Gluten and Dairy-Free Noodles in Tomato Sauce


  • 2 cups beef broth
  • 1 cup tomato sauce
  • 1 cup Water
  • ¼ cup red wine
  • 1 medium onion, diced
  • 1 Drizzle olive oil
  • 18 oz (500 g) gluten-free pasta
  • 1 tbsp dried herb mix
  • 1 tbsp nutritional yeast
  • 1 tbsp salt
  • On the Instant Pot control panel, press Saute, set time to 2 Minutes, and add the diced onion with the olive oil.
  • Add the wine, beef broth, water, tomato sauce, herbs, salt, and yeast. Stir. Add the pasta and break so that it fits inside the pot.
  • Close and lock the Instant Pot® lid, making sure the steam release handle is turned to Sealing. Press Pressure Cook and set time to 4 Minutes.
  • Once ready, turn the pressure release handle. Open, stir, and serve.
  • As a tip, gluten-free pasta cooks much faster, so I recommend cooking it for 2 minutes first, then opening the pot to check it, and adding 2 more minutes if needed.
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