In a medium bowl, toss rhubarb and berries with 1 1/2 tablespoons maple syrup.

Divide mixture between 4 small baking ramekins or one medium baking dish that can fit in your Instant Pot (be sure they are oven safe, as well)

For the crisp topping, whisk honey/maple syrup with the melted coconut oil. Mix oats, almond flour, cinnamon and salt together, then stir in the remaining maple syrup/honey and coconut oil. Place crisp topping over strawberry/rhubarb mixture.

Add one cup of water to the steel insert of the Instant Pot, then place trivet insert in. Lay ramekins or baking dish on top of trivet. It's ok to stack ramekins like I did if you need to.

Set IP for 4 minutes on manual/pressure cook. After cook time, do a quick release.

In the meantime, preheat oven to broil. When it's safe to remove ramekins from the Instant Pot, arrange them on a cookie sheet into a square and place under the broiler. Watch them carefully, and remove just as the crisp topping starts to brown.

Let the Crisp sit and cook for around ten minutes before eating.

Enjoy!

**To cook in the oven - bake on 350 for about 40 minutes or until the fruit is bubbly and the topping is golden brown.