1 spaghetti squash (small enough to fit inside your Instant Pot)
Place the trivet inside the Instant Pot. Pour the water inside.
Cut the spaghetti squash in half, around the middle, and scoop out the seeds. Set aside if you’re making chicken stock from kitchen scraps and/or roasting the seeds.
Place the two halves of spaghetti squash inside the Instant Pot. It doesn’t matter how you place them (i.e. facing each other or not), so long as you have enough room to close and seal the Instant Pot.
Turn the pressure knob to “seal,” adjust the pressure setting to “high” and set the timer for 7 minutes.
When the timer beeps, carefully turn the pressure knob to “release” to use the quick pressure release method.
Carefully remove the hot squash from the Instant Pot and set aside, upside down, to cool, about 10 minutes.
When the squash is cool enough to handle, use a fork to gently pull the spaghetti-like strands of squash from the shell. Serve warm with either butter and salt and pepper, or top with your favorite pasta sauce!