• Mix the vegetable base and boiling water to make vegetable stock.
  2 teaspoons vegetable base, 4 cups water

For the Stovetop

• Heat a large skillet and melt butter in it. Add the shallots in oil. Sauté the shallots until they are translucent.
  2 tablespoons Shallots in Oil, 1 tablespoon unsalted butter
• Add the vermicelli and rice and saute continously until the pasta and rice have started to brown.
  1/2 cup vermicelli, 2 cups rice
• Add the mushrooms and sauté them until they have browned nicely on both sides. Add the Marsala, sauté until it has been absorbed. Add the butter, then the cranberries, almonds and pasta. Sauté that all around so all the pieces get nicely coated.
  mushrooms, 1 tablespoon Marsala, 1/4 cup dried cranberries, 1 tablespoon sliced almonds
• Add the hot vegetable stock, stir, cover, and cook on low heat for 20 minutes, or until the rice has absorbed the stock. Fluff with a fork and serve.

For the Instant Pot

• Put the multi-cooker on saute mode and add the butter.
  1 tablespoon unsalted butter
• Saute the shallots-in-oil and add the rice and pasta. Saute until the rice and pasta have begun to brown.
  2 tablespoons Shallots in Oil, 2 cups rice, 1/2 cup vermicelli
• Add the mushrooms and sauté them until they have browned nicely on both sides. Add the Marsala, sauté until it has been absorbed. Add the butter, then the cranberries, almonds and pasta. Sauté that all around so all the pieces get nicely coated.
  mushrooms, 1 tablespoon Marsala, 1/4 cup dried cranberries, 1 tablespoon sliced almonds
• Mix the vegetable base and boiling water to make vegetable stock.
• Add the hot vegetable stock, stir, cover. Turn the cooker off. Put the cooker on Pressure mode and set for 12 minutes on low or 4 mintues on high. Fluff with a fork and serve.