Step 1

To the Instant Pot®, add quinoa and water.

Step 2

Close the lid; turn the knob to Sealing.

Step 3

Press Manual or Pressure Cook button and adjust time to 2 minutes.

Step 4

When the timer beeps, allow 10 minutes to naturally release the pressure, then remove the lid.

Step 5

Stir in corn, edamame, and beans. Take the Instant Pot® liner out of the base and let stand 8 minutes to cool quinoa and warm the corn, edamame, and beans.

Step 6

In a small bowl, whisk together lemon juice, lime juice, oil, vinegar, cilantro, salt, and pepper.

Step 7

Add tomatoes and feta to quinoa mixture, then toss with the dressing. Transfer to a bowl and serve immediately or refrigerate and served chilled.