Instant Pot Tomato Barley Risotto

Set the Instant Pot to sauté and add a small splash of olive oil. Cook the onion and garlic for 2-3 minutes until softened. Add the mushrooms and cook for another 3 minutes. Stir in the pearl barley, dried oregano, black pepper, and salt. Add the diced tomatoes and vegetable broth, then stir well. Seal the lid and cook on high pressure for 18 minutes. Let the pressure release naturally for 5 minutes, then quick release any remaining pressure. Open the lid and stir in the spinach and Parmesan until the spinach wilts and the risotto becomes creamy. Let stand for 2 minutes before serving.