Place 1 cup of water inside the liner of your Instant Pot Pressure Cooker.
Put the trivet inside and set the spaghetti squash on top. There is no need to poke holes in it, cut it, or seed it.
Using the display panel select the MANUAL/PRESSURE COOK function. Use the +/- buttons and select 30 minutes.
When the time is up you can quickly release the pressure or let it naturally release. (I usually opt for the natural release)
Take the squash out of the Instant Pot. The skin should peel right off. Deseed and enjoy!