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Gluten Free Cowboy Baked Beans

These gluten free cowboy baked beans are the kind of recipe that makes everyone at the table go back for seconds. Ground beef, crispy bacon, four types of beans, and a rich smoky BBQ sauce all come together in one dutch oven and bake into the most hearty and satisfying dish you will ever make. The combination of butter beans, navy beans, kidney beans, and pork and beans gives every bite a different texture and the bold sauce made with brown sugar, apple cider vinegar, yellow mustard, and BBQ sauce is sweet, tangy, and absolutely irresistible.

Ready in just 45 minutes and completely gluten free from start to finish.

a dutch oven of gluten free cowboy baked beans next to two white bowls of beans.

This recipe works beautifully as both a hearty main dish and a crowd pleasing BBQ side dish which makes it one of the most versatile recipes in my summer rotation.

It is the dish I bring to every summer cookout, Fourth of July gathering, and potluck because it feeds a crowd, travels well, and gets even better the next day reheated.

If you are looking for a gluten free BBQ recipe that is guaranteed to impress, this is the one. You will make it once and it will become a permanent fixture in your summer recipe lineup.

If you are looking for more ground beef recipes you might also enjoy my Gluten Free Ground Beef Pasta Casserole, my Easy Ground Beef Nacho Casserole, my Instant Pot Beef and Vegetable Soup, my Gluten Free Creamy Beef and Mushroom Pasta, or my Gluten Free Instant Pot Chili Mac and Cheese.

You can also find more recipes here: 10 Easy Gluten Free Beef Recipes

a white bowl of gluten free cowboy baked beans on a plate with a slice of bread.
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Ingredients

Instructions

Preheat your oven to 350 degrees.

In your dutch oven over medium heat pour the olive oil and cook the ground beef until just a little pink remains. Add the chopped onion and minced garlic and cook 3-4 minutes more until the onion is translucent.

Add the bacon, barbecue sauce, butter beans, pork and beans, navy beans, kidney beans, brown sugar, apple cider vinegar, yellow mustard, ground mustard, gluten free Worcestershire sauce, salt and pepper to the beef mixture and stir to combine.

Bake at 350 degrees for 35 minutes.

Let cool slightly before serving.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Cowboy Baked Beans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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  • Author: Elaine VanVleck
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
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Description

These easy gluten free cowboy baked beans are the ultimate hearty comfort food made with ground beef, crispy bacon, four types of beans, and a rich smoky BBQ sauce all baked together in one dutch oven in just 45 minutes. A crowd pleasing gluten free recipe that works as a hearty main dish or the best BBQ side dish for summer cookouts, potlucks, Fourth of July, and easy weeknight dinners!

Ingredients

Scale

Instructions

Preheat your oven to 350 degrees.

In your dutch oven over medium heat pour the olive oil and cook the ground beef until just a little pink remains. Add the chopped onion and minced garlic and cook 3-4 minutes more until the onion is translucent.

Add the bacon, barbecue sauce, butter beans, pork and beans, navy beans, kidney beans, brown sugar, apple cider vinegar, yellow mustard, ground mustard, gluten free Worcestershire sauce, salt and pepper to the beef mixture and stir to combine.

Bake at 350 degrees for 35 minutes.

Let cool slightly before serving.

Notes

Be sure to use certified gluten free Worcestershire sauce in this recipe. Standard Worcestershire sauce is not gluten free as it typically contains malt vinegar which is made from barley. Always check the label carefully and look for a product that is specifically labeled certified gluten free. Lea and Perrins is one of the most widely available brands and their Worcestershire sauce is considered gluten free in the United States, but always verify the label on the bottle you purchase to be sure.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish, Beans
  • Method: Baking
  • Cuisine: American

If you make these Gluten Free Cowboy Baked Beans I would love to hear what you think! Leave a star rating and a comment below and let me know what occasion you served them for.

Don't forget to save this recipe to your Pinterest boards so you can find it again all summer long!

Storage

Store leftover gluten free cowboy baked beans in a sealed airtight container in the refrigerator for up to 3 to 5 days. These beans reheat beautifully and the flavor gets even better the next day as the sauce continues to develop overnight. Reheat on the stovetop over medium low heat stirring occasionally until warmed through, or microwave individual portions in a covered bowl. These cowboy baked beans also freeze well. Store in a freezer safe container for up to 3 months and thaw overnight in the refrigerator before reheating.

