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Instant Pot Spaghetti Squash cut in half on trivet in pressure cooker

Instant Pot Spaghetti Squash

Instant Pot Spaghetti Squash is cooked in your electric pressure cooker and is a healthy and easy way to cook this awesome squash!

Course Side Dish, Vegetarian
Cuisine American
Keyword pressure cooker spaghetti squash
Prep Time 5 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings 6 (5 oz)
Calories 43 kcal
Author Sandy Clifton


  • 1 2 lb - 2 1/2 lb Spaghetti Squash
  • 1 1/2 cups Water, for the pressure cooker


  1. Cut Squash in half crossways.

  2. Remove seeds.

  3. Put the trivet in the Instant Pot and add the water.

  4. Place the squash halves in the Instant Pot however they fit best.

  5. Close the lid and set the steam release knob to the Sealing position.

  6. Press the Manual (or Pressure Cook) button, and then the + or - to choose 8 minutes High pressure.

  7. When cook cycle ends, turn off the pot and do a Quick Release of the steam.

  8. When all of the steam is out and the pin in the lid has dropped, carefully open the lid facing it away from you.

  9. Carefully remove the squash, using tongs, and place it in a bowl to cool a bit.

  10. Use a fork to gently scrape the flesh (spaghetti) out and put it in a bowl.

  11. Use in your favorite recipe!

Recipe Notes

Larger or smaller squashes may need more or less time. If you like a crunchier result, shorten the cook time by a minute or two. You may need to experiment a little to get your perfect tenderness. If you aren't sure, just cook one half of the squash first and use that as a test.