Healthy Chili Cheese Burrito Squash Bowls

Directions

1. 1
   Spray the bottom of your Instant Pot liner with olive oil cooking spray and turn on the saute function.
2. 2
   Add the beef and onions, seasoning lightly with salt and pepper and breaking the meat up as it browns. 
3. 3
   Once the meat is well broken up (it doesn't have to be fully cooked), turn off the saute function, add 1 cup of water and your spaghetti squash (just put it right on top of everything).
4. 4
   Put the lid on, making sure it's set to "sealing", and pressure cook using the manual or pressure cook button for 27 minutes**. 
5. 5
   Whisk together all of the sauce ingredients except the cheese and set aside. Once the meat and squash are done cooking, immediately release the pressure and remove the lid.
6. 6
   Carefully remove the squash (I stick two forks, one on either end to pull it out) and put it on a cutting board, where you will then cut it in half, remove the seeds and then remove the spaghetti-like squash strands and keep warm.
7. 7
   In the Instant Pot you will see a little bit of grease (though most of what you'll be looking at is actually the water that we added earlier). I don't normally drain this, but you can if you would prefer to, just be sure to add an extra cup of water to your sauce mixture to make up for it.
8. 8
   Next, turn on the saute function and add in the sauce mixture, cooking until it thickens, stirring occasionally for 5-10 minutes. This will splatter some and it'll be pretty hot, so be careful (sometimes I'll throw a paper towel over it while it's simmering - also a good use for a splatter screen if you happen to have one). Once thickened, turn off the Instant Pot and stir in the cheese until fully incorporated. 
9. 9
   Serve the meat mixture on top of the spaghetti squash, with some plain Greek yogurt on the side if ya like, and enjoy!