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Ingredients

• ✓ beef bouillon base
• red pepper flakes
• thyme
• bay leaf
• tomato paste
• pearl barley
• beef broth
• red wine
• garlic
• celery
• onion
• carrot
• cremini mushroom
• avocado oil
• pepper
• salt
• beef stew meat

Instructions

1. 1 Generously season beef with salt and pepper.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat 1 tablespoon avocado oil and tilt the pot to distribute oil evenly. Once oil shimmers, add 1/2 of the beef and cook in hot oil until browned, about 5 minutes. Transfer browned beef to a bowl and repeat with remaining beef.
3. 3 Heat another 1 tablespoon avocado oil in the pot; when oil shimmers, add mushrooms. Cook mushrooms in hot oil, stirring occasionally, until slightly brown, 4 to 5 minutes. Transfer mushrooms to the bowl with beef.
4. 4 Add remaining 1 tablespoon avocado oil to the pot. Cook and stir carrots, onions, and celery in hot oil until onions begin to soften, about 5 minutes. Add garlic and cook until just fragrant, about 1 minute. Pour in wine to deglaze the pot, scraping up any browned bits, and cook until wine has almost evaporated, 3 to 5 minutes. Return browned beef and mushrooms to the pot. Stir in beef broth, barley, tomato paste, bay leaves, thyme, bouillon base, and red pepper flakes until well combined.
5. 5 Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove and discard bay leaves. Taste and adjust seasoning with salt.

By Bren