Top Tip

Do not drain the pork and beans before adding them to the dutch oven. The liquid in the can is part of what creates the rich and saucy base for these cowboy baked beans. All of the other canned beans should be drained and rinsed as the recipe calls for, but keeping the pork and beans liquid in the pot adds flavor and helps the sauce come together beautifully during baking. If you drain all four cans of beans the finished dish will be too thick and dry rather than saucy and rich.

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Frequently Asked Questions

What are cowboy baked beans?

Cowboy baked beans are a hearty and flavor packed version of classic baked beans that are loaded with meat, typically ground beef and bacon, along with multiple types of beans and a rich smoky BBQ sauce. Unlike traditional baked beans which are usually served as a simple side dish, cowboy beans are substantial enough to serve as a complete main course. The combination of sweet, smoky, and tangy flavors from the BBQ sauce, brown sugar, apple cider vinegar, and mustard is what makes them so irresistible.

Can I make these cowboy baked beans ahead of time?

Absolutely and I actually recommend it! These beans taste even better the next day after the flavors have had more time to develop and meld together overnight in the refrigerator. You can assemble the entire dish and bake it a day ahead, then reheat it covered in a 350 degree oven for about 20 minutes before serving. They are also a great make ahead option for summer cookouts and potlucks since they travel well and reheat beautifully.

Can I make these cowboy baked beans in a slow cooker?

Yes! To make these in a slow cooker, brown the ground beef and cook the onion and garlic on the stovetop first, then transfer everything to your slow cooker and add all of the remaining ingredients. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. The slow cooker version is a great option for summer entertaining because it keeps the beans warm throughout the party without heating up your kitchen.

What kind of BBQ sauce should I use for this recipe?

Any BBQ sauce you enjoy works well in this recipe. Just make sure to check the label and use a certified gluten free BBQ sauce as many store bought versions contain gluten. A smoky or hickory flavored BBQ sauce gives the beans the most classic cowboy flavor but a sweet BBQ sauce works beautifully too. If you prefer a spicier version look for a chipotle or spicy BBQ sauce for an extra kick.

Can I make this recipe without ground beef?

Yes! If you want to make a meatless version you can omit the ground beef entirely and the beans will still be hearty and delicious thanks to the bacon and the four types of beans. You can also substitute ground turkey or ground chicken for the beef if you prefer a lighter option. The cooking time and method remain the same regardless of which protein you choose.

Can I use different types of beans in this recipe?

Absolutely. The four bean combination of butter beans, navy beans, kidney beans, and pork and beans is what gives these cowboy beans their hearty texture and variety but you can easily swap in whatever canned beans you have on hand. Great northern beans, black beans, or cannellini beans all work well as substitutes. Just remember to drain and rinse all of the canned beans except for the pork and beans, which should go in with their liquid for the best sauce consistency.

Gluten Free Walking Taco Casserole

This quick recipe for gluten free walking taco casserole is made with ground beef, cheddar cheese and cream cheese. This is the best one pot Mexican casserole and is perfect for dinner. It is similar to a taco pie or taco bake and is topped with gluten free tortilla chips.

a black cast iron skillet of gluten free walking taco casserole with a big dollop of sour cream on top.

Gluten Free Walking Taco Casserole is a delicious and easy to make casserole that combines all the flavors of a classic taco dinner in a comforting, one pan dish.

Featuring ground beef, a blend of savory taco seasonings, and gluten free tortilla chips, this casserole offers a satisfying twist on a taco salad.

Topped with melted cheese, sour cream, and your favorite taco toppings, this dish can be customized with vegetables like bell peppers, onions, and tomatoes for added flavor and nutrition. Perfect for a busy weeknight or a family gathering, it's a quick and simple meal that everyone will enjoy.

If you are looking for more Mexican inspired recipes try my Healthy Mexican Street Corn Salad, my Easy Ground Beef Nacho Casserole, my Gluten Free Taco Casserole or my Instant Pot Beef and Bean Burrito Casserole.

You can find all of my meal recipes here: Gluten Free Meals Recipes

a white plate of gluten free walking taco casserole next to a small white bowl of sour cream.
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Ingredients

Instructions

Preheat your oven to 350 degrees.

In a cast iron skillet or oven safe frying pan cook the ground beef until just a little pink remains. Add the chopped onions and cook until the onions are translucent, about 3-4 minutes.

