In a medium bowl, beat together the sugar, oil and eggs on medium speed. Add the pumpkin puree and mix until blended.
In a separate bowl, whisk together the flour, salt, baking soda and spices.
Slowly add the dry mixture into the wet, mixing on low until combined.
Grease a 6 cup Bundt pan with cooking spray. Scoop the batter into the pan, spreading it evenly around the middle. Cover the pan with foil.
Place the trivet inside the inner pot and add 1 cup of water. Set the pan down on the trivet. Close and lock the lid, turning the steam release valve to closed.
Press "Dessert" and adjust the time up to 25 minutes. (Low pressure, 25 mins.) Press Start/Stop.
When the cooking cycle is over, do a quick release and remove the bundt pan from the pot. Allow to cool on a cooling rack for at least 10 minutes.
Chocolate Ganache
While the cake is cooling, add the heavy cream to a small saucepan and bring just to a boil.
Add the chocolate chips to a small bowl and then pour the hot cream over the top of the chocolate. DO NOT STIR. Allow to sit uncovered for 10 minutes.
Gently stir the chocolate and cream together, starting in the center and working towards the outside of the bowl until it's smooth and shiny.
Flip the bundt pan over onto a plate and gently tap if needed to remove the cake from the pan.
Pour the chocolate ganache over the top of the cake. It will thicken as it cools.