Wash the squash and slice in half lengthwise. Scoop out the seeds and discard.
Place both halves of squash on a trivet in your Instant Pot. Add water to the insert and close the lid. Turn the valve to "sealing" position.
Press "manual" setting and the timer to 7 minutes. Make sure the IP is set to HIGH pressure.
The IP will beep after a few seconds and start cooking.
When the time is up, carefully release pressure. Open the lid away from your face. Carefully remove the squash from your Instant Pot.
Using a fork, separate the flesh from the skin shell. It will look just like cooked spaghetti noodles. The squash is ready to be used in a recipe or as a side dish or you can cool it completely and store in the fridge for up to 1 week.
Notes
My squash was about 3 lbs.One serving is about 1 cup of cooked squash.