Instant Pot Korean Short Ribs

In a large bowl, whisk together the soy sauce, grated pear, garlic, ginger, brown sugar, rice vinegar, sesame oil, gochujang (if using), and black pepper until well combined. Add the short ribs and coat thoroughly. Marinate for at least 30 minutes, or refrigerate for up to 8 hours for deeper flavor

Set the Instant Pot to Sauté. Add the vegetable oil and brown the short ribs in batches for about 2–3 minutes per side. Remove and set aside. Pour in the beef broth and scrape up any browned bits from the bottom of the pot.

Return the short ribs and any remaining marinade to the Instant Pot. Lock the lid and cook on High Pressure for 45 minutes. Allow the pressure to release naturally for 15 minutes, then carefully perform a quick release for any remaining pressure.

Transfer the cooked ribs to a serving platter. Turn the Instant Pot back to Sauté and simmer the cooking liquid for 5–8 minutes until slightly thickened. Spoon the sauce over the ribs.

Sprinkle with sliced green onions and toasted sesame seeds. Serve hot over steamed rice with kimchi, sautéed vegetables, or a fresh cucumber salad.