Rinse and pat dry 2 pounds beef stew meat. If the pieces are too big, cut them in about 1x1 inch cubed.
Set your Instant Pot on “SAUTE”, add 2 tbsp olive oil, and let the oil get hot.
When the oil is hot, add half of the beef and sear until it’s browned. Then take it out and repeat the same with another batch.
When the beef is browned, take it out of the pot to a separate bowl and set aside.
Add 1 diced onion and 2 stalks diced celery and cook for about 5-7 minutes, until they are translucent and softened.
Add 2 cloves minced garlic and cook for another minute.
Add 4 cups beef broth and deglaze the pot.
Turn off Instant Pot and add the rest of the ingredients (browned beef, 15 ounces diced tomatoes, 2 diced carrots, 6 diced potatoes, 1 cup barley, and 2 cups water).
Close the lid and make sure that the venting knob is set to “SEAL”.
Cook the soup for 20 minutes on “HIGH” pressure.
When done, let the pressure naturally release for 10 minutes.
When done, taste the soup and add more salt to your liking.