Turn the Instant Pot to Saute mod and heat oil. Add eggplant and peppers. Cook for 5 mins, stirring few times, until the eggplant start to become golden brown. Cover with a glass lid to speed up the process.
Add white wine vinegar and deglaze the pot to loosen up any browned bit stuck to teh bottom of the pot. Add tomatoes, onions, garlic, salt, red pepper flakes and mix well.
Add ¼ cup of water. Close the Instant Pot with pressure value to sealing. Pressure Cook(Hi) for 4 minutes followed by Quick Release.
Open the Instant Pot and mash the spread with a spatula. Garnish with basil and pine nuts. Serve with toasted baguette or pita chips
Note: This spread also tastes great over a bowl of pasta with olive oil or butter.