Servings: 3 to 6

1 1/2 cups all-purpose flour 1 ½ cups all-purpose flour
1/2 teaspoon pumpkin pie spice ½ teaspoon pumpkin pie spice
1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
1/4 teaspoon salt ¼ teaspoon salt
1/2 teaspoon baking soda ½ teaspoon baking soda
1/2 teaspoon baking powder ½ teaspoon baking powder
1/2 cup (1 stick) butter, soften ½ cup (1 stick) butter, soften
1 cup granulated sugar 1 cup granulated sugar
2 large eggs 2 large eggs
1 cup pumpkin puree 1 cup pumpkin puree
3/4 cup mini chocolate chips ¾ cup mini chocolate chips

Pour 1 ½ cups of water into the pressure cooker and place the trivet in the bottom.
In one bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
In the bowl of a stand mixer, cream the butter and the sugar until fluffy (about two minutes). Add eggs one at a time with minimal mixing. Add the pumpkin purée and mix until combine.
Add the dry ingredients mixing until just combined. Stir in chocolate chips.
Spray the pans with non-stick spray.
Evenly spoon the batter into three 4" pans.
Cover all three with foil.
Put 2 pans on the trivet and the 3rd pan will stack on top of the 2.
Lock the lid in place and select High Pressure (if you don't have a high pressure setting then it is automatically on high).
Manually set the timer for 20 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release (NPR) for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
Carefully remove the pans to a wire rack to cool uncovered for 10 minutes. After 10 minutes, remove from pan and cool on a wire rack.

Don't forget to cover each of them with foil.  Don't forget to cover each of them with foil.
Pumpkin pie Spice Substitute: 1/2 tsp ground cinnamon plus 1/4 tsp ground ginger, 1/4 tsp ground nutmeg and 1/8 tsp ground cloves  Pumpkin pie Spice Substitute: ½ tsp ground cinnamon plus ¼ tsp ground ginger, ¼ tsp ground nutmeg and ⅛ tsp ground cloves