Turn on the sauté function on the Instant Pot. Add the oil and heat. Add the onions and sage leaves. Cook until the onion is translucent, about 5 minutes. Add the rice and cook, stirring, for another 2 minutes. Add the garlic and cook, stirring, for 30 seconds.

Remove the sage leaves, add the vegetable broth and pumpkin, and stir well. Seal the Instant Pot and cook on high pressure for 7 minutes, then manually release the pressure.

Stir well. Season to taste with salt and pepper. Garnish with fresh sage leaves and pomegranate seeds.