Instant Pot Lamb Ragu - Whole30, Paleo

1 Set Instant Pot to Sautée mode and allow to preheat.
2 Meanwhile, rinse leg of lamb and pat very dry with paper towel. Cut into 2" chunks and season all sides with a bit of kosher salt.
3 Add avocado oil to preheated Instant Pot and brown all sides of the lamb in batches. Transfer browned meat to bowl and set aside.
4 To the Instant Pot, add onion, celery, and carrot - season with a pinch of salt. Sautée vegetables until softened (approximately 10-12 minutes). Be sure to scrape all the brown bits off the bottom of the pot.
5 Add garlic, rosemary, oregano and bay leaves and season with 1 tsp of freshly-cracked black pepper. Sautée an additional 60 seconds.
6 Return browned meat to the Instant Pot and add tomato passata and chicken stock. Give everything a stir and cook on Sautée mode until the sauce comes to a simmer. **Note: this will help reduce the time it takes to seal the Instant Pot and Initiate the timer.
7 Close the lid, set the pressure release valve to the 'Sealing' position and program the Instant Pot to Manual Mode, High Pressure for 60 minutes. **Note: You can also use the 'Meat/Stew' mode with High Pressure for 60 minutes.
8 After cooking time has elapse, depressurize manually, and switch back to the Sautée mode to reduce the sauce. As the sauce reduces, use a pair of tongs and a fork to shred the meat in the pot.
9 Reduce sauce to desired consistency (I like it thick and chunky), taste for seasoning and adjust salt and pepper as required. Note: If you reduce the sauce too much, simply add a little bit of stock to reconstitute.
10 Serve over Cauliflower Polenta or Zucchini Noodles.