Step 1

Turn the Instant Pot to Sauté setting. Season the meat with a pinch of the salt and pepper. When it reads Hot, add the oil, then brown the meat in batches. Remove to a clean plate, and cover to keep warm

Step 2

Add the chopped onion, carrots, celery and garlic. Add a pinch of salt and pepper, and stir until slightly soft. Deglaze pot with a little beef broth to remove any browned bits

Step 3

Hit Cancel, to turn pot off. Add the browned beef back to the pot.

Step 4

Pour in the remaining beef broth and Worcestershire sauce

Step 5

Add the rinsed barley, and give it a quick stir to make sure it's covered with liquid

Step 6

Add the diced tomatoes, but do not stir. Add the remaining salt and pepper, plus the dried parsley or Italian seasoning, if using

Step 7

Place lid on pot, make sure vent is set to sealing (on some models), and hit PRESSURE COOK for 25 minutes

Step 8

Pot will take a few minutes to reach pressure, then will count down and cook. Allow a 10 minute natural release, then turn valve to quick release remaining pressure

Step 9

When pot beeps, carefully remove lid, and stir. Add fresh parsley, if desired, and serve