In a large bowl, mix together the buttermilk, pumpkin purée, melted butter, eggs, maple syrup and paprika.
Then add in the cornmeal, flour, cheese, baking powder, salt, chives and bacon (if using) and mix until combined. Don't over mix.
Oil the Instant Pot Ceramic Insert, then add in some cornmeal and shake so that the bottom of the pan is evenly coated. Add in the batter and tap so that the cornbread batter is evenly spread in the insert.
Cover the Instant Pot, select low pressure and set 50 minutes on the timer (you don't need to seal the instant pot).
Let cook till done. The cornbread should slide out easily, but if not then slide a wooden skewer around the edges to help loosen.
Then carefully invert the Instant Pot cornbread onto a rack and allow to cool.