How to Make Perfect Instant Pot Spaghetti Squash (Pressure Cooker)

Gluten Free, Grain Free, Vegan, Vegetarian, Whole30, Low Carb

Course Side Dish
Cuisine American
Prep Time 3 minutes
Cook Time 15 minutes
Total Time 18 minutes


  • 1 8 inch spaghetti squash
  • 1 cup water


  1. Wash and pat dry the spaghetti squash. 

  2. In a circle around the waste of the squash, use a paring knife to make 1/4-1/2 inch cuts every few inches. 

  3. Place the squash in the Instant Pot on top of the rack. Pour a cup of water into the Instant Pot. 

  4. Secure the lid and set to HIGH pressure for 15 minutes. 

  5. Allow a Natural Release. 

  6. Carefully remove the squash from the Instant Pot using the handles on the rack and set it on a cutting board. If it's too hot to touch, allow it to cool slightly. 

  7. Slice across the squash, following the pattern from the pierced holes made with the paring knife. 

  8. Use a grapefruit spoon to gently scrape out the seeds. They should come out very easily. 

  9. Use forks to pull the squash away from the skin, fluffing and separating it a bit as you remove it. 

  10. Eat and enjoy it right away, OR cover and refrigerate for 5 days OR allow it to completely cool and freeze in individual portions in air-tight ziplock bags.