Gather all tools and ingredients.
Prepare the eggplant by peeling, and cutting into slices. Arrange the slices in a colander, sprinkling generously with salt (or lemon juice).Note: see the full description of this process in the blog post above)
Press the eggplant with a heavy weight. Set aside.
Cut pork into bite-sized cubes. Set aside.
Cut up all vegetables, varying the size and shape of each type.
Drain the artichoke hearts, reserving the liquid. If you are using small whole ones, slice them in half.
Add olive oil to the inner pot of your Instant Pot and use the Saute button. Allow the oil to get hot for a few minutes and then add the cubed pork. Brown on one side and then stir with a silicone spatula, scraping the pieces off the bottom. Brown on the other side. Turn off saute, but leave meat in the pot.
On top of the meat, layer half of the squash, zucchini, eggplant, onion, and artichokes. Pour in half of the garbanzo beans with their juices. Do not mix.
Dollop half of the tomato paste, and add half of the anchovies. Cut some of the basil over top as well. Crush the garlic into the pot. Do not mix.
Repeat the layering, using the rest of the veggies, beans, anchovies, and herbs. Pour the can of diced tomatoes over the top. Salt and pepper. Again, do not mix!
Put the lid on the pot and close the vent. Cook on manual, high for 30 minutes. Allow for a full natural pressure release until the pin drops.
Serve hot, with some asiago cheese grated over top. You can accompany this meal with a crusty bread, if you like. Enjoy!