Press the Instant Pot button for Sauté and set the temperature to Medium/Normal/Custom 300°F (150°C). Set time for 10 minutes. Add the oil and allow it to heat up. Brown the meat in the oil on all sides.
Turn off the Sauté function. Add the diced and crushed tomatoes, broth, wine, green onions, carrot, celery, salt, oregano, rosemary, FreeFod Garlic Replacer, and black pepper.
Lock the lid in place. Set the Instant Pot to Pressure Cook on Maximum for 1 hour with the Keep Warm setting off.
Press Start. Allow the pot to cook and then return to normal pressure on its own, which will take about 20 to 30 minutes after the timed cooking period.
Unlock the lid. Remove the pork to a large bowl, and shred it with two forks.
Skim excess fat off of the surface of the sauce and discard.
Set the Instant Pot to Sauté on Medium/Normal/Custom 300°F (150°C) for 20 minutes and press Start. The sauce will come to a simmer. Stir in the tomato paste, whisking occasionally as the sauce reduces and thickens.
Add the shredded pork to the thickened sauce, tossing to coat thoroughly. Taste and adjust seasoning as needed.
Serve the Pork Ragu over gluten-free pasta, mashed potatoes, rice, or polenta.
Notes:
Our low FODMAP recipes are based on Monash University. Please refer to the Monash University FODMAP smartphone app for the latest lab-tested information. The main goal of the low FODMAP diet is to eat as diverse as possible without triggering symptoms.
