Put butter and sugar in a bowl and mix until combined. Add eggs and mix until combined. Add pumpkin puree and mix until combined. Add the flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder and salt and mix until combined.
Transfer the pumpkin batter into the baking dish.
Pour 1 cup of water in the inner pot of the Instant Pot and insert the trivet (the rack that came with the Instant Pot) with the handles up. Put the baking dish with the pumpkin batter on the trivet inside the Instant Pot. Do not cover the dish with foil.
Close the lid of the Instant Pot and turn the valve to a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time for 30 minutes on High pressure.
When it's done cooking, quick release (QR) the steam. The top of the pumpkin bread will look undercooked, but it's just wet from condensation and is not undercooked. It will dry up once the pumpkin bread is removed from the Instant Pot.
Remove the pumpkin bread from the Instant Pot put lifting the handles of the trivet with heatproof mittens. Let the pumpkin bread cool uncovered in the baking dish for 20 minutes, then invert it to a plate, slice and enjoy.