Heat the Instant Pot pot, and when it's hot, put in a few tablespoons of oil.
Once the oil is hot, put in one layer of eggplant slices. This is the tough part now, do not mess with them until they are properly charred at the bottom. Without this char, you won't get the smoky taste you need. Once these slices char, they will shrink a bit and you can put in some more eggplant slices. At this point, you may need to put in more oil. This thing sucks oil, so just embrace that. Use a spatula or spoon and scrape up the char from the bottom as needed. This took me about 10-15 minutes to get it all charred.
Once the eggplant is charred and somewhat soft, add the garlic, salt, and water.
Pressure cook on High for 3 minutes, and release pressure quickly.
If you have too much water at the bottom when you open it, turn your Instant Pot on sauté and let some of it cook off.
Tilt the pot up slightly, and using an immersion blender, roughly purée the eggplant mix, taking care not to make baby food out of it (I mean unless you DO plan to feed it to a baby).
Add the Tahini and liquid smoke, taste and adjust as needed.
Pour into a bowl, top with parsley and the olive oil, sprinkle with smoked paprika.
Serve with pita bread or raw veggies as a dip.
Baba Ganoush Recipe https://twosleevers.com/pressure-cooker-baba-ghanoush-greek-eggplant-dip/