Instant Pot Spaghetti Squash Primavera Recipe

Place spaghetti squash cut-sides down on a steaming rack inside a multi-functional pressure cooker (such as Instant Pot®). Add water. 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 the lid. Transfer squash to a plate and scrape flesh into spaghetti strands with a fork. Empty rinse and dry pressure cooker pot.

Select Saute function. Add 2 tablespoons oil to the hot pot. Add onion bell pepper carrot Italian seasoning salt and black pepper. Cook stirring frequently until onion is just tender about 4 minutes. Add zucchini tomatoes garlic lemon juice and lemon zest; saute until zucchini is tender-crisp about 5 minutes.

Add cooked spaghetti squash strands basil and parsley to the pot. Stir in remaining 1 tablespoon olive oil and saute until combined about 2 minutes more.