Easy gluten free Instant Pot Spaghetti

Kristen and Stephen Trelz

1 pound ground Italian sausage or ground beef

1 box of GF Barilla spaghetti (12 oz)

1 jar Barilla Traditional pasta sauce (24 oz)

1 can Italian flavored diced tomatoes, with its liquid (14.5 oz)

Sugar (to taste, we like our spaghetti sauce a little sweet)

Dried minced garlic (to taste)

Onion powder (to taste)

Italian seasoning (to taste)

Salt and pepper (to taste)

Water (enough to make sure all noodles are in liquid)

Place IP on sauté mode. Once it is heated, add meat and sauté until cooked through. Drain excess liquid from pot.

Add all seasoning (garlic powder, onion powder, Italian seasoning, salt and pepper) to meat and stir through. Make sure meat is evenly covering the bottom of the pot.

Turn off sauté mode by hitting cancel.

Break noodles in half and spread over the top of meat. Stagger the noodles in different directions, but make sure it sits flat on top of meat.

Pour spaghetti sauce and entire can diced tomatoes over the noodles.

Add sugar (if desired) to taste to sweeten the sauce just a bit. If desired, add the red pepper flakes at this point.

Using a spoon, gently move the noodles around to allow the sauce to get down into the noodles.

At this point, add just enough water to make sure all noodles are sitting in liquid.

Using your spoon, move the noodles around just a bit to mix in the water and check level of water to noodles, but don’t stir. Any noodles poking up rogue, pull out and place back on top in the sauce. (It is important that all parts of the noodle are resting in sauce) so they cook properly.

Place the lid on top of IP and turn to close it.

Set the IP to Pressure Cook for 8 minutes on high. Hit start.

Once the IP has reached the end of its 6 minutes of cooking time (it will beep to let you know), do a QR (quick release) of the pressure.

Once the pressure is completely released, turn lid to open and give the pasta and meat a good stir.

Adapted from Hailey & a Spoon YouTube video: m.youtube.com/watch?feature=youtu.be&v=OB7-IwpoB-0&fbclid...

It is important to use a good quality gluten free pasta. Barilla GF spaghetti worked beautifully for me.

While the IP is building up pressure and then cooking the spaghetti, use this time to make some GF buttery garlic bread in your air fryer. I use Schar baguettes!

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