Wash the outside of the squash and pat dry. Carefully slice in half through the stem end, and use a large spoon to clean out the seeds.
Select either savory or sweet toppings, and sprinkle them onto the cut sides of the squash. Place trivet in bottom of Instant Pot. Add water.
Arrange squash halves on the trivet. Close and secure the Instant Pot lid. Cook on high pressure for 6 minutes. Quick release remaining pressure. Carefully open Instant Pot, tilting lid away (careful of steam). Allow to cool for a few minutes.
The cooked squash can be tricky to remove from the Instant Pot. The easiest way I've found is to use two large wooden spoons (or similar utensils) to grab each squash half and carefully lift out onto a plate. Serve immediately, or allow to cool completely before placing in a storage container and refrigerating.
Store cooked squash in the refrigerator for up to 4 days. Cooked squash can also be frozen. Just scoop the flesh from the skins and freeze in an airtight container.Nutrition information will vary greatly depending on the size of the squash and toppings used.