Instantpot veggie stroganoff

8.0 oz banza chickpea pasta shells
200.0 gram portabella mushrooms
140.0 gram cremini (white) mushroom (1 medium=18 g)
1.0 cup, grated Carrots, raw
0.3 cup, diced Celery, raw
2.0 serving Green Onion (fresh-1 stalk)
2.0 tsp massel bouillon powder
3.0 cup (8 fl oz) Water, tap
1.0 cup, sliced Zucchini
1.0 pat (1" sq, 1/3" high) Butter, salted
1.0 tbsp Olive Oil
2.0 dash Pepper, black
1.0 dash Salt
1.0 cup Sour Cream
0.75 cup (8 fl oz) Yogurt, plain, skim milk

Turn instant pot "Saute" mode on While it heats, peel and grate or mandoline the carrots and finely dice the celery. When it says 'Hot' put in the butter and oil, once the butter is fully melted dump in the carrots and celery Thinly slice the mushrooms and mince the stems while the carrots and celery saute, stirring occasionally. When carrots and celery start to caramelize, dump in mushrooms and continue cooking until they release water and start to brown. While mushrooms cook, dice zucchini into approximately 1/8" dice and measure into measuring cup. Add water up to the 3 cup line, and add just enough from it to deglaze the liner, stir thoroughly and then dump the rest in along with the pasta, salt, pepper, and bouillon. Tap the pasta level, and if the water doesn't cover it add up to 1/2c more. Hit cancel to turn off saute, then set to cook on "Manual" for 4 minutes. When cooking completes, do a cautious quick release, then stir in 1 cup sour cream and 3/4 cup plain nonfat yogurt. Adjust seasoning to taste.

Serving Size: 1 full cup measure.

Number of Servings: 6.0

Recipe submitted by SparkPeople user S_NABBIT.