Spray the inside of your bundt pan with non-stick spray.
Set to the side.
In a medium bowl add your flour, baking soda, whisk to combine.
In a bowl of a stand mixer add your pumpkin, cinnamon, sugar, eggs, oil, apple cider, and pie spice.
Mix on low to fully combine.
Slowly add in dry ingredients and continue to mix on low to combine.
Remove the bowl from the stand mixer.
Add diced apples and lightly stir to combine. Do not over stir.
Pour your mixture into the bundt pan, 3/4 of the way full.
Put aluminum foil over the top of your bundt pan.
Put a trivet inside your Instant Pot.
Pour 2 cups of water in the bottom of your Instant Pot.
Put the lid on and set to manual.
High pressure, for 25 minutes.
Do a natural release.
Then carefully lift the lid, and remove the lid.
Remove the bunt pan and set to the side. Remove the foil.
Allow the cake to cool before flipping over.
Top with a cream cheese frosting and crushed walnuts.