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.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 500 Calories

Ingredients

• ½ teaspoon salt
• ¼ cup pine nuts
• 2 cloves garlic
• ¼ teaspoon ground black pepper
• 1 cup vegetable broth
• ⅔ cup olive oil
• 2 cups fresh basil leaves
• 2 tablespoons nutritional yeast
• 1 sprig chopped fresh rosemary
• 1 (3 pound) spaghetti squash, halved and seeded

Recipe Instructions

Step 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.

Step 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.

Step 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.