs the sauce beautifully.
- Toppings – Parmesan cheese, fresh basil, and red pepper flakes for serving.
How to Make Gluten-Free Instant Pot Spaghetti
Step 1. Sauté the onions and cook the beef: Set the Instant Pot to Sauté mode, add olive oil and cook the onion and garlic. Add the beef and brown until no pink remains.
Step 2. Deglaze & add sauce. Turn off Sauté mode and pour in 1 cup of water, stirring to loosen any browned bits from the bottom. Add marinara sauce and stir well.
Step 3. Layer the spaghetti. Break uncooked spaghetti in half and layer it on top of the sauce. Do not stir! Pour the remaining 1 cup of water over the pasta, ensuring all noodles are covered.
Step 4. Pressure cook. Close the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes. (It will take about 8-10 minutes to come to pressure before the timer starts.). Quick release and enjoy!
Tips for the Best Instant Pot Spaghetti
- Don’t stir the spaghetti before cooking! Layering the ingredients prevents the dreaded “burn notice.”
- Use a high-quality marinara sauce for the best flavor—since it’s the base of the sauce, you’ll taste the difference!
- Break the pasta in half so it fits evenly in the Instant Pot and cooks uniformly.
- For a richer sauce, stir in ½ cup of heavy cream or grated Parmesan after cooking.
- Want a little spice? Add ½ teaspoon of red pepper flakes when seasoning the meat.
- Get creative with vegetables. Try adding diced carrots, celery, or bell peppers to the onion.
What to Serve with Spaghetti & Meat Sauce
🍞 Garlic Bread – Because extra sauce means extra dipping!
🥗 Side Salad – A fresh green salad balances the hearty pasta.
🧀 Extra Cheese – Parmesan, pecorino, or even mozzarella!
Recipe FAQs
Set the Instant Pot to 8 minutes on HIGH pressure. The pot takes about 8–10 minutes to come to pressure, then counts down from 8. Use a quick release immediately when the timer goes off — leaving it on natural release too long makes GF pasta mushy.
Break the spaghetti in half (or thirds) and layer it in a criss-cross pattern, rotating each layer about 45 degrees rather than laying all noodles parallel. You can’t stir during cooking, so the arrangement upfront is everything. This single step prevents virtually all clumping.
Barilla GF (corn-and-rice blend) holds up best and is the most widely available. Jovial and Delallo are also excellent and two of my favorites. Avoid rice-only spaghetti varieties because they tend to break apart and go gummy.
Yes, if you don’t need it gluten-free, regular spaghetti works perfectly with the same 8-minute cook time and criss-cross layering trick. The technique is identical.
Storage & Reheating Instructions
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Let cool completely, then freeze in portions for up to 3 months.
Reheat: Warm leftover spaghetti in the microwave with a splash of water or in a saucepan over low heat.
More Pasta Recipes
- One pot creamy cajun chicken pasta [dairy free]
- One pot taco pasta
- Creamy penne arrabbiata
- Sweet potato gnocchi
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Instant Pot Gluten-Free Spaghetti
Save this Recipe!
Ingredients
- 1-2 Tablespoons olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 lb ground beef I used 93% lean
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons dried basil
- 2 cups water or beef broth, divided
- 1 (24oz) jar marinara sauce I used Rao's
- 12 ounces spaghetti
- To serve: Parmesan cheese, basil, red pepper flakes
Instructions
- Add the olive oil to the Instant Pot and set to saute mode. Allow to heat for 1-2 minutes. Add the onion and cook for 1-2 minutes until translucent then add the garlic and cook for another minute until fragrant.1-2 Tablespoons olive oil, 1 medium yellow onion, 3 cloves garlic
- Add the ground beef and use a wooden spoon to break the beef up into small chunks. While it’s cooking, add the salt, garlic powder, onion powder and dried basil. Continue cooking the beef until completely brown and no pink remains, about 5 minutes total.1 lb ground beef, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 teaspoons dried basil
- Turn saute mode off and add 1 cup of water, stirring with a wooden spoon to remove any brown chunks from the bottom of the instant pot. Add the pasta sauce and stir well.2 cups water, 1 (24oz) jar marinara sauce
- Break the uncooked spaghetti in half so it fits in the instant pot and place on top of the pasta sauce, meat and water. Do not stir. Add the remaining cup of water on top of the uncooked pasta and do not stir.12 ounces spaghetti
- Close the lid of the instant pot and make sure the knob is set to “sealing.” Set the pressure cooker to high (manual) for 8 minutes. It will take about 8-10 minutes to come to pressure then start counting down.
- When the timer goes off, use a wooden spoon or towel to quick release the pressure valve. To do this, turn the valve from “sealing” to “venting.” Open the lid and serve immediately with parmesan, basil or red pepper flakes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I tried this recipe with a few modifications. It was delicious!
I used Marinara with garlic, Basil pesto & Italian herb blend. I used gluten free spiral pasta.
Kept the same cooking time however it did rest for about 10 minutes before serving.
Thanks Dianne!
Hi Molly, this is one of my all time favorite recipes. It is a regular staple in our house!! So, thank you!!! I have family coming over this week and I’d love to make it!! Do you have experience 1.5x or 2x the recipe in the instapot? Does it fit / cook OK? Thank you in advance!!
So glad you like it! You can totally double it and it should fit just fine:) No need to change cook times! Also, sorry if I was a little delayed in getting back to you! Hope you got it figured out for your family.
You mention beef broth in the ingredients but then I don’t see it mentioned in the recipe. Can I just straight substitute the beef broth for the 2 cups of water? Thank You
Hey Brittany! Yes, you can use water or broth interchangeably.
Would it work to prepare this and set it to start after sitting awhile? A couple hours later before cooking?
Hey there! I wouldn’t recommend leaving the beef sitting. it’s best to do it all at once. Thanks!
I used Barilla gf pasta and followed your recipe precisely, scrumptious!
Love it! Thanks!
I made this without the meat and with brown rice cappellini. It tasted great, but there were some clumps of pasta. I want to try again, does anyone know how to take care of this problem?
Hey there! This happens sometimes with brown rice pasta. It sounds like the pasta is overcooked, so I wouldn’t cook it as long the next time. Maybe try 5-6 minutes. Hope this helps!
I dip my pasta in the water before I put it in the instant pot and make sure I really mix up the pasta so it is like pixie sticks. I personally use Barilla fettuccine instead of spaghetti.
Easy easy and so delicious!
I’m not a fan of gluten free pasta but I have a wheat allergy in my family. I made this recipe with Barilla gluten free pasta and will say it got high praise all around.