Start by cutting your squash half way long ways. Then scoop out the seeded guts. You don't want to over scoops so just get the seeds out. Then drizzle it with olive olive oil and some salt/pepper. Depending on size of your squash you may only be able to fit one half in your instant pot. 

Fill your pot with 2 1/2 cups of water. Add your trivet to the bottom and lay your squash on it. Close the lid and make sure the seal is closed. Press PRESSURE COOK and adjust time for 7 minutes. Once it is done, quick release the pressure. Let it cool a little before you attempt to take out on the pot. 

Once it's cool enough. You can use a fork and scrap the squash into strings. Eat plain, sprinkle with your favorite toppings or add some grilled chicken on top!