Cut your chuck roast into bite-sized pieces and cut off any excess fat. Add the grated Asian pear, 4 cloves of minced garlic, 1 tbsp grated ginger, 1/3 cup soy sauce, 2 tbsp brown sugar, 2 tbsp gochujang and 1/2 a white onion sliced. Marinate for up to 24 hours if you have time, if not move on to the next step!
Pressure cook for 13 minutes then let it natural release for 10 minutes, then you can quick release any remaining pressure.
When the pressure has all released, open the lid and remove the beef to a separate dish leaving the liquid in the pot. Add the other half of the white onion.
Hit cancel and then turn on saute high and reduce for about 10-15 minutes. If you're in a rush you can instead add a cornstarch slurry to thicken the sauce, just don’t add the extra onion or add it before pressure cooking.
When the sauce has reduced turn off saute and add the beef back into the pot. Stir and enjoy!