Instant Pot® Spaghetti Squash With Chili - cooking recipe

Ingredients

1 (3 pound) spaghetti squash, halved across the middle and seeds removed
1 cup water
2 cups prepared chili
1/2 cup shredded Mexican cheese blend

Preparation

Place the trivet in the liner of an Instant Pot(R). Add water and place spaghetti squash halves on the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions. Set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Pour chili into a saucepan over medium heat. Cook until warmed through, 5 to 10 minutes. Reduce heat and keep warm until ready to serve.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Drain any accumulated water from the squash halves. Shred squash equally into 4 individual serving bowls. Top with chili and shredded Mexican cheese blend.