Cut the pork into chunks and generously season them all over with salt and pepper. I like to leave the fat on the meat to give the sauce more flavor.

Heat your Instant Pot on the saute mode and add 1 tablespoon of oil. Place half of the pork chunks in the pot and brown them on all sides, about 3 minutes per side. Repeat with the remaining chunks. Remove to a bowl and set aside.

Add 1 tablespoon oil to the pot and add the chopped vegetables. Season with a little salt and saute them for 3-5 minutes or until onions are translucent. In the last 30 seconds add garlic and stir.

To deglaze the pot, add the wine and scrape all those nice brown bits off the bottom. Add tomato paste and let the mixture simmer until the liquid has been reduced by ⅓. It should take about 5 minutes.

Add the thyme, sage and rosemary along with the chopped tomatoes, and beef broth. Now add in the browned chunks of pork.

Turn the instant pot to pressure cook, securing the lid, seal and cook for 40 minutes. When the cycle is complete, let the pressure naturally release for 15 minutes, then manually release the rest.

Remove the pork to a cutting board and shred with two forks or meat shredders. Discard any fat.

To thicken the sauce a bit more, set the pot to saute again and let it simmer for 5-10 minutes. Stir in the cream, first mixed with some of the liquid from the pot, and the parmesan cheese. Add the shredded pork back to the sauce, stir, and let it simmer for a few more minutes.

White ragu is simmering, cook your pasta. I like to serve it with the traditional pappardelle but any pasta will work. You can also opt for mashed potatoes or, for a keto diet, try it with cauliflower rice.