On sauté mode on your Instant Pot, add in olive oil and the beef to lightly brown.
Once browned, add in onions, carrots, garlic, dried basil, dried oregano, salt, and pepper. Mix well and make sure there aren’t any pieces burnt or stuck in on the bottom of the pot.
Add in mushrooms, canned diced tomatoes with the liquid, barley, and beef broth. Do not mix. If needed, gently pat the barley into the liquid but do not stir.
Place the lid on, set to sealing, and set the IP on manual for 10 minutes. It can take up to 30 minutes for the pot to come up to pressure due to all the liquid and ingredients!
When done, quick release if in a rush or let it natural pressure release if you have time – the beef is much more tender when NPR but is still just as tasty if you QR!