Using the saute setting of your instant pot, melt 2 Tbsp of butter
Add the shallots and the garlic, and sautée until the shallots are transparent - approx 3 mins.
Add the risotto and cook a few minutes stirring occasionally.
Add the grated pumpkins, and stir for a few minutes.
Add the bayleaf, the clove, the nutmeg, the cayenne, salt and pepper and stir.
Add the wine and cook until it evaporates completely.
Add the stock and the 2 sprigs of thyme. Close the instant pot, switch setting to manual and set to 3 minutes.
After 3 minutes, safely release the pressure and carefully open the pot.
Switch the setting back to saute.
Remove the sprigs of thyme and discard them.
Add some more butter, and the cheese to the pan and keep cooking until the liquid reduces a little more and the risotto is creamy - approx 3 mins.