Set your instant pot to SAUTE. Add the olive oil, onion, carrot, celery, garlic, salt, pepper, thyme + oregano. Saute until soft, about 5-10 minutes
Add in the bacon, beef + pork. Break up with a wooden spoon. Cook until no longer pink, about 5-10 minutes.
Add in the bone broth, pureed tomatoes, tomato paste, parsley + bay leaves. Stir to combine.
Press CANCEL. Cover and make sure the valve is at sealing.
Press PRESSURE COOK and cook at high pressure for 20 minutes, followed by a quick release.
Remove the lid, then hit CANCEL. Then press SAUTE over high for 10 minutes until the sauce has reduced and thickened.
Press CANCEL, then stir in cashew cream. Taste and season with more salt + pepper if necessary.
Serve warm over zucchini noodles topped with more parsley.
Will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.