• In a medium mixing bowl, combine the flour, spices, salt, baking soda and baking powder; set aside. 
• Using an electric mixer, cream the softened butter with both sugars until fluffy, 2-3 minutes. 
• Add the eggs, one at a time, mixing well after each addition.  Add the pumpkin; mix until batter is just combined (batter will be very thick.)
• Use a mixing spoon to fold in the chocolate chips. 
• Spoon the prepared batter into an 7-inch (6 cup) bundt pan that has been well sprayed with non-stick spray.
• Cover bundt pan tightly with foil, pinching the edges of the foil and the cake pan to make sure it's well sealed.
• Pour 1 cup of water into the Instant Pot, adding the silicone sling/trivet to the bottom of the pot. 
• Place the foil-covered bundt pan down into the pot, setting it onto the trivet, securing the silicone handles together over the top of the bundt pan.
• Lock the Instant Pot lid into place, selecting the high pressure setting for 25 minutes, bringing the Instant Pot to full pressure.
• When the timer sounds, use a natural pressure release for 10 minutes, then perform a quick pressure release to remove any remaining pressure from the Instant Pot.
• Using the silicone sling/trivet, carefully lift the bundt cake out of the Instant Pot, onto a wire rack to cool. 
• Leave the bundt pan covered for 10 minutes, then remove the foil.  After 10 minutes uncovered, invert the bundt cake onto a cake stand or cake plate so it can remove itself from the pan.
• Cover the cake and the platter with plastic wrap, allowing the cake to cool completely before glazing and slicing to serve.

To Make the Cider Glaze

• In a medium mixing bowl, combine the melted butter with the powdered sugar and salt; add the cider a little at a time, whisking until glaze is glossy and smooth, reaching the desired consistency.  If the glaze is too runny, add more powdered sugar. If the glaze is too thick, add a bit more apple cider.
• When the pound cake has fully cooled, remove the plastic wrap and drizzle the prepared cider glaze over the the top.  Or, if preferred, drizzle the glaze over individual slices placed onto dessert plates when ready to serve.