My Instant Pot has been a game-changer since day 1. From instant pot whole chicken to instant pot spaghetti and meatballs, there isn’t much I haven’t tried cooking in it. Why turn on my oven when the pressure cooker can do all the work for me?

I always cook spaghetti squash in my Instant Pot because it’s just so quick and easy. It only takes around 10 minutes, and it doesn’t leave me guessing whether it’s done cooking or not. Win-win!

My Instant Pot Spaghetti Squash recipe shows you how it’s done, step-by-step. I love using the mild, buttery squash strands as a gluten-free and low-carb pasta dupe, but they pair well with just about anything. 

Instant Pot Spaghetti Squash Ingredients

Spaghetti squash – I usually buy spaghetti squash when it’s in season during fall and winter. I always pick the squash that feels heavy for its size and has very few blemishes on its yellow skin.

Water – A cup of water in the bottom of the Instant Pot builds pressure and steams the squash quickly and evenly. When I’m craving extra flavor, I’ll swap the water for homemade bone broth or any stock I have on hand.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

How to Cook Spaghetti Squash in the Instant Pot 

Step 1: Prep the squash. Carefully slice the spaghetti squash in half lengthwise. Scoop out the seeds and stringy bits with a spoon. 

Step 2: Set up the Instant Pot. Pour the water into the bottom of the Instant Pot, then insert the wire rack or trivet. Place the spaghetti squash halves on the rack, cut-side down. 

Step 3: Cook. Close the lid, seal the valve, press Pressure Cook (or Manual), and set the timer for 8 to 12 minutes (8 minutes for a small squash, 12 minutes for a large squash).

Step 4: Release the pressure. Let the pressure naturally release for 5 minutes, then switch the valve to venting to release any remaining pressure.

Step 5: Scrape. Wait a few minutes before carefully lifting the squash out of the pot. Let it cool, then use a fork to gently scrape the flesh into strings. 

Step 6: Serve. Serve the spaghetti squash in a bowl with pasta sauce and parmesan cheese, or enjoy it with any of the recipes below.

Erin’s Tips and Tricks

• If I’ve learned anything about cooking with squash, it’s that slicing it carefully with a sharp chef’s knife is key. I usually slice mine lengthwise, but if your squash is extra large, cutting it horizontally can be easier. 
• Yes, you really do need to use the wire rack or trivet. It keeps the squash lifted above the water so it steams instead of boils, giving you perfectly tender—never mushy—“noodles” every time.
• The squash will be very hot after it’s done cooking, so let it cool for at least 5 minutes before handling it. 
• Scrape the strands in the same direction as they run to get long, thin “noodles” instead of short bits.

Instant Pot Spaghetti Squash FAQs

Serving Suggestions

The fun really starts after you finish scraping the squash because now it’s time to eat! Here are a few delicious serving ideas to help you enjoy every bite:

• Spaghetti squash and meatballs – Pour marinara sauce over the squash, add some Italian chicken meatballs or lentil meatballs, and top with grated parmesan or crispy roasted chickpeas for a lightened-up version of the classic.
• Simple vegetable side dish – Just toss the hot strands with olive oil or butter, salt, black pepper, garlic/onion powder, red pepper flakes, parmesan cheese, and/or fresh herbs for a simple yet delicious veggie side dish.
• Toss it with veggies – I like to toss spaghetti squash with caramelized onions, kale, and mushrooms to make this caramelized onion spaghetti squash recipe.
• Any pasta-style dish – Spaghetti squash works as a low-carb pasta alternative in almost any pasta dish, like my sun-dried tomato pesto pasta.
• Any noodle dish – Same goes for rice noodles, soba, etc. Use the squash to make a lighter shrimp lo mein or add it to this Thai noodle salad.
• Add it to casseroles – Just toss the squash in your favorite casseroles whenever they could use some extra veggies!

Storage

Refrigerator: You can refrigerate cooked spaghetti squash in an airtight container for up to 1 week.

Freezer: Transfer the cooled squash to a freezer-safe container and freeze for up to 3 months. Thaw it overnight in the fridge before reheating and serving.

Reheating: Spaghetti squash is easy to reheat in the microwave or in a skillet on the stove with a splash of water, broth, and/or tomato sauce.

Pho (pronounced “fuh,” not “faux”) is a beloved Vietnamese noodle soup that I crave at least once a week. Along with my Whole30 banh mi bowl, this Paleo Beef Pho has saved me from ordering takeout many times, thanks to its deeply savory, slow-simmered broth, fragrant herbs, tender slices of beef, and slurpable noodles. 

