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 in onions, garlic, turmeric, salt and let these spices roast in the oil for a bit as you mix everything together.
Add in the tomato and scrape up every last bit of the brown bits from the bottom.
Add in the water, and close the pot immediately before you lose any liquid through evaporation.
Cook at High Pressure for 3 minutes, and release steam immediately.
Open the pot and turn on to Sauté to get rid of some of the water if needed. It will thicken as it cools.
Add the liquid smoke and stir well, garnish with cilantro and serve with naan.
If you have kids that are not fond of eggplant or spicy food, I'd suggest mixing in a little greek yogurt or sour cream to soften the taste, and trying it that way.