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1
Place the quinoa in the inner pot, followed by 1 cup of water and a pinch of salt. Stir to combine.
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2
Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual (or Pressure Cook) and use the Pressure (or Pressure Level) button to select High Pressure. (The buttons will vary depending on your Instant Pot model.) Set the time to 1 minute.
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3
When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 10 minutes.
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4
While the pressure is being released, prepare the dressing and the salad ingredients.
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5
For the dressing: Place the olive oil, lime juice, honey, 1/4 teaspoon of salt, and chili powder in a Mason jar with a lid (or an airtight container) and shake to combine.
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6
For the salad ingredients: Cut each tomato into two halves. Place the corn and tomatoes in a large serving bowl. (If using frozen corn, adding the warm quinoa in the next step will help thaw the corn.)
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7
Remove the lid from the Instant Pot after the pressure has been released. (The small metal float valve next to the pressure-release valve will sink back into the lid and the lid will no longer be locked). Use a fork to fluff the quinoa.
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8
Taking care because the inner pot is hot, add the quinoa to the large bowl with the corn and tomatoes. Toss to distribute evenly. Pour half of the dressing over the salad, toss to distribute, and then pour the remaining dressing over the salad before tossing again. Garnish with chopped chives and parsley. Serve at room temperature or chilled.