Add the cream cheese, whipping cream, chili powder, garlic powder, coriander, cumin, paprika, salt and pepper. Stir to combine and cook until the cream cheese is melted and everything is combined.

Stir in ½ cup shredded cheddar cheese.

Add the tortilla chips on top the beef mixture in an even layer. Top them with the rest of the shredded cheddar cheese.

Bake at 350 degrees for 20 minutes.

Top with black olives, diced tomatoes, shredded lettuce and/or  sour cream.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Walking Taco Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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  • Author: Elaine VanVleck
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
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Description

This quick recipe for gluten free walking taco casserole is made with ground beef, cheddar cheese and cream cheese. This is the best one pot Mexican casserole and is perfect for dinner. It is similar to a taco pie or taco bake and is topped with gluten free tortilla chips.

Ingredients

Scale

Instructions

Preheat your oven to 350 degrees.

In a cast iron skillet or oven safe frying pan cook the ground beef until just a little pink remains. Add the chopped onions and cook until the onions are translucent, about 3-4 minutes.

Add the cream cheese, whipping cream, chili powder, garlic powder, coriander, cumin, paprika, salt and pepper. Stir to combine and cook until the cream cheese is melted and everything is combined.

Stir in ½ cup shredded cheddar cheese.

Add the tortilla chips on top the beef mixture in an even layer. Top them with the rest of the shredded cheddar cheese.

Bake at 350 degrees for 20 minutes.

Top with black olives, diced tomatoes, shredded lettuce and/or  sour cream.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Cast Iron Skillet
  • Cuisine: Gluten Free

Frequently Asked Questions

What is a walking taco made of?

A traditional walking taco is made in the bag of chips. Most use a single serving size bag of Doritos or Frito chips. This casserole uses the same concept of being an easy one dish meal, but is made in a skillet or baking dish rather than in the chip bag.

I topped this walking taco casserole with gluten free tortilla chips, lettuce, tomatoes, olives and extra cheddar cheese. You could substitute a different type of gluten free chip and also add avocado on top too.

How long do I bake this gluten free taco casserole?

This gluten free taco casserole bakes at 350 degrees for 20 minutes. You precook the ground beef and onions. You are baking the walking taco casserole just to melt the cheese.

Gluten Free Scotch Eggs with Honey Mustard Dipping Sauce

This easy recipe for oven baked gluten free scotch eggs with honey mustard dipping sauce is made with boiled eggs, sausage and gluten free bread crumbs. The scotch eggs are delicious on their own, but the special sauce makes them even better. I used turkey sausage for mine, but you could also use pork sausage for a rich treat.

a blue floral plate with five scotch eggs next to a small white bowl of honey mustard dipping sauce.

For the recipe I split one pound of sausage into five equal sections. Then, I flatten the section in my hand as evenly as possible. I wrap the sausage around the boiled egg (with the shell removed) and make sure the entire outside of the egg is coated.

Next in a small bowl I have one egg that is beaten. I roll the sausage coated egg in the beaten egg and then roll it in the gluten free bread crumbs. Place the final product on a baking sheet or in a baking dish and bake for 30 to 35 minutes. The outside will be browned and the sausage will be completely cooked when the scotch egg is done.

a white plate with a gluten free scotch egg cut in half next to a small white bowl of honey mustard dipping sauce.
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Ingredients

Instructions

Preheat your oven to 400 degrees.

In a small bowl mix the gluten free bread crumbs, salt and pepper.

In another small bowl lightly beat the egg for rolling the scotch eggs in.

Divide the pound of ground sausage into five portions. Take a portion and flatten it out evenly in your hand. Wrap the sausage patty around the egg until the entire surface of the egg is covered.

Roll the sausage wrapped egg in the beaten and egg and then the crumb mixture. Place on a baking sheet. Repeat this step four more times. Be sure to leave room between each egg so they cook evenly.

Bake the scotch eggs at 400 degrees for 30 minutes. The eggs will be browned and the juice around them will be clear or slightly browned when they are done.

While the scotch eggs are baking make the honey mustard dipping sauce. In a bowl or jar add the mayonnaise, mustard and honey. Using a whisk or immersion blender blend the ingredients together until smooth and combined. Store in a sealed container in the refrigerator.

Let the scotch eggs cool slightly and then remove them from the baking sheet with a turner.

