Instant Pot Eggplant & Potato Curry

Set the Instant Pot to Saute. Add oil, then cook onion for 2-3 minutes until softened. Stir in garlic and ginger and cook 30 seconds. Add curry powder, cumin, turmeric, coriander, and salt; stir until fragrant. Add diced eggplant, potato, and tomatoes, then pour in coconut milk and water. Stir well and scrape the bottom of the pot. Seal and cook on High Pressure for 5 minutes. Let pressure release naturally for 5 minutes, then quick release remaining pressure. Open the lid and stir gently. If needed, simmer on Saute for 2-3 minutes to thicken. Finish with lemon juice and cilantro, then serve warm.