Rinse the quinoa thoroughly by placing it in a fine-mesh strainer and running cold water over it for about 90 seconds. Once drained, transfer it to the Instant Pot along with the broth and stir to combine.

Cook under pressure by securing the Instant Pot lid and ensuring the valve is set to the sealing position. Select the “Manual” or “Pressure Cook” function and set it to high pressure for 1 minute. After cooking, allow the pressure to release naturally for 10 minutes before performing a quick release to release any remaining steam.

Fluff and cool by using a fork to separate the quinoa grains. Allow it to sit for approximately 10 minutes to cool slightly before mixing in the other ingredients.

Combine salad ingredients by placing the quinoa into a large mixing bowl. Add the chickpeas, parsley, cucumber, red bell pepper, red onion, and minced garlic, tossing everything together evenly.

Prepare the dressing by whisking together the seasoned salt, fresh lemon juice, olive oil, and red wine vinegar in a small bowl. Pour the dressing over the quinoa mixture and mix well until all ingredients are coated.

Finish and serve by adding crumbled feta cheese if desired. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, or let it chill in the fridge for a more refreshing flavor.