Peel and dice the onion. Slice the rump steaks into strips. Quarter the mushrooms into medium slices.

Press sauté on the instant pot and add the olive oil and when the instant pot warms up, add the onion and sauté until softened. Next add the rump to the pot and brown on all sides.

Cancel the sauté, and deglaze the instant pot with the stock, Worcestershire sauce and the wine. Make sure you use a wooden spoon or a spatula to get any bits that are stuck to the bottom.

Add half the seasonings, salt and pepper, stir and then add the pasta. Make sure most of the pasta is submerged to stop it drying out when pressure cooking.

Cover the pasta with the sliced mushrooms and chop the butter into small chunks and add the butter and spread it out over the mushrooms.

Place the lid on the instant pot. Set the valve to sealing and pressure cook for 3 minutes followed by a quick pressure release. After releasing pressure, stir, add the cream cheese, remaining seasonings, a generous seasoning of salt and pepper and keep stirring for a minute or two.

The sauce will seem a little thin, it will thicken if you leave it to sit a couple of minutes, and it will thicken.

Then serve and any leftovers are perfect for the freezer.