Instapot Beef Barley Soup

1 lb of srew beef cut into bite size pieces 1/2 cup of pearled barley 4 cups low sodium beef broth 3 medium carrots chopped 3 medium celery stalks chopped 1 medium onion diced 1 tbsp minced garlic 1 tbsp fresh parsley 1 tbsp fresh thyme 2 bay leaves 1 tbsp A-1 steak sauce 1 tbsp Worcestershire sauce 1 tbsp tomato paste 1 tsp beef base 1 1/2 cups water Set Instant Pot to sauté mode and spray with non-stick spray.. When oil is hot, add half the beef. Sauté beef for about 3-5 minutes or until browned on all sides. It may stick at first but will release after a minute or so. Remove meat to a plate or bowl and brown remaining beef. Remove to plate. Add onions, celery, and carrots. Sauté for for 3-4 minutes or until onions start to become soft. Add garlic and continue sautéing for 1 more minute. Press cancel to stop sauté mode. Add beef back to pot. Add broth and water. Stir in Barley. Add in tomato paste, beef base, A1, Worcestershire, thyme, parsley, and bay leaves. Cover, set valve to sealing position, and pressure cook on high pressure for 20 minutes. When cooking time is complete, allow pressure to naturally release for 10 minutes (do nothing). After 10 minutes, open the valve and let the remaining pressure be released. Let soup rest for 10 minutes. The barley will continue to absorb the liquid. Serve and enjoy!