Turn Instant Pot to saute/brown function.
Add the olive oil to the Instant Pot.
Once the oil is hot, add the beef stew meat, onion, carrots, and celery. Season with salt and pepper.
Cook for 5-7 minutes, until the beef stew meat is browned and the vegetables are starting to soften.
Add the garlic, and cook for one more minute.
Turn off the saute/brown function and add the diced potato, oregano, thyme, diced tomatoes, tomato soup, barley, and broth.
Stir to combine.
Place the lid on the Instant Pot and close the valve.
Cook on HIGH for 15 minutes. Let the pressure naturally release for 10 minutes and then completely release the pressure.
Stir in the frozen peas and season with additional salt and pepper, to taste.
Cover and let the peas warm up for a couple of minutes.
Serve with crusty bread, and enjoy!