Core and cut the pear and apple into cubes. Roughly chop 1 handful of the cilantro. Cut the scallions into 1 inch pieces. Peel and dice the ginger. Roughly chop the garlic.

Add pear, apple, cilantro, scallions, ginger, and garlic, along with coconut aminos, vinegar, and fish sauce to a food processor. Pulse until smooth and liquidy.

Season the short ribs with Diamond Kosher salt and crushed black pepper. Arrange them in the Instant Pot* with 1 tbsp olive oil. Pour the marinade over the ribs, then turn to coat. Set to manual high pressure for 45 minutes.

In a medium pot, bring 2 cups of water to a boil. Add a large pinch of sal, 1 tbsp coconut oil, and jasmine rice. Reduce to low and simmer, covered, for 20 minutes, stirring occasionally to prevent sticking. When rice is done add 1 handful of roughly chopped cilantro.

Using a vegetable peeler, cut the carrots and zucchini into thinly sliced ribbons. Toss in a large bowl with olive oil, salt and pepper.

In a large pan over medium heat, add the carrots and 1 tbsp each of honey and soy sauce. Stir to combine and cook 5-6 minutes until soft.

When ribs are done, do a quick release. Remove the meat from the bones and slice into thin strips. Plate the rice topped with Korean short ribs and scallions with a side of vegetable ribbons.