If using chuck roast, cut into 1½ inch pieces and prepare your vegetables.
Set the Instant Pot to Sauté. When it displays “hot,” add the olive oil and brown the beef on all sides, in batches (so the meat browns but doesn't steam), adding more oil if necessary. Do not cook the meat all the way through. Remove the beef and set aside.
Sauté the onion, carrots, and celery until almost tender, about 3 or 4 minutes, making sure to scrape up any brown bits stuck to the bottom.
Add the garlic and mushrooms and stir for another minute or two.
Return the meat to the pot and add the beef stock, potatoes, cabbage, mushrooms, barley, tomatoes, balsamic vinegar, bay leaf, thyme, parsley, rosemary, salt, and pepper.
Cover, place the lid into lock position and make sure the valve is in the 'sealing' position. Press the manual button and cook on high pressure for 25 minutes. **Remember that it will take the IP about 15 minutes to come to pressure and then will count down from 25 minutes**
When timer goes off, do a quick release by turning the valve to the venting position and letting steam release until the pin drops. (I like to place a folded kitchen towel over the valve so that it catches the steam.)
Remove lid, cancel the Instant Pot settings (to turn off) and discard bay leaf. Serve immediately.