- For the Quinoa: Add quinoa and vegetable broth to the Instant Pot and stir to prevent sticking. Pressure cook on high for 3 minutes (it will take about 5-6 minutes for the Instant Pot to pressurize before cooking begins). Once the timer goes off, allow to naturally release for 12 minutes, and then release any remaining pressure.
- Carefully remove lid once steam has fully escaped. Gently stir in chickpeas, parsley and lemon juice. Mix well and let cool.
- For Cucumber Tomato Salad: Mix cucumbers, tomatoes, onion, feta, olives, vinegar, oil, and oregano in a bowl to combine. Season to taste with salt and pepper.
- To Serve: Divide quinoa mixture among four bowls, then top with cucumber salad, sliced avocado, cabbage and hummus. Drizzle with any leftover dressing.
Related: 7 Instant Pot Tips the Manual Doesn’t Tell You