Turn pressure cooker to sauté and allow to heat. Add the olive oil to the Instant Pot and let heat for 1 minute.

Add in the diced onions and sauté for 3 minutes.

Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes.

Then, stir in the minced garlic and sauté 1 minute longer.

Pour in the arborio rice and stir the rice until it is coated with the olive oil. Toast the rice for about 2 minutes, stirring frequently.

Add the dry white wine to the Instant Pot and let simmer for about 2 minutes, until the rice has absorbed the wine.

Stir in the pumpkin puree, vegetable broth and salt. Turn off the sauté function and place the lid on the pressure cooker. Set the vent to sealed.

Set the Instant Pot to high pressure for 6 minutes. It will take about 15 minutes for the instant pot to come to pressure.

Let the pressure release naturally for 7 minutes. Then, carefully manually release the pressure by opening the valve. Remove the lid and stir the risotto to mix the broth into the rice.

Stir in the parmesan cheese and fresh thyme. Season with ground black pepper to taste.

Serve immediately.