Turn the Instant Pot on to the sauté function and wait for it to get hot. Add oil, onion, shallot, and garlic, and sauté 4 to 5 minutes or until onion is tender and translucent. Add barley and cook, stirring frequently, about 2 minutes or until barley is toasted. Add wine, scraping the bottom of the Instant Pot to release any browned bits. Stir in broth and salt. Press cancel to stop the sauté function.

Cover Instant Pot, and, using manual setting, set to 15 minutes on high pressure, making sure the pressure valve is sealed. When done, allow pressure to release naturally for 5 minutes, and then quick release the pressure.

Turn the Instant Pot on to the sauté function. If the liquid has not been completed absorbed, cook, stirring constantly, until most of the liquid is absorbed. Then stir in baby kale and spinach. Cook 2 minutes longer or until the greens wilt. Turn off the Instant Pot, and stir in Parmesan cheese, sour cream, and lemon zest. Season with pepper to taste. Serve topped with thinly sliced radishes and toasted pine nuts, if desired.