Step 1

Combine the quinoa, water, olive oil, and lemon juice in the inner pot.

Step 2

Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 20 minutes. Make sure the steam release knob is in the sealed position. After cooking, quick release the pressure.

Step 3

Unlock and remove the lid. Using a fork, fluff the quinoa, then stir in the cucumber, tomatoes, scallions, parsley, mint, and pine nuts.

Step 4

Serve immediately, or place the tabbouleh in an airtight container and refrigerate for up to 4 days.