Use the sauté setting on the Instant Pot and heat oil. Sauté the onions until they are transparent, about 6-8 minutes. Add the garlic, carrots, and celery to the onions and sauté for an additional 2-3 minutes.
Rinse and shred the jackfruit with your hands, removing large seeds or chop them up.
Add the remaining ingredients to the Instant Pot. Put on the lid and make sure it is set to seal. Set the Instant Pot on manual setting and set the timer for 15 minutes.
When it is finished cooking, allow the pressure to release on its own, the silver pressure gauge will drop down.
Taste and add additional herbs, salt, and pepper to taste if desired.
Serve over gluten-free pasta, spaghetti squash, spiralized vegetables, polenta, sweet potato rounds, or anything your heart desires.
The recipe is for an Instant Pot. You will need to adjust the cooking time dependant upon which cooking method you use.