Season + Sear: Remove the lamb from the packaging and pat with paper towels. Season both sides with salt and pepper. Heat the olive oil in the instant pot on normal 'Sauté'. Once the oil is shimmering, sear the lamb on both sides until brown, about 2 to 3 minutes. Remove from the pot to a plate while you build the sauce.
Sauté + Combine: Add the onion and garlic to the pan. Sauté for 3 to 5 minutes until the onions are soften and shiny. Deglaze the pot with the red wine and scrape any bits of meat that might have stuck to the bottom of the pot. Add the jarred tomato sauce to the pot then add the water to the jar. With the lid on the jar, shake to get any remaining sauce out of the jar and pour into the pot. Add tomato paste, salt, peppers to the pot and stir to combine. Return the lamb and any drippings on the plate back to the pot.
Cook: Seal the pot with the lid and set the steam valve to 'sealing' position. Using the 'meat/stew' option cook on high pressure for 35 minutes. After cooking, let the instant pot naturally decrease pressure for 10 minutes before venting. Once vented remove the lid. Towards the end of the cooking process bring a large pot of salted water to boil on the stove top. Cook pappardelle pasta to the package instructions for 'al dente' pasta.
Toss + Plate: Using tongs, remove the lamb from the sauce and pull the meat apart into small bite sized pieces. Discard the bones and return the meat and any drippings back to the sauce. Add the cooked pasta to the sauce and toss to combine. Plate and serve with fresh grated romano cheese.
Use 2 tablespoons if the tomato paste is not double concentrate.