Peel and thinly slice lengthways the onions and place into the instant pot with olive oil and sauté until the onions have softened. Then press cancel.

Deglaze the instant pot with the red wine and then stir in the beef stock.

Add the frozen steak over the stock so that it is partly submerged and then season with salt, pepper, and mixed herbs.

Place the lid on the instant pot, set the valve to sealing and pressure cook for 20 minutes followed by a 10 minute natural pressure release.

After releasing the pressure, transfer the steak to dinner plates to allow them to rest.

Then using the heat from the instant pot pressure cooking, add in the cream cheese and stir with a silicone spatula until thick and creamy. If you need to, you can add in a little extra cheese. Then add garlic and mustard and season with extra salt and pepper if it needs it.

Now dish up your steak with your sauce and your favourite sides.