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Press SAUTÉ, SAUTÉ HIGH TEMP button and set time for 6 minutes. Press START. Do not close the lid. Add half the oil. Cook until browned with salt and pepper until browned. Remove and set aside.
Add remaining oil. Cook onion, carrots and celery until lightly golden, stirring occasionally. Add garlic, anchovies, bay leaf and cinnamon stick. Cook 30 seconds, until fragrant. Add tomato paste. Cook for a further 1 minute, stirring constantly.
Stir in wine, canned tomatoes and vinegar. Transfer browned meat back into the pot.
Close and select MEAT/POULTRY program in PRESSURE COOK. Press START.
Once cooking is complete, turn pressure release to VENT to allow the pressure to release. Remove lid.
Open lid and stir. Allow medium to stand for 10 minutes. Shred meat using 2 forks.
Season to taste. Toss through cooked pasta or serve over creamed polenta topped with freshly grated Parmesan and rosemary. Drizzle with olive oil and serve immediately.