Step 1

Add the oil and ghee to the Instant Pot, hit Sauté, and Adjust so it’s on the More or High setting. Once the oil’s bubbling and the ghee’s melted (about 3 minutes), add the shallot and mushrooms. Sauté for 5 minutes, or until the mushrooms soften and begin to brown. Add the garlic and sauté for 1 minute (or just add the garlic in the next step with the balsamic).

Step 2

Pour in the balsamic vinegar and Worcestershire (if using) and deglaze the bottom of the pot. Simmer for 3 minutes. Add the broth, oregano, seasoned salt and stir. Add pasta but do not stir. Just lightly submerge in the broth with a mixing spoon.

Step 3

Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 5 minutes. Quick release when done.

Step 4

Add the yogurt and stir until melted and creamy. Let rest for 3–5 minutes to slightly cool and thicken.

Step 5

Serve as is, or top with a drizzle of truffle oil and/or balsamic glaze.