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Carefully cut your squash in half down the middle.
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Use an ice cream scoop or spoon to remove the seeds from your squash halves.
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Place steamer basket into your Instant Pot along with your 1/2 cup of water.
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Add your squash halves to your Instant Pot and lightly sprinkle with sea salt.
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Close lid, set pressure valve to sealing, set to manual (high pressure) for 5 minutes.
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Perform a quick release of the pressure immediately after the cooking program finishes.
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Use a fork to pull out your cooked squash from it’s shell, or allow to cool and remove meat by hand and enjoy!
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Note: For firmer squash, reduce cooking time to 4 minutes. For softer, delay your quick release time by a few minutes.