Serve them immediately warm with the dipping sauce or refrigerate them for at least 2 hours and serve cold with the dipping sauce.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Scotch Eggs with Honey Mustard Dipping Sauce

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  • Author: Elaine VanVleck
  • Total Time: 40 minutes
  • Yield: 5 servings 1x
  • Diet: Gluten Free
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Description

This easy recipe for oven baked gluten free scotch eggs with honey mustard dipping sauce is made with boiled eggs, sausage and gluten free bread crumbs. The scotch eggs are delicious on their own, but the special sauce makes them even better. I used turkey sausage for mine, but you could also use pork sausage for a rich treat.

Ingredients

Scale

Dipping Sauce:

Instructions

Preheat your oven to 400 degrees.

In a small bowl mix the gluten free bread crumbs, salt and pepper.

In another small bowl lightly beat the egg for rolling the scotch eggs in.

Divide the pound of ground sausage into five portions. Take a portion and flatten it out evenly in your hand. Wrap the sausage patty around the egg until the entire surface of the egg is covered.

Roll the sausage wrapped egg in the beaten and egg and then the crumb mixture. Place on a baking sheet. Repeat this step four more times. Be sure to leave room between each egg so they cook evenly.

Bake the scotch eggs at 400 degrees for 30 minutes. The eggs will be browned and the juice around them will be clear or slightly browned when they are done.

While the scotch eggs are baking make the honey mustard dipping sauce. In a bowl or jar add the mayonnaise, mustard and honey. Using a whisk or immersion blender blend the ingredients together until smooth and combined. Store in a sealed container in the refrigerator.

Let the scotch eggs cool slightly and then remove them from the baking sheet with a turner.

Serve them immediately warm with the dipping sauce or refrigerate them for at least 2 hours and serve cold with the dipping sauce.

Notes

I like to save my mayonnaise jars for making sauces and dressings in. They work perfectly with an immersion blender and then one container can go directly into the fridge. I love less mess!

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: Gluten Free

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Frequently Asked Questions

Why is a Scotch egg called a Scotch egg?

Mincing meat is also known as scotching. This recipe is made of eggs coated in minced or scotched meat, rolled in egg and then gluten free bread crumbs. Traditionally the recipe uses pork sausage, but I used turkey sausage for mine.

Do I eat my scotch eggs hot or cold?

This is really based on personal preference. I love to eat these gluten free scotch eggs hot, but traditionally scotch eggs are picnic or pub food and are served cold. I like to eat one warm right after I make them and then wrap the rest in tinfoil and have them cold the next day for breakfast.

Gluten Free Creamy Beef and Mushroom Pasta

This Gluten Free Creamy Beef and Mushroom Pasta is the weeknight dinner I come back to again and again when I want something that feels indulgent and comforting without taking a lot of time or effort. Ground beef and mushrooms come together in a rich and creamy sauce made with both sour cream and cream cheese. Then it gets tossed with gluten free egg noodles for a pasta dish that tastes like a homemade beef stroganoff but comes together in about 30 minutes.

It is one of those dinners that feels like you put in a lot more effort than you actually did.

two large white stoneware bowls of gluten free creamy beef and mushroom pasta next to a large pot of pasta and a small bowl of parsley.

The secret to the sauce is using both cream cheese and sour cream rather than just one or the other. The cream cheese melts into the hot beef mixture and adds a rich and velvety body to the sauce while the sour cream adds the tangy and slightly acidic flavor that makes a good stroganoff taste complete.

Together they create a sauce that is thicker, richer, and more stable than a sour cream only version.

I use Jovial Gluten Free Brown Rice Egg Tagliatelle because the wide noodles hold the creamy sauce beautifully and the egg noodle flavor is the closest thing to a traditional stroganoff noodle in the gluten free pasta world.

If you are looking for more gluten free pasta recipes you might also enjoy my Gluten Free Chicken Parmesan Pasta Casserole, my Gluten Free Taco Pasta Bake, my Gluten Free Instant Pot Chili Mac and Cheese or my Gluten Free One Pot Hamburger Helper Copycat.

You can find all my meal recipes here: Gluten Free Meal Recipes

two large white stoneware bowls of gluten free creamy beef and mushroom pasta next to a large pot of pasta and a small bowl of parsley.
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Ingredients

Instructions

In a large stock pot boil water and cook the pasta according to the instructions on the box.

