Instant Pot® Vegan Spaghetti Squash with Pesto

A quick and easy vegan main dish made in just minutes in your Instant Pot®. This recipe is so versatile that it works for any gluten-free, dairy-free, Whole30® or paleo diet.

Ingredients

• 1 (3 pound) spaghetti squash, halved and seeded
• 1 cup vegetable broth
• 1 sprig chopped fresh rosemary
• 0.5 teaspoon salt
• 2 cups fresh basil leaves
• 0.6666666666666666 cup olive oil
• 0.25 cup pine nuts
• 2 tablespoons nutritional yeast
• 2 cloves garlic
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper

Steps

1. Combine spaghetti squash, vegetable broth, rosemary, and 1/2 teaspoon salt in a multi-functional pressure cooker (such as Instant Pot®). 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.
2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove spaghetti squash and cool until easily handled, 5 to 10 minutes. Scrape insides of squash into spaghetti strands with a fork.
3. Combine basil leaves, olive oil, pine nuts, nutritional yeast, garlic, 1/2 teaspoon salt, and pepper in the bowl of a food processor; pulse until smooth. Serve on top of spaghetti squash.