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Spray a baking pan that fits inside the Instant Pot with a non-stick cooking spray (I used a 7-inch springform pan).
Put graham crackers, sugar and butter in a food processor and process until smooth. Press the crumb mixture into bottom and sides of your baking pan. Put the crust in the freezer while you are making the filling.
Put the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, cloves and salt in a mixing bowl and mix until smooth.
Pour the pumpkin pie filling into the crust.
Add 1 cup of water to the inner pot of the Instant Pot. Insert the trivet (the rack that comes with the Instant Pot) with the handles up. Carefully lower the pan with the pumpkin pie inside the Instant Pot on top of the trivet. DO NOT cover the pan with foil or any other cover.
Close the lid of the Instant Pot and turn the valve to a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time to 30 minutes on High pressure.
When it's done cooking, let the pressure release naturally for 10 minutes, then quick release (QR) the steam.
Carefully lift out the pumpkin pie from Instant Pot by the handles of the trivet (it will be very hot, so make sure to use heatproof gloves).
Let the pumpkin pie cool at room temperature. If serving the next day, refrigerate.