Slice eggplant into 4 inch/10 cm stalks. Sprinkle with coarse salt and let it sit for 30 minutes. You'll see the eggplant "sweat." Pat dry.
Chop and dice your garlic, scallions, ginger, and Thai chillis. Set aside.
Make your sauce by mixing the dark and light soy sauces, vinegar, sesame oil, sugar, cornstarch, and water. Mix well.
Set Instant Pot to Saute. Heat up 1 tablespoon of oil. If you are making protein, cook the meat until brown. Add in the garlic, scallions, ginger, and Thai chillis and stir for 1 minute until fragrant.
Add in 1 tablespoon of the broad bean sauce, stir for 1 minute.
Add in your eggplant and pour in the sauce. Mix until everything is coated evenly.
Set Instant Pot to High Pressure and cook for 6 minutes. Let Natural Release for 5, and then Quick Release.