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5 from 2 votes

Instant Pot Spaghetti Squash

Spaghetti squash is a simple low carb, gluten-free substitute for pasta---and cooking it in an Instant Pot electric pressure cooker makes it fast and easy. 
Prep Time3 mins
Cook Time12 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Keyword: Instant Pot, Quick and Easy
Diet: AIP, Dairy Free, Gluten Free, Keto, Low Carb, Paleo, Vegan, Vegetarian, Whole30
Servings: 8 servings
Calories: 33kcal
Author: Lisa Wells


  • 1 cup water
  • 1 medium spaghetti squash (choose a size that fits your Instant Pot)


  • Place steamer rack or trivet in the cooking pot. Add water and place spaghetti squash on the rack.
  • Set the program to Manual or Pressure Cook. Set the cook time to 12 minutes and set the pressure to high. Press start.
  • When cooking is done, wait for pressure to release (natural release).
  • Remove the squash from the pot by using the trivet handles to lift it out. Place the squash on a cutting board and hold it with tongs to cut in half. Remove the seeds and use a fork to separate the strands.


Cook time will start after the Instant Pot comes up to pressure.


Serving: 1cup | Calories: 33kcal | Carbohydrates: 7g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 18mg | Potassium: 115mg | Fiber: 1g | Sugar: 2g | Vitamin A: 130IU | Vitamin C: 2.2mg | Calcium: 25mg | Iron: 0.3mg