Turn Instant Pot on to “Sauté” mode high

Add the olive oil and allow it to heat for 1-2 minutes

Add the pineapple

Working with a wooden spoon, sauté the pineapple for 4-5 minutes, it will turn darker and reduce slightly

Add in the garlic and honey, sauté 2-3 more minutes

Add the tomato paste, mix to fully combine

Pour in the pineapple juice, soy sauce, Worcestershire sauce and apple cider vinegar, whisk to combine

Add ground ginger, onion powder and salt, whisk

Bring bbq sauce mixture to a rolling boil

Hit cancel on the Instant Pot

Add in the jackfruit, mix to coat with bbq sauce

Set Instant Pot to “Pressure Cook” high

Lock the top on the Instant Pot and set the pressure release value to “sealing”

Set the timer on the Instant Pot for 10 minutes, it will beep, come to pressure and then the time will start counting down from 10

Once it is done cooking it will beep again

At this point you can either switch the release value to “venting” and fast release the pressure* or you can wait for it to natural release

Once it is safe to do so, remove the lid

Using a slotted spoon, remove the jackfruit and set it on a cutting board

In a small bowl, combine the cornstarch with the cold water

Pour that mixture into the instant pot and whisk it into the bbq sauce to thicken

While the bbq sauce is thickening, shred the jackfruit** with a fork or knife

Once the jackfruit is shredded add it back to the pot and mix to coat completely with the bbq sauce

Serve warm