In a bowl, add all vegetables, half of thyme, salt and black pepper and toss to coat well.
In the bottom of a foil lined springform pan, spread some of garlic.
Arrange alternating slices of zucchini, eggplant, tomatoes and onion, starting at the outer edge of the pan towards the center, overlapping the slices slightly.
Sprinkle with the remaining garlic, thyme, salt and b pepper. Drizzle with oil and vinegar evenly.
Arrange a steamer trivet in the bottom of Instant Pot. Add 1 cup of water in Instant Pot.
Place the springform pan on top of trivet.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 6 minutes.
Press the “Cancel” and carefully do a “Natural” release for about 6 minutes and then do a “Quick” release.