Cut the Spaghetti Squash in Half: Use a sharp knife to cut the spaghetti squash in half lengthwise. Be careful cutting the squash as it is hard and slippery.
Scoop Out the Seeds: Scrape out the seeds and bits with a spoon.
Place Spaghetti Squash in Pressure Cooker: Place 1 cup of cold water and a trivet into the Instant Pot Pressure Cooker. Place Spaghetti Squash on the steamer rack, close the lid.
Pressure Cook Spaghetti Squash: Pressure cook at a) For Al Dente Spaghetti Squash: High Pressure for 6 minutes + Quick Release
OR b) For Softer Spaghetti Squash: High Pressure for 8 minutes + Quick Release. Open the lid carefully.
Scrape Out the Strands: Remove spaghetti squash from pressure cooker. Gently pull the flesh away from the skin with a fork to create long “spaghetti-like” strands.
Serve: Serve the squash immediately with your favorite main dish or sauce.