Servings: 6

Preparation: subheading: Preparation:
2 Tbsp oil 2 Tbsp oil
1½ pounds boneless round steak, cut into thin strips, trimmed of fat 1½ pounds boneless round steak, cut into thin strips, trimmed of fat
10¾ oz can Cream of Mushroom soup 10¾ oz can Cream of Mushroom soup
1 large onion, diced 1 large onion, diced
3 cloves garlic, minced 3 cloves garlic, minced
Cooking: subheading: Cooking:
1 cup beef stock (orig. recipe called for ½ cup beef broth and ½ cup water) 1 cup beef stock (orig. recipe called for ½ cup beef broth and ½ cup water)
1 Tbsp Worcestershire sauce 1 Tbsp Worcestershire sauce
Oregano (I just added a couple of shakes) Oregano (I just added a couple of shakes)
Thyme (I just added a couple of shakes) Thyme (I just added a couple of shakes)
1- 8 oz cream cheese, cut into cubes 1- 8 oz cream cheese, cut into cubes
6 servings cooked egg noodles 6 servings cooked egg noodles

Preparation: subheading: Preparation:
Press Saute on Instant Pot. Add oil when hot.
Saute the beef in batches, until it is lightly browned, about 2 minutes on each side. Set the meat aside on a paper towel covered plate to cool and drain.
Once the meat has cooled, place it in a freezer bag along with the remaining ingredients.
Seal the bag, removing as much air as possible, then label it.
Place the freezer bag in a circular container that is slightly smaller than the diameter of your Instant Pot inner pot and freeze.
Cooking: subheading: Cooking:
Pour the beef stock, Worcestershire sauce, and contents of the freezer bag into the inner pot of the Instant Pot.
Secure the lid and set the vent to Sealing. Manually set cook time for 10* minutes on high pressure.
When cook time is up, let pressure release naturally for 10 minutes, then manually release remaining pressure.
Remove the lid, then set Instant Pot to Saute function. Stir in cream cheese cubes and stir until smooth.
Serve over egg noodles.
Non-freezing Instructions: subheading: Non-freezing Instructions:
Brown meat and remove to a plate.
Add broth and de-glaze pot.
Add back in meat, onions, garlic and Worcestershire sauce. Stir to combine.
Spoon Cream of Mushroom soup on top. Do not stir.
Secure the lid and set the vent to Sealing. Manually set cook time for 10* minutes on high pressure.
Remove the lid, then set Instant Pot to Saute function. Stir in cream cheese cubes and stir until smooth.
Serve over egg noodles.

*Original recipe time was 8 minutes but I thought the meat was a little tough, so I changed it to 10 minutes.  *Original recipe time was 8 minutes but I thought the meat was a little tough, so I changed it to 10 minutes.