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Heat the vegetable oil in an Instant Pot set to sauté mode (or a pressure cooker on medium heat) until the oil is shimmering. Add the green onion, garlic, and ginger. Sauté until you can smell garlic, about 1 minute. Add the short ribs, water, soy sauce, rice wine, pear juice, and sesame oil. Stir to coat the ribs with the liquids.
Lock the lid on the pressure cooker. Pressure cook on high pressure for 45 minutes in an Instant Pot or other electric pressure cooker or for 38 minutes in a stovetop cooker. (In an Instant Pot, use Manual, Pressure Cook, or Pressure Cook - Custom mode set for 45 minutes.) Let the pressure come down naturally, about 20 minutes. (If you're in a hurry, you can quick release any remaining pressure after 15 minutes.)
Scoop the short ribs out of the pot with tongs and/or a slotted spoon. (Be gentle - the short ribs will be fall-apart tender.) Pour the remaining liquid into a fat separator and let it settle so the fat floats to the surface for about 5 minutes. Pour a little de-fatted liquid over the ribs and pass the rest at the table as a sauce. Have your diners top their bowls with the garnishes, and enjoy!