Step 1

Set Instant Pot to the sauté setting and let it get nice and hot.  Spray with a mist of olive oil spray.

Step 2

Sprinkle chunks of meat liberally with kosher salt and pepper and sear on all sides, doing it in batches if necessary. Once all chunks of meat have been browned on all sides, add them back into the IP.

Step 3

Add veggies, garlic, seasonings, canned tomatoes (smashed or pulsed to break up) and tomato paste into the IP and close the pot, sealing the lid, and making sure to close the vent.  Cook at high pressure for 40 min.*

Step 4

When it's done, you can allow to naturally release if you're busy, or open the vent to move it along. Once the pressure has reduced, it will allow you to open the lid. Now switch to sauté setting while you shred the pork well, to help reduce the sauce just a bit.  Set your timer for 15 minutes of sautéing. You can just use two forks right in the pot, or move the hunks of pork into your kitchen-aid and mix with the paddle attachment to shred.  Add shredded pork back into the hot instant pot.

Step 5

Still on the "sauté" setting, add 1 cup cooking wine (or good wine if you're into that!) and let it simmer/boil for a few minutes.

Step 6

While your ragu simmers/boils, blend the steamed cauliflower with about ½ cup beef broth, just to help it blend smoothly. Mix blended cauliflower and remaining two cups of beef broth into the ragu.  Let it simmer on the sauté setting for a few more minutes so that you’ve been sautéing for a total of 10-15 minutes (IN TOTAL) by the end. Turn off IP and let it sit on warm ‘til ready to eat.

Step 7

Serve over pasta, polenta, mashed cauliflower, zucchini noodles, or spaghetti squash.  You get it.