While the pasta is cooking in a large deep sided skillet over medium heat brown the ground beef. Add the onion, garlic and mushrooms and cook until softened.

Add the salt, parsley, sage, pepper, oregano, gluten free Worcestershire sauce, sour cream and cream cheese to the beef mixture. Stir the ingredients together letting the cream cheese melt into the mixture.

When the pasta is done, drain reserving one cup of liquid.

Add the pasta to the sauce mixture and stir to coat. If the sauce is too thick add some of the reserved pasta liquid until the sauce is to your desired consistency.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Creamy Beef and Mushroom Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 30 minutes
  • Yield: 5 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

Ground beef, frozen mushrooms, and a rich cream sauce made with both sour cream and cream cheese tossed with gluten free egg tagliatelle. This gluten free creamy beef and mushroom pasta tastes like a simplified stroganoff and comes together in just 25 minutes with simple pantry ingredients.

Ingredients

Scale

Instructions

In a large stock pot boil water and cook the pasta according to the instructions on the box.

While the pasta is cooking in a large deep sided skillet over medium heat brown the ground beef. Add the onion, garlic and mushrooms and cook until softened.

Add the salt, parsley, sage, pepper, oregano, Worcestershire sauce, sour cream and cream cheese to the beef mixture. Stir the ingredients together letting the cream cheese melt into the mixture.

When the pasta is done, drain reserving one cup of liquid.

Add the pasta to the sauce mixture and stir to coat. If the sauce is too thick add some of the reserved pasta liquid until the sauce is to your desired consistency.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Pasta
  • Method: Stove Top
  • Cuisine: American

If you make this Gluten Free Creamy Beef and Mushroom Pasta I would love to hear what you think! Leave a comment below and let me know how it turned out or tag me on Instagram so I can see your bowl.

This is one of those easy gluten free weeknight dinners that earns a permanent spot in your dinner rotation so save it to your favorite Pinterest board so you always have it ready when you need a quick and comforting meal on the table fast!

Storage and Reheating

Store leftover gluten free creamy beef and mushroom pasta in an airtight container in the refrigerator for up to four days. The pasta will absorb some of the sauce as it sits which is normal.

To reheat add the pasta to a skillet over medium low heat with a small splash of water or chicken broth. Stir gently until warmed through. The extra liquid helps bring the sauce back to its original creamy consistency. You can also reheat in the microwave at 50 percent power in 60 second intervals stirring between each one.

This recipe does not freeze well since cream cheese and sour cream based sauces can separate and become grainy after freezing and thawing.

Top Tip

Reserve one cup of pasta water before you drain the noodles and do not skip this step. The starchy pasta water is the easiest way to loosen the sauce to the perfect consistency without watering down the flavor. Add it one splash at a time until the sauce coats every noodle just right.

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Frequently Asked Questions

What type of pasta should I use for this recipe?

I used Jovial Gluten Free Brown Rice Pasta Egg Tagliatelle noodles for this gluten free creamy beef and mushroom pasta recipe. They are very similar in texture to regular egg noodles.

I boil the noodles while I cook the ground beef and make the sauce. Then, I add the gluten free egg noodles to the sauce mixture and use tongs to coat the pasta. I serve the pasta hot with some dried parsley sprinkled on top.

Do I need to thicken beef stroganoff with flour?

This recipe for ground beef and mushroom stroganoff does not need to be thickened with flour. I brown the ground beef, cook the onion, garlic and mushrooms. Then, add the spices, gluten free Worcestershire sauce, sour cream and cheese.

The sauce will thicken quickly while cooking over medium low heat. If the sauce gets too thick I add heavy cream, milk or beef broth one tablespoon at a time until the sauce is the consistency I want.

Can I use a different type of mushroom in this recipe?

Yes. This recipe uses frozen mushrooms for convenience but fresh cremini, baby bella, or white button mushrooms work beautifully as substitutes. Add them after the onion and cook until they release their moisture and begin to brown before adding the remaining ingredients. Shiitake mushrooms are another great option for a deeper and more earthy mushroom flavor. Use the same amount as the frozen mushrooms called for in the recipe.

Can I substitute the ground beef in this recipe?

