In a separate bowl, toss the meat pieces with the salt and pepper to season.
Add to the hot oil to brown all sides. Depending on the size of your pot and roast, you might need to do this in two batches. If the meat is too crowded, it will steam and not brown.
In a separate bowl, whisk together the pears, soy sauce, brown sugar, chile sauce and ginger. Toss in the onion. Pour sauce over the browned beef pieces and add 1 cup of water.
Secure the lid and place on manual high pressure for 1 hour. Allow for natural release for 15 minutes, then quick release.
Remove meat from the pot and shred using two forks.
Run the sauce through a fine-mesh sieve and discard solids, please sauce back into the pressure cooker on "keep warm". Ladle out a small amount and whisk with the cornstarch. Whisk back into the larger pot and then toss with shredded beef.
Serve with rice and/or kimchi.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
Notes
Alternative ways to serve it or use leftovers: tacos, quesadillas, on pizza, spring rolls. You can even use the leftover broth to make birria style tacos!