Directions

1. Toss beef with ½t of salt and ½t fresh ground pepper.

2. Set to "sear" and add oil.
3. Add beef and brown on all sides, about 4 min.
4. Add onions, stirring frequently until onions soften and begin to brown, about 4 minutes.
5. Add white wine, mustard, and flour. Bring to a simmer and cook until liquid is reduced by half, about 2 minutes.
6. Add beef broth, mushrooms, carrots, and celery.
7. Close lid and lock. Set to "meat/stew" and adjust for 18 minutes.
8. When done, quick release until all pressure is released.
9. Open and stir in Neufchatel cheese and add parsley. Add salt and fresh ground pepper to taste.
10. Serve over cooked egg noodles, prepared according to package.