Yes. Ground turkey or ground chicken work well as lighter alternatives and produce a delicious cream sauce with the same technique. Ground pork also works beautifully and adds a slightly richer flavor that pairs well with the mushrooms and cream sauce. If using ground turkey cook it until fully cooked through since it has less fat than beef and can dry out if overcooked. Drain any excess liquid from the pan before adding the sauce ingredients regardless of which ground meat you use.

Why This Sauce Is Better Than Standard Stroganoff

Most creamy beef pasta and stroganoff recipes use only sour cream in the sauce. This recipe uses both cream cheese and sour cream and the difference is significant.

  • Cream cheese adds body and richness. When cream cheese melts into the hot beef and mushroom mixture it creates a thick and velvety texture that coats every noodle beautifully. It also acts as an emulsifier which means the sauce holds together and does not break or become greasy even as it sits.
  • Sour cream adds tang and flavor complexity. The slightly acidic flavor of sour cream is what gives this dish its stroganoff character. Without it the sauce would taste rich but flat. The combination of both gives you a sauce that is thick, creamy, tangy, and completely satisfying.
  • The result is a sauce that is significantly more stable and flavorful than a sour cream only version. It reheats better, holds together longer, and tastes more like a restaurant quality stroganoff than most homemade versions.

Why Gluten Free Egg Noodles Make This Recipe

The pasta choice matters more in this recipe than in most gluten free pasta dishes. Here is why egg noodles are the right choice.

  • Traditional beef stroganoff is always served over wide egg noodles. The egg noodle flavor and texture is deeply associated with the dish and using a rice noodle or a corn pasta produces a version that tastes good but does not have the same comforting familiarity.
  • I use Jovial Gluten Free Brown Rice Egg Tagliatelle because the wide flat noodles hold the creamy mushroom sauce beautifully and the egg content gives them a flavor and texture that is the closest available match to traditional stroganoff egg noodles.
  • If you cannot find Jovial egg tagliatelle any wide gluten free pasta shape works. Pappardelle, fettuccine, or even a wide rotini will all hold the sauce well. Avoid thin pasta shapes like spaghetti or angel hair since they do not hold a cream sauce as effectively.

Tips for the Best Gluten Free Creamy Beef and Mushroom Pasta

  • Drain most of the grease after browning the beef. Too much grease will make the sauce oily rather than creamy. Tilt the pan and use a spoon to remove most of the excess fat. You do not need to remove every drop since a small amount adds flavor but too much will ruin the sauce texture.
  • Reserve one cup of pasta water before draining. The starchy pasta water is the best way to thin out the sauce if it becomes too thick without making it watery or breaking the cream sauce. Add it a splash at a time and stir until the sauce reaches your desired consistency.
  • Cut the cream cheese into small cubes before adding it to the pan. Small pieces melt much faster and more evenly than large chunks. If the cream cheese is not melting smoothly lower the heat and stir constantly until it is fully incorporated.
  • Do not overcook the pasta. Gluten free pasta can go from perfectly cooked to mushy very quickly. Cook it to just al dente since it will continue to soften slightly when tossed with the hot sauce.

Variations and Substitutions

This recipe is easy to customize based on what you have on hand.

  • Swap the protein. Ground turkey or ground chicken work well as lighter alternatives to ground beef. Ground pork also works beautifully and adds a slightly richer flavor. The sauce technique is identical regardless of which ground meat you use.
  • Use fresh mushrooms. This recipe uses frozen mushrooms for convenience but fresh cremini, baby bella, or white button mushrooms are excellent substitutes. Add them after the onion and cook until they release their moisture and begin to brown.
  • Add vegetables. A handful of baby spinach stirred in at the end adds color and nutrients without changing the flavor profile. Frozen peas work the same way and are a natural fit with the creamy mushroom sauce.
  • Make it dairy free. Substitute dairy free cream cheese and dairy free sour cream for the regular versions. The sauce will be slightly less rich but still very good.
  • Serve over rice. If you do not have gluten free pasta on hand this sauce is delicious served over white or brown rice.

Gluten Free Instant Pot Italian Style Pasta and Bean Soup

This recipe for gluten free instant pot Italian style pasta and bean soup is a traditional Italian recipe made gluten free. This hearty vegetable soup is packed with white beans, kale and Italian turkey sausage. My take on Pasta e Fagioli is made quickly in the instant pot for a delicious meal.

two white bowls of gluten free instant pot Italian style pasta and bean soup next to a glass of sparkling water and two soup spoons.

