Cut the eggplant in half and into 3 inch sections
Press sauté on your instant pot or pressure cooker, press the button another time - to switch it to the "more" mode - which will brown your eggplant. Add a light layer of vegetable oil to cover the bottom of the pot.
Let the oil heat up, once hot, add the chili bean paste for 20 seconds. Next, add the garlic and stirfry briefly until fragrant.
Add the chicken stock, sugar, and soy sauce and mix. Taste and salt if needed.
Add all the eggplants into the sauce.
Next set the instant pot to "Pressure Cooker" (high) for 4 minutes.
Open up the pot and stir in the cornstarch mixture to thicken the sauce. Mix in green onions until the onions are no longer raw. Plate the eggplant and finish with sesame oil