Cut the squash in half with a large kitchen knife. Tip: Cut the stem off before slicing the squash in half to make things easier. I didn't do that step in the photo pictured above because the stem had been knocked off, but it's definitely easier than trying to cut around the stem.
Scoop out the seeds and pulp with a spoon. Discard or roast the seeds with drizzled olive oil, salt, and fresh ground pepper as a tasty snack.
Place the trivet inside the Instant Pot
Add 1 cup of water to the pot.
Place both halves of the squash onto the trivet. Face up or down doesn’t really matter.
Close the pressure cooker lid and cook on high pressure for 7 minutes.
After seven minutes, slowly turn the pressure release valve to begin venting pressurized steam.
After the valve has finished releasing steam, twist and turn the lid open.
Strain the liquid and shred or fluff the squash with a fork.
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