Servings: 6

1 tablespoon of peanut oil 1 tablespoon of peanut oil
2 lbs ground pork 2 lbs ground pork
3 big cloves of garlic chopped up 3 big cloves of garlic chopped up
3 japanese eggplant sliced 3 japanese eggplant sliced
2 cups of water 2 cups of water
1 package of Sichuan mapo tofu sauce 1 package of Sichuan mapo tofu sauce
1/4 cup of sliced green onions ¼ cup of sliced green onions
1 container of medium tofu cut into 1/2" pieces 1 container of medium tofu cut into ½" pieces
 
A couple of shakes of ground ginger A couple of shakes of ground ginger

Set instant pot on saute, high. When IP is hot, add the tablespoon of peanut oil, add ground pork and ginger and stirfry for approximately 5 minutes while breaking up the ground pork into small pieces.
Add the cut up eggplant, add 2 cups of water and mix up. Reset the IP to manual, high, 10 minutes, NPR for 5 minutes
Release pressure and add the Sichuan sauce and mix well. Add the tofu and half of the green onions, mix again. Cover and keep on warm for 15 minutes.
Scatter the rest of the green onions over the dish of mapo tofu, then enjoy!

Verdict-tasty and not too hot.  Verdict-tasty and not too hot.