Cut the eggplant into 1-inch cubes (peeling is optional, I personally don't peel the eggplant).
Pour 1/2 cup of water into the Instant Pot. Add cubed eggplant to the Instant Pot (do not stir).
Close the lid of the Instant Pot and turn the vent to a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time to 5 minutes on High pressure.
Once Instant Pot is done cooking, quick release (QR) the steam. Drain the eggplant in a colander.
Return the Inner pot to the Instant Pot and pour olive oil in it. Press the Saute button on the Instant Pot and set the time to 10 minutes. Add the eggplant back to the Instant Pot, add the garlic powder, red pepper, paprika, Italian seasoning, salt and tomato sauce and mix until combined. Cook the eggplant mixture, stirring occasionally, for 5 minutes.