Switch on the Instant Pot in saute mode. Add 2 tbsp of Olive oil. Once it's hot add sliced garlic and saute for a min. Next, add the cherry tomatoes and cook for 5 mins or till they are soft.

Next add the garlic powder, onion powder, dried herbs, Salt, and pepper powder. Combine everything.

And then add the pumpkin puree. I am using frozen pumpkin puree. So I cooked for 2 mins so that the frozen puree came to room temperature. Else you can thaw outside and also use. If using room temperature pumpkin puree combine everything once and then immediately you can proceed to the next step.

Next add the coconut milk. Combine everything and check for salt add if needed.

And then add the fusilli pasta. Combine once and close the Instant Pot. Move the Pressure value to the sealing position. Set 5 mins in high pressure. Let the pressure release naturally for 10 mins and then do a quick release and open the Instant Pot.

Instant Pot Pumpkin pasta is now ready. Garnish with finely chopped parsley and serve.