Using a sharp knife, poke slits all over the spaghetti squash (about 8-10 or so) so the steam can escape while cooking.
Place the steam insert/rack that came with your Instant Pot in the bottom of the bottom. Place the spaghetti squash on top.
Seal the lid on the Instant Pot. Cook on high pressure for 15 minutes (Press “Manual” or "Pressure Cook" then the "+" or "-" button to get to 15. Specific directions may vary depending on your model.). The Instant Pot will take a little while for the pressure to build then will start to count down from 15 minutes.
Once done, let the pressure slowly come down, or use the quick release method. Remove the pot lid, poke the spaghetti squash with a knife. If the knife goes through easily and the squash is soft it's done. If not, cook a few more minutes.
When your squash is fully cooked, using oven mitts, remove the rack and spaghetti squash and place on a cutting board or work surface. Cut the squash in half. Using a fork or tongs, remove the seeds. Using a fork create long strands of the squash.
SNAPPY TIPS: If your squash is too large to fit whole in your Instant Pot, you can cut the squash in half, remove the seeds, and cook. Instant Pot models can vary so be sure to read your owner's manual if in doubt about anything.
Course: Side Dish
Keywords: cooking spaghetti squash, how to make spaghetti squash in instant pot