Spray the standard bundt pan (or smaller than that) for Instant Pot pumpkin cake with Pam baking spray and set aside.

Using a small or medium bowl, whisk together the flour pumpkin pie spice and baking soda until combined.

Using a larger mixing bowl, beat together the butter and sugar until light and fluffy.

Beat in the egg and vanilla until combined.

Beat in the pumpkin puree until smooth and combined.

Gradually beat in the dry ingredients until combined.

Fold in 1 ¼ C of the chopped Reese’s.

Scoop the batter into the bundt pan.

Place a paper towel over the top of the bundt pan. Place a piece of foil over the paper towel and wrap the foil around the paper towel and pan.

Pour 1 ½ C of water into the instant pot.

Place the bundt cake onto the trivet and place the trivet into the pot.

Lock the lid in place and close the pressure release valve. Set the timer on manual, high pressure for 20 minutes.

Allow the instant pot to naturally release for 10 minutes.

Release the pressure and open the lid.

Carefully remove from the trivet and place onto the counter to cool completely.

Using a small pot, heat up the heavy whipping cream until slightly boiling.

Pour chocolate chips into a heat-safe bowl.

Pour heavy whipping cream over the chocolate chips and whisk until smooth.

Pour the ganache over the cake and let sit for a few minutes.

Sprinkle chopped Reese’s all over the top.

Allow the ganache to set before cutting and enjoying!