Season lamb with salt and pepper. Sear on both sides until brown, about 2 to 3 minutes.
Sauté onion and garlic, add the jarred tomato sauce, water, tomato paste, peppers, and salt. Add the lamb to the pot.
Using the 'meat/stew' option cook on high pressure for 35 minutes. Cook pappardelle pasta 'al dente'.
Pull the meat apart into small bite sized pieces. Add the cooked pasta to the sauce and toss to combine.