It’s fast and easy to cook this popular veggie in the pressure cooker. Instant Pot spaghetti squash takes half the time of baking and comes out perfectly al dente!
- 1 medium spaghetti squash (2–3 pounds)
- 1 cup water
- Kosher salt and pepper
- Cut the spaghetti squash: Using a small sharp paring knife, cut the spaghetti squash around the middle width-wise (not lengthwise!). To cut, pierce the knife into the squash and swing down, making small slices around the squash until it breaks in half. Use the knife to cut around the seeds, and then scoop them out with a spoon. (You’ll do it this way because this is the way to get the longest “noodle” strands.)
- Place the squash in the Instant Pot: Place the trivet in the Instant Pot and add 1 cup of water to the bottom of the pot. Place both halves into the pressure cooker. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.
- Cook on high pressure for 8 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 5 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)
- Quick release: Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid. Pierce the squash with a fork: it should be tender but still “al dente”.
- Scoop out the noodles: Allow the squash to cool slightly, then use a fork to scrape out the squash into “spaghetti” strands. Place the noodles in a colander or strainer and rest for 10 minutes to remove any extra moisture.
- Season: Season with salt and pepper, or use our Pesto Spaghetti Squash or Spaghetti Squash Spaghetti.
- Category: Essentials
- Method: Pressure Cooker
- Cuisine: Vegetarian
Keywords: Instant Pot Spaghetti Squash, Pressure Cooker Spaghetti Squash