Line and lightly oil a 7 inch cake tin with at least 2 inch deep sides and set aside
Mix together the oil, pumpkin puree, almond milk, apple sauce, vanilla extract, and sugar in a bowl until combined.
Add the rest of the ingredients and mix until just combined.
Pour the brownie batter into the prepared tin and then cover the tin with foil and place on the trivet.
Pour the water into the Instant Pot Insert, and place a trivet with the covered brownie cake tin into the Instant Pot.
Cover your Instant Pot, set the vent to 'sealing,' select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 20 mins.
When done allow the pot to undergo natural pressure release for 15 mins, switch off, open and remove the brownie, remove the foil and let cool in the tin for 10 mins
Remove brownie unto a wire rack, let cool completely before serving.