By An Edible Mosaic
Press the “Sauté” function on the Instant Pot and wait for it to heat up. Once hot, add the oil and beef. Cook until the beef is seared, about 3 minutes, stirring once halfway through.
Stir in the onion and garlic and cook for 1 minute, stirring occasionally. Press “Cancel” to stop the “Sauté” function.
Stir in the beef stock, diced tomatoes with juices, salt, black pepper, and Worcestershire sauce.
Add the pearl barley without stirring.
Add the carrot, celery, and potato without stirring (most of the potato will be resting above the liquid).
Cover the Instant Pot, making sure to set the lid to “Sealing”, and cook on “Manual, High Pressure” for 20 minutes. Once it’s done cooking, let the pot naturally release its pressure for 15 minutes. Stir in the herbs.