1. Turn Instapot to Saute. Once hot, add olive oil, leeks & garlic. Stir frequently until leeks begin to caramelize and garlic is fragrant (approx. 3 mins.).
2. Add mushrooms, saute to brown.  
3. Add spinach, once fragrant and bright green, add arborio rice.  Stir to coat with oil, and distribute leeks and garlic. Add white wine, stir and cook until the wine has reduced and is almost completely evaporated (less than a minute).
4. Add broth and nutmeg. Stir to make sure everything is combined well.
5. Put top onto the Instapot, and seal the vent. Start the rice setting or steam manually for 10 minutes.
6. Once the rice has finished cooking, turn the vent to open and let steam escape.
7. Remove the lid. Add pumpkin, salt, and butter. Stir to combine and melt butter into the risotto making it creamy. Add salt and pepper to your liking.
8. If desired, serve, and top each serving with chives.

Enjoy!