Rinse and scrub the outside of a fresh spaghetti squash.
Place the rack into the bottom of a 6-quart Instant Pot. Place the spaghetti squash into the Instant Pot.
Pour 1 cup of water into the bottom of the Instant Pot.
Place the Instant Pot lid on and twist until the lid is in the locked position. Make sure the steam release handle is in the sealing position.
Press the manual button and set the time for 11 minutes.
Once the spaghetti squash has finished pressure cooking allow the Instant Pot to naturally release the steam for 15 minutes.
Carefully open the Instant Pot lid and lift it off at an angle away from your face.
Poke the spaghetti squash with a fork. If the squash is cooked completely the fork will easily sink into the spaghetti squash. If you have to force the fork through the skin of the spaghetti squash it has not cooked completely.
Add more water to bring the water level back up to one cup if needed. Replace the lid and pressure cook the spaghetti squash for an additional 5 minutes following step 5. Follow step 9 again. The spaghetti squash should be completely cooked by now.
Carefully remove the spaghetti squash from the Instant Pot using a large set of tongs and put the hot spaghetti squash into a bowl to cool.
Once cool enough to handle cut in half, remove the seeds and fibers from the center. Use a fork to remove the cooked spaghetti squash from the skin.
Serve the Instant Pot Spaghetti Squash any way you like. Or serve it with a meat sauce and Parmesan cheese as I have.