In a medium sized saucepan add your condensed milk, and chocolate chips.

Place your saucepan over medium heat.

Stir constantly, until the chips are melted and the mixture is smooth.

Do not allow it to boil.

Remove from the heat and stir in vanilla.

Cool slightly before pouring over your bundt cake.

In a medium bowl ad your flour, pie spice, cinnamon, salt, baking soda, and baking powder.

Whisk to combine.

Set to the side.

In your stand mixer add the butter and sugar.

Cream together for a couple minutes on medium speed until light and fluffy.

Add your eggs one at a time.

Making sure they are fully combined before you add the next egg.

Add the pumpkin to the sugar mix,

Mix until combined.

Add the dry ingredients to the wet ingredients.

Mix until just combined.

Reduce the speed to low.

Ad in the chocolate chips.

Spray your bundt pan with a non-stick baking spray

Spoon batter into the bundt pan.

Cover with foil

Add your trivet to your Instant Pot

Pour 1 1/2 cups of water into the pressure cooker.

Put the bundt pan on the trivet.

Lock the lid in place.

Select High Pressure and set the timer for 25 minutes.

Use a natural pressure release for 10 minutes and then do a quick pressure release.

Remove the bundt pan to a wire rack to cool.

Remove the foil from the bundt cake.