Instant Pot® Vegan Spaghetti Squash With Pesto

• Spaghetti squash:
• 1 (3 pound) spaghetti squash, halved and seeded
• 1 cup vegetable broth
• 1 sprig chopped fresh rosemary
• 1/2 teaspoon salt
• Pesto:
• 2 cups fresh basil leaves
• 2/3 cup olive oil
• 1/4 cup pine nuts
• 2 tablespoons nutritional yeast
• 2 cloves garlic
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

1. Combine spaghetti squash, vegetable broth, rosemary, and 1/2 teaspoon salt in a multi-functional pressure cooker (such as Instant Pot(R)). 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.

vegetable broth, rosemary, salt, fresh basil, olive oil, pine nuts, nutritional yeast, garlic, salt, ground black pepper

Taken from www.allrecipes.com/recipe/263040/instant-pot-vegan-spaghetti-squash-with-pesto/ (may not work)