Pour 1 cup water in the Instant Pot and place trivet (or steamer basket) in the pot.

Cut the spaghetti squash in half (lengthwise or crosswise). Scoop out the seeds and discard. Place the squash halves, cut side up, on the trivet in pot.

Secure the lid, set the pressure release valve to SEALING. Select the MANUAL/PRESSURE COOK setting, high pressure, and set time to 7 minutes. After the cooking cycle is complete do a QUICK PRESSURE RELEASE.

Remove the lid and test the squash for doneness, by using the tines of the fork. You should be able to easily run the fork over the flesh to separate the strands. If squash is not cooked through, repeat the above cooking instructions for 1-2 minutes and quick release.

Carefully remove the squash from the Instant Pot. When squash is cool enough to handle, use a fork to separate the cooked strands to form “spaghetti”. Use the squash in your favorite recipe.

Pour 1 cup water in the Instant Pot and place trivet (or steamer basket) in the pot.

Use a paring knife to pierce the squash all over, making about 12 (½-inch) slits/vents for the steam to penetrate the squash's skin. Place the squash on the trivet/steamer basket in the Instant Pot.

Secure the lid, set the pressure release valve to SEALING. Select the MANUAL/PRESSURE COOK setting, high pressure, and set time to 15 minutes. After the cooking cycle is complete do a QUICK PRESSURE RELEASE.

Remove the lid and test the squash for doneness by using a knife and testing to see if you can easily cut into skin. If squash is not cooked through, repeat the above cooking instructions for 1-2 minutes and quick release.

Carefully remove the squash from the Instant Pot using oven mitts or long tongs. When squash is cool enough to handle, use a knife to cut squash in half (lengthwise or crosswise). Separate the cooked strands to form “spaghetti”. Use the squash in your favorite recipe.