Spray the inside of the Instant Pot with cooking spray.
Pour in the rolled oats, almonds, brown sugar, cinnamon, and salt. Mix.
In a small bowl, whisk together the olive oil, honey, and vanilla.
Pour the wet ingredients over the dry ingredients and mix until fully combined.
Cover partially with a glass lid, leaving about 3 inches of open air.
Press the Slow Cook button and adjust the time to 2.5 hours.
Let cook, stirring every 30 minutes.
Mix in the dried cranberries.
Remove granola from the Instant Pot® and spread onto a cookie sheet. Let cool.
Pour cooled granola into an air-tight container. Store at room temperature for 5-7 days.