Heat sesame oil in pressure cooker set to Sauté on Normal.  Working in batches, brown beef in hot oil until browned on all sides, about 5 minutes per batch. Remove browned beef to a bowl. Pour wine into pot to deglaze, scraping the brown bits from the bottom of the pot with a flat-edged utensil. Stir barley, onion, celery, carrots, garlic powder, cumin, and bay leaf with the wine; add beef stock. Lock pressure cooker lid in place and set steam vent to Sealing. Select Meat/Stew and cook for 20 minutes on High pressure. Once the cooking cycle has completed allow pressure to release naturally for 10 minutes, then set steam vent to Venting to quick-release remaining pressure. Ladle soup into bowls; garnish with parsley to serve.