Add the pearl barley and vegetable stock to the pressure cooker with a sprinkling of salt and pepper. Cook on the rice setting for 20 minutes.
Release the pressure then add the beans, tomatoes, spinach, parmesan and tomato sauce to the barley and stir together. Place the lid back on for a minute to allow the spinach to wilt. Serve topped with a sprinkle of parmesan and fresh parsley.