Easy Instant Pot® Spaghetti Squash - cooking recipe

Ingredients

1 (3 pound) spaghetti squash, halved and seeded
1 cup vegetable broth
1 sprig chopped fresh rosemary
1/2 tablespoon salt

Preparation

Combine spaghetti squash, vegetable broth, rosemary, and salt in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.