Add water and liquid smoke to the base of your instant pot.
Cut 4 to 6 large deep slits into the eggplant
Place eggplant on the trivet that comes with the instant pot, so that it is not sitting in the water and liquid smoke
Close and seal instant pot, then cook eggplant on high pressure for 12 minutes
Release the steam following the quick release instructions for the instant pot
Carefully remove the eggplant from the instant pot using tongs, as eggplant will be really hot
Then, peel the skin from the eggplant using a knife or fork
Shred the eggplant with a fork and set aside
Wash the pot of the instant pot to remove the residue from the liquid smoke, if your instant pot is still hot, you can also do this step on the stove top using a sauté pan or skillet
Set instant pot to sauté then when hot add oil to the pot (be careful not to add oil if the instant pot has water after washing, wait for the water to evaporate, then add the oil, also feel free to dry the pot after washing)
When the oil is hot, add the onions, tomatoes and garlic and sauté until the onions are cooked and the tomatoes are slightly mushy
Add cilantro then sprinkle with cayenne pepper and salt
Finally pour cooked veggies and oil over the shredded eggplant and mix together well
Serve warm