Heat the oil in the Instant Pot on the saute setting, then add the onion and garlic and stir-fry about 3 minutes.

Add the jackfruit and stir-fry until it has begun to brown, about 10 minutes.

Put the lid on the Instant Pot and set it to slow cook on low for 6 hours.

Preheat the oven to 425 degrees F and cover a rimmed baking sheet in parchment paper.

Toss the potatoes with the coconut oil and salt in a large mixing bowl and then arrange the potatoes on the baking sheet in a single layer.

Bake 25 minutes or until they have begun to brown.

Meanwhile, cook the bacon until crispy in a large skillet over medium heat, about 10 minutes. Dry with paper towels and crumble into pieces.

To serve, top with guacamole, barbecue sauce, and cilantro.