Add all the ingredients, except the vanilla, to the Instant Pot. Close the lid and valve and set on high pressure for 12 minutes.
Manually release steam, open the lid, and add the vanilla extract.
With the help of an immersion blender or a potato masher, combine everything together until you have a thick butter.
If it’s too liquidy, set the Instant Pot on saute and reduce until desired consistency.
If you are cooking in a slow cooker, place all the ingredients, except the vanilla, in the slow cooker and set on low for 6 hours. Cook, stirring every 2 hours until the pumpkin is soft. Once the pumpkin has become soft, add in your vanilla, and with the help of an immersion blender or potato masher combine everything together.