If you're watching your carbs then you might want to look at spaghetti squash as an alternative to pasta. A cup of cooked spaghetti squash strands has 10g of carbs whereas a cup of cooked spaghetti has 40g. Does it really taste like spaghetti? NO ... But its texture makes it tasty enough to pair with your favorite spaghetti sauce, beef stroganoff, and a zillion other items.
I've baked/roasted spaghetti squash in my MAK 2 Star and/or oven many times and it always comes out fine. This method, however, takes 40-60 minutes. It can also be cooked in the microwave.
But in your Instant Pot (IP), or any pressure cooker, it only takes 7 minutes. A spaghetti squash fits just fine in the IP. Cut the squash in half lengthwise from stem to tail and scrape out the seeds. You might want to drizzle the squash with olive oil and season with salt and pepper to taste. Add 1 cup of water and place the squash on the steaming rack. Make sure that the steam release hand is set to sealing (not venting). Press Manual and navigate to 7 minutes. When the IP beeps the squash is done. Carefully use the Quick Release method to release the pressure. Scrape out the strands (noodles) and serve.