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Instant Pot Spaghetti Squash

Prep Time5 mins
Cook Time30 mins
Cooling Time15 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 1 spaghetti squash
Author: Danielle Howard

Ingredients

  • 1 medium spaghetti squash (needs to fit in the Instant Pot)
  • 1 cup water (1.5 cups for an 8qt)

Instructions

  • Start by placing a trivet in the bottom of the stainless steel pot (you can use the trivet that came with the Instant Pot).  Add 1 cup of water to the pot (1.5 cups for an 8qt pot).
  • Poke the spaghetti squash a few times with a sharp knife, then put the spaghetti squash on top of the trivet, close the lid, and close the steam release valve.  Press the “Pressure Cook” or “Manual” button until it’s on “Normal” and the “Pressure Level” button until it’s on “High”.  Then press the +/- buttons until the times shows 00:20 for 20 minutes.  The Instant Pot will say “On” while it is getting up to pressure and then will start counting down.
  • When it’s done allow the pressure to release naturally for 15 minutes (basically just let it sit, the Instant Pot will start counting up, wait until it gets to 15).  Then release the rest of the pressure by opening the steam release valve (make sure to stay clear of the steam).
  • When the pressure is released and the float valve is down, open the Instant Pot lid.  Allow the spaghetti squash to cool, then remove from the Instant Pot, cut in half, scrape out the seeds, and serve.