Traditionally, pho is far from being paleo and Whole30-friendly since it’s made with rice noodles. But by simply trading rice noodles for a combination of kelp noodles and spiralized zucchini, we can enjoy a soup that’s just as satisfying and completely grain-free. And no, you don’t have to be paleo or Whole30 to enjoy it!

Paleo Beef Pho Ingredients

Beef – I always use pre-cut beef (usually labeled as “beef stew meat”) simply because it’s more convenient. 

Warm spices – The pho broth has warm, complex notes thanks to a cinnamon stick, whole cloves, and star anise. Always stick with whole spices rather than ground spices, as they’re easier to strain out of the broth.

Beef broth – I love using my homemade beef bone broth in pho for the extra protein and collagen. Store-bought beef broth works just as well, though. 

Zoodles – AKA zucchini noodles! If you don’t have a spiralizer to make the zoodles yourself, pick up prepackaged zucchini noodles from the produce section at your local grocery store.

Kelp noodles – These keep the dish paleo and satisfying (much more so than if you were to use zoodles alone). You should be able to find these in the Asian foods aisle of most well-stocked grocery stores.

Toppings – A bowl of pho just isn’t complete without the fresh garnishes. Thai basil leaves, fresh mint, lime juice or wedges, and a drizzle of sriracha are all classics.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

Variations

• Switch up the beef – You’re more than welcome to use your favorite cut of beef here. Swap the stew meat for well-done beef brisket (gầu), flank (nạm), or paper-thin slices of raw eye round, sirloin, or ribeye (phở tái).
• Swap the noodles – The zoodles can easily be replaced with spiralized sweet potato, carrot, celeriac, turnip, or daikon radish (basically any veggie that won’t turn to mush in hot broth). Keto-friendly shirataki noodles are also a good option.
• Add flavor boosters – You can add a lot of extra flavor to the broth by adding toasted coriander seeds, fennel seeds, black cardamom, black peppercorns, or a lightly bruised stalk of lemongrass.

How to Make Paleo Beef Pho

Step 1: Broil the aromatics. Arrange the onion and ginger on a baking sheet and broil until they’re lightly charred around the edges. 

Step 2: Bloom the spices. Meanwhile, toast the cinnamon stick, cloves, and star anise in a large saucepan until fragrant. 

Step 3: Build the broth. Transfer the broiled onion and ginger to the saucepan with the spices, then add the fish sauce, beef broth, and water. Gently simmer for 10 to 15 minutes. 

Step 4: Sear the beef. While the broth simmers, quickly sear each piece of beef in a hot skillet. 

Step 5: Prepare the noodles. Cook the kelp noodles according to the package instructions and spiralize the zucchini. When the kelp noodles are nearly tender, add the zucchini noodles to the same pot and cook until softened. Stain and set aside.

Step 6: Strain the broth. Strain the broth through a fine-mesh strainer and into a bowl.

Step 7: Assemble and serve. Divide the cooked noodles among bowls, top with the seared beef, and ladle the hot broth over top. Finish with your favorite pho toppings, then enjoy!

Erin’s Tips and Tricks

• Don’t burn the aromatics under the broiler. You want them to be golden and lightly charred, not deeply browned.
• Straining the broth is non-negotiable. A truly great bowl of pho starts with a clear, fragrant broth—you don’t want any of those aromatics and whole spices floating around. 
• Both the kelp noodles and the zucchini noodles don’t take long to cook. By the time they’re done, the noodles should be tender with a slight bite and never soggy.
• Want another delicious paleo soup-like recipe? Be sure to try my favorite paleo beef stew.

Beef Pho FAQs

Storage

Make ahead: You can easily get a jump on this recipe by making the broth, cooking the kelp noodles, spiralizing the zucchini, and searing the beef a few days in advance.

Refrigerator: I recommend storing the broth, noodles, and beef in separate airtight containers for the best textures and flavors. Everything will stay fresh for 3 to 5 days this way. 

A few years ago, I was suffering big time from migraines, nausea, and joint pain. It was a nightmare and eventually led me to consulting with a functional medicine doctor. You know what they recommended? Regularly drinking bone broth!

That’s when my Instant Pot bone broth recipe was born. I could have settled for store-bought, but making it yourself is much more cost-effective and customizable. Plus, after rounds and rounds of recipe testing, I discovered how easy it was to make in a pressure cooker compared to the stove or slow cooker.