Gluten Free Instant Pot Italian Style Pasta and Bean Soup is a hearty and comforting dish that combines the rich flavors of Tuscan sausage, white beans, and kale. This easy soup recipe captures the essence of traditional Italian fare, featuring a delightful blend of beans and pasta.

Perfect for a cozy meal, it's packed with nutritious ingredients, making it a healthy choice for families. Whether you're craving a comforting soup or looking for a quick weeknight dinner, this gluten-free Instant Pot recipe is sure to satisfy your taste buds with its robust flavors and satisfying texture.

Enjoy a bowl of this Italian-inspired goodness any day of the week!

If you are looking for more instant pot soup recipes you might also enjoy my Gluten Free Instant Pot Chicken & Dumplings, my Gluten Free Instant Pot Baked Potato Soup, my Gluten Free Vegetarian Instant Pot Split Pea Soup or my Instant Pot Beef and Vegetable Soup.

You can find all of my soup recipes here: Gluten Free Soup Recipes

two white bowls of gluten free instant pot Italian style pasta and bean soup next to a glass of sparkling water and two soup spoons.
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Ingredients

Instructions

Set your Instant Pot to saute and add olive oil to the pot. Add the garlic, carrots and onion to the pot and saute until the onion is translucent and the carrots are beginning to soften. 

Add the rinsed beans, salt, Italian seasoning, dried basil, pepper, diced tomatoes, crumbled sausage, kale, bay leaves and broth. Stir to combine. 

Add the uncooked pasta on top, but do not stir to combine. Gently press the pasta down a little until it is covered in liquid. This will prevent your pasta from burning on the bottom of the pot.

Secure the lid and set to not vent. Using the manual setting cook for 15 minutes. Let the pressure release naturally for 10 minutes and then manually release the steam.

Carefully remove the lid. Remove the bay leaves. Add the grated parmesan cheese and stir into the soup.

Serve the soup hot with more parmesan cheese sprinkled on top.

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Gluten Free Instant Pot Italian Style Pasta and Bean Soup

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  • Author: Elaine VanVleck
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
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Description

This recipe for gluten free instant pot Italian style pasta and bean soup is a traditional Italian recipe made gluten free. This hearty vegetable soup is packed with white beans, kale and Italian turkey sausage. My take on pasta e fagioli is made quickly in the instant pot for a delicious meal.

Ingredients

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Instructions

Set your Instant Pot to saute and add olive oil to the pot. Add the garlic, carrots and onion to the pot and saute until the onion is translucent and the carrots are beginning to soften. 

Add the rinsed beans, salt, Italian seasoning, dried basil, pepper, diced tomatoes, crumbled sausage, kale, bay leaves and broth. Stir to combine. 

Add the uncooked pasta on top, but do not stir to combine. Gently press the pasta down a little until it is covered in liquid. This will prevent your pasta from burning on the bottom of the pot.

Secure the lid and set to not vent. Using the manual setting cook for 15 minutes. Let the pressure release naturally for 10 minutes and then manually release the steam.

Carefully remove the lid. Remove the bay leaves. Add the grated parmesan cheese and stir into the soup.

Serve the soup hot with more parmesan cheese sprinkled on top.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Gluten Free

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Frequently Asked Questions

How do I clean my instant pot after cooking savory dishes?

After using your instant pot for savory dishes or in this case using spices you may notice that the silicone ring in the lid has an odor. This is simple to take care of!

Wash the metal pot insert by hand or in the dishwasher. Remove the rubber seal from the lid and wash both the lid (don't submerge the lid in water) and the ring. Place the ring back into the lid.

Put the metal pot into the pressure cooker. Add one cup water and one cup white vinegar to the metal pot. Place the lid on the pot and seal. Manually cook for 3 minutes. Let the steam release naturally.

After the liquid has cooled, dump it out and rinse the pot, lid and seal. Your pot, lid and seal shouldn't have any lingering odors.

Do I have to use turkey sausage in this recipe?

No. You could omit the turkey sausage and still have a delicious soup. Since the turkey sausage I used for this recipe had some Italian seasonings added I would increase the Italian seasoning in this recipe to 2 teaspoons.

You could also use unseasoned sausage and also add the extra Italian seasoning to get the same flavor. I like to add the meat to this recipe to make it extra hearty with more protein, but that is completely optional.