Step 1

Turn the Instant Pot on Saute mode. Once hot add the oil. Toss the beef with flour, salt, and pepper. Add to the instant pot and brown on both sides, about 5-7 minutes. You may want to do this in two batches to get a more intense flavor since the beef will brown more. Remove the beef and set aside.

Step 2

Add the onions, celery, and carrots. Cook for 4-5 minutes. Add the tomato paste and garlic. Cook until fragrant, about 1 minute.

Step 3

Add the beef, beef broth, bay leaves, thyme, and pearl barley. Stir together.

Step 4

Close the Instant Pot and press the Soup/Stew button and set for 25 minutes. Let pressure release naturally once finished cooking. Open and add the potatoes. Let cook for 5 minutes until potatoes warm up. Season with salt and pepper.

Step 5

Slow Cooker Option: Follow steps 1 and 2 using a large pan. Add those ingredients to the slow cooker along with the broth, bay leaves, thyme, and barley. Cook on low for 8 hours. Stir in the potatoes and let cook for 10 minutes more or until potatoes are warmed through. Season with salt and pepper.