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In a medium bowl, combine parsley, mint, onion, zucchini, cucumber, tomatoes, 1/4 cup olive oil, lemon juice, lemon zest, ucsa>1 tsp salt, and pepper. Cover and refrigerate for 30 minutes up to overnight.
Drizzle 2 tsps olive oil in Instant Pot®. Add millet to Instant Pot® in an even layer. Add broth and remaining 1/2 teaspoon salt. Lock lid.
Press the Rice button (the Instant Pot® will determine the cooking time, about 10 minutes pressurized cooking time).
When the timer beeps, let pressure release naturally for 5 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.
Transfer millet to a serving bowl and set aside to cool. When cooled, add to refrigerated mixture and stir. Serve.