This really depends on the pasta. Gluten-free pasta can be a bit finicky in the pressure cooker, especially pastas made with alternative flours. Gluten-free pasta tends to be starchier and will expand more while cooking. It needs a little extra cooking liquid, so add 1/4 to 1/2 cup or so. Gluten-free pasta also has a tendency to overcook and turn to mush, so if you try it, start with 1/2 the cooking time. (You can always cook longer, but you cant save overcooked pasta.) Due to the higher starch amount in gluten-free pasta, you might find you get a high amount of starchy water spurting through the release valve. If this happens, use a towel to close the release valve for 20  seconds to help settle the foam. (just be sure to not totally block the valve/steam release with a towel.)