Gather and prep all of the ingredients; chop the meat into slightly larger than bite-sized cubes, chop the vegetables, rinse the barley, measure the spices, etc.

Turn on the Sauté setting. When the pot is hot, add the oil, then add half of the meat in a single layer. Sprinkle half of the seasoned salt and steak seasoning over the meat and brown it on both sides. Remove the meat to a bowl and repeat with the other half.

Add the onion, celery, and bay leaves to the pot. Cook, stirring occasionally, until the vegetables soften. Add a small amount of olive oil if needed.

Add the garlic and cook a minute, stirring. Cancel the sauté setting. Then add the beef and the liquid from the bowl to the pot.

Add the beef broth, thyme leaves, and Worcestershire sauce.

Add the barley to the pot and stir well.

Add the carrots and potatoes and press them down into the broth with a spoon.

If using the tomato paste, add it and press it into the broth, but do not stir.

Close the lid and set the steam release knob to the Sealing position, if not self-sealing.

Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 20 minutes. High Pressure. The pot will take several minutes to come to pressure.

When the cook cycle has finished, turn off the pot and let it sit undisturbed for 15 minutes (15 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.

When the pin in the lid drops back down, open the lid. Discard the bay leaves.

Stir the beef stew and add the balsamic vinegar, if using. Then taste and add salt and pepper to taste. My preference is at least 1 teaspoon of salt, but do taste it before adding any.

Serve hot with some crusty bread or biscuits.