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SAUTÉ VEGETABLES/AROMATICS: Press the SAUTÉ function button. When indicator button says 'hot', add onions and oil. You can also add ⅓ of the diced pumpkin at this point if you like (Note 1). Sauté for 4-5 minutes, stirring occasionally. Add garlic, salt, pepper, thyme and curry powder. Stir for 1 minute. Add rice and stir for 2 minutes to toast it (rice will stay white). Add white wine and stir until completely evaporated - 1 minute.
PRESSURE COOK RISOTTO: Turn Instant pot to OFF. Add broth and remaining squash, Secure lid. Turn VALVE to SEALING. Turn PRESSURE or MANUAL setting on to High level. Set for 6 minutes using + and - buttons. Count down will start when pressure has built up (in about 10-12 minutes). Once time is finished (instant pot will automatically change setting to Keep Warm), do a Quick Release of pressure by turning valve to VENTING (keep fingers away from vent). When pressure is fully released, remove lid.
FINISH RISOTTO: Stir risotto. It will be loose at first. Stir in butter and Parmesan and spinach if using. Stir until spinach is wilted (30 seconds). If too thick, add more broth or water if needed. Taste and adjust seasonings (e.g. add another ½ teaspoon salt if needed, more thyme, curry, etc). Transfer to serving bowl and serve immediately topped with additional Parmesan if desired.