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Hit the sauté function on the Instant Pot and adjust the heat to high.
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Add the olive oil and let it heat up.
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Then add in the beef in batches trying not to overcrowd the pot, and saute until the pieces begin to brown. Remove and repeat with the remaining beef.
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After finishing all the beef, remove and add the onion and saute for a few minutes until softened.
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Stir in the red wine to deglaze the bottom of the pot, scraping up all the browned bits of goodness.
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Add back in the beef along with the carrots, celery, mushrooms, garlic, barley, thyme, salt, and pepper. Stir to combine.
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Add the beef stock, making sure to not fill beyond the max fill line.
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Place the lid on and turn the nozzle or valve to the sealing position.
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Hit the manual button for pressure cook and set the time to 20 minutes.
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When the Instant pot has done cooking, let the pressure come down naturally, Usually about 20-30 minutes.
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Stir in parsley and Worcestershire sauce.
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Taste the soup and see if it needs any more salt. And serve.