Put the Instant Pot in the Saute mode medium. Pour a few teaspoons of oil into the inner pot.
As the oil heats up, fry chopped onions, ginger, and garlic.
Add Tomato paste and saute for a minute.
Add chopped eggplant, potato, and frozen peas. This is also the time to add all the spice powders, salt and water. Mix well.
Now, turn off the Saute mode and put the Instant Pot on manual mode - high for 3 minutes and set the vent to the sealing position.
At the end of 3 mins, use the natural release option to let the ingredients cook.
You could also use the quick release option, but you would need to set the timer for 5 mins instead of 3 mins.
After the pressure is released, put it on saute mode again and boil for a minute after adding coconut milk.
Garnish with cilantro strands and serve the dish hot and steamy!