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Turn the pressure cooker to sauté function, add oil, and let heat for a minute.
While the oil is heating, season the meat evenly with ½ teaspoon each of salt and pepper.
Once the oil is heated, add in the beef, carrots, celery, and onion. Saute until the beef is browned on all sides and the vegetables begin to soften.
Add in garlic and sauté for 1 minute longer. Turn Instant Pot OFF by hitting cancel.
Add in 1 cup of beef stock and scrape up the bottom of the pressure cooker to remove any browned bits using a wooden spoon or spatula.
Add the remaining 3 cups of stock, bay leaves, thyme, ½ teaspoon of salt, 1 teaspoon of pepper, Worcestershire Sauce, prepared horseradish, if using, rinsed barley, and stir to combine.
Add the diced tomatoes and gently stir to combine.
Place the lid on the Instant Pot and close the valve to seal.
Set to cook on high pressure for 20 minutes. Hit 'Manual' or 'Pressure Cook' and use the +/- buttons to adjust the time.
After the cooking time has elapsed, allow the pressure to release naturally for at least 15 minutes.
Once pressure has been released, open the lid and remove the bay leaves and the sprig of thyme.
Give the soup a taste and add additional salt or pepper if needed and serve.