Here are directions for poaching pears in an Instant Pot pressure cooker or in a saucpan, stovetop. Poached pears will keep about 5 days, with the cinnamon flavor getting stronger each day. You can prepare the vegan chocolate sauce ahead as well--rewarm it just before serving.
Put the water, wine, sugar, and cinnamon sticks in the pressure cooker. Bring to a simmer on Sauté, stirring until the sugar dissolves. Press the Keep Warm button so the liquid stays hot until the pears are peeled and ready.
Peel the pears, keeping them whole, with the stems intact. Rub them immediately with the cut lemon to keep from turning brown. Squeeze the remaining lemon juice into the wine/sugar syrup and drop the juiced lemon into the syrup.
Slip the pears into the hot syrup and lock the lid. Select High Pressure and set the timer for 3 minutes. When the beep sounds, quick release the pressure by pressing Cancel, and twisting the steam handle to Venting position. Carefully remove the pears with a slotted spoon, transfer to a bowl, and as soon as the syrup has cooled a bit, pour it over the pears. Move the cinnamon sticks back to the syrup and pears in the bowl.
Simmer for 10 to 15 minutes, or until the pears are barely tender, being careful not to overcook. The poaching time depends upon the ripeness of the pears; the riper the pear, the shorter the poaching time. Transfer the pears and liquid, including the cinnamon sticks, to a bowl.
Cover the pears with the parchment circle and a small plate as a weight, to keeping them fully submerged until you are ready to serve. Serve warm or cold.