combine the quinoa and the water in the inner pot and stir well. Move the quinoa to the edges so it is covered with liquid. Put the pressure lid on and turn the valve to seal. Set the pressure to high for 1 minute. When the time is up allow the pot to natural release for 5 minutes then manually release the remaining pressure.
Mix in the honey, chopped almonds, and dried cranberries. Stir to coat the quinoa with the honey and air crisp on 400℉/200℃ for 8-10 minutes. Make sure to stir every couple minutes for even crisping.
When the mixture is completely dry, pour out onto a parchment lined tray and let it cool completely. Once cooled, you can store it in a mason jar or another airtight container.