Step 1

Set the Instant Pot to saute on high for 6 minutes. When it has heated, add olive oil and stew meat to the pot. Brown the meat on one side for 2 minutes. Flip and brown for another 2 minutes. Add the carrots, onions, garlic and celery and saute for the remaining 2 minutes.

Step 2

Turn off saute mode and add 2 cups of the beef broth. Deglaze the pot thoroughly, then pour in the remaining 8 cups of broth.

Step 3

Add worcestershire sauce, barley, corn, thyme, parsley, salt, pepper, crushed tomatoes, diced tomatoes and bay leaves in that order. Do not stir.

Step 4

Close the lid and seal the vent. Set to pressure cook on high for 20 minutes.

Step 5

When done, let the pressure naturally release for 10 minutes. Release the remaining pressure with a quick release. Open the lid, stir and remove the inner pot to a heat proof surface. Let cool for 10 minutes, then taste and season with more salt and pepper if desired. Remove bay leaves before serving.