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Instant Pot Spaghetti Squash with Rosemary

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PREP TIME
5 min
COOKING TIME
20 min
TOTAL TIME
30 min
SERVINGS
4 servings
Dinner
Instant Pot Spaghetti Squash with Rosemary
Ingredients
  • 1 (3 pound) spaghetti squash, halved and seeded
  • 1 cup vegetable broth
  • 1 sprig chopped fresh rosemary
  • 1/2 tablespoon salt
Instructions
1
Combine spaghetti squash, vegetable broth, fragrant rosemary sprigs, and a pinch of salt in your pressure cooker. Close the lid securely and ensure it is locked into place. Refer to the manufacturer's guidelines for selecting high pressure settings; set a 7-minute timer accordingly. Allow about 10-15 minutes for the pressure to reach its peak.
2
Carefully release the pressure using the quick-release method as instructed by the manufacturer, approximately 5 minutes later. Once the pressure has been released, unlock and carefully remove the lid to access your cooked spaghetti squash.