A daily mug full of this nutrient-dense broth was exactly what I needed to feel like myself again. It quickly became my go-to feel-good solution for sick days, a nutritious base for soups and stews, a cooking liquid for my favorite grains, and so much more. I always keep a batch in my fridge or freezer now!

Bone Broth Ingredients 

Bones – The great thing about bone broth is that you can make it with any leftover animal bones. Chicken, turkey, beef, pork—you name it! I use grass-fed or pasture-raised bones whenever possible, as they tend to produce a thicker, more collagen-rich broth. Leftover bones from a whole roasted chicken, holiday turkey, bone-in ham, pig’s feet, or beef short ribs also work well. Just make sure that there’s little to no meat left attached to keep your broth clear and not overly greasy. 

Vegetables – For flavor, I simmered the bones with carrots, celery, onion, and garlic. Remember that veggie scraps work just as well as fresh vegetables. I keep carrot ends, celery leaves, onion skins, etc., in a heavy-duty freezer bag, then add what I need to the broth.

Vinegar – A splash of vinegar extracts minerals (such as calcium, magnesium, and potassium) from the bones, which ultimately makes the broth more nutritious. Apple cider vinegar is my usual go-to, but any vinegar works (you won’t taste it).

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

Variations

• Add aromatics – Toss in a small piece of ginger, lemongrass, or a halved lemon to brighten all the flavors.
• Change the herbs – You can swap the bay leaf for a few parsley stems, a sprig of thyme, rosemary, or sage leaves. Just use one herb at a time so you don’t overpower the stock. 
• Use spices – For a gentle warmth, add a pinch of cumin, coriander, turmeric, smoked paprika, red pepper flakes, star anise, or whole black peppercorns. 
• Adjust with salt – Add a pinch of salt at the very end to enhance the natural umami. 

How to Make Bone Broth in an Instant Pot

Step 1: Roast the bones. Arrange the bones on a baking sheet and roast them at 350°F for 15 minutes. Flip, then roast for another 15 minutes.

Step 2: Load the Instant Pot. Transfer the roasted bones to your Instant Pot along with the rest of the ingredients. Fill the pot with water until it reaches the 2/3 max fill line.

Step 3: Pressure cook. Seal the lid and pressure cook on high pressure for 90 minutes. Once the cook time is up, allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.

Step 4: Strain, cool, and store. Let the broth cool for a few minutes, then strain it through a fine-mesh strainer into a large bowl. Add ice cubes to the stock, wait for them to melt, and pour the stock into jars. Store the broth for later.

Erin’s Tips and Tricks

• Always roast your bones! This step caramelizes the bones, which means deeper flavor, richer color, and a more satisfying broth. The only time I recommend skipping this step is if you’re intentionally going for a very light broth. 
• Naturally release the pressure before switching to a quick release. Because broth is all liquid, releasing the pressure too quickly can cause hot liquid to spray up through the steam valve, creating a messy, unsafe situation we don’t want!
• Always strain the broth through a fine-mesh strainer (or cheesecloth). This removes small bone and vegetable fragments and keeps the broth smooth for sipping or cooking.

Instant Pot Bone Broth FAQs

Ways to Use Bone Broth

My favorite way to enjoy bone broth is straight from a mug. I’ll warm it up in the microwave and sip on it first thing in the morning (usually before my first coffee of the day). It’s the best way to get through a chilly morning or flu season!

There are endless other ways to enjoy it, though. Check out these tasty ideas:

• Soups and stews – I’ll use the extra bone broth in my fridge for pretty much any hearty soup or stew. It gives my classic chicken noodle soup more protein and my beef barley soup extra amazing flavors.
• Cooking liquid for grains – Ditch the water and use bone broth to cook rice or quinoa. It instantly adds flavor and boosts the nutritional value!
• Sauces and gravy – The broth adds richness to any homemade gravy or pan sauce you love.
• Side dishes – Use the broth to steam or sauté vegetables like broccoli or asparagus, or replace some of the milk in mashed potatoes for a more flavorful option.

Storage

Refrigerator: After it’s strained and cooled, I like to portion the bone broth into sealed glass jars and keep it in the fridge. It stays fresh for 4 to 5 days.

Freezer: I like to cool the broth overnight in the fridge before transferring it to the freezer. The cooled stock freezes well for 2 to 3 months. I usually freeze 2 to 3 cups of stock at a time in freezer-safe containers or silicone molds for easy thawing.