Begin by placing 2 cups of dry quinoa and 2 cups of water in the pressure cooker or instant pot. Set on rice setting (12 minutes, low pressure).
While the quinoa is cooking, chop all the veggies (pepper, kale, cilantro, cucumber)
After the veggies are chopped, assemble the dressing in a small bowl/cup (apple cider vinegar, lemon juice, dried herbs, honey, salt).
Once the quinoa is finished, release the pressure valve and remove from the IP into a large bowl.(do not let it set and do a natural release, it will get very mushy) Place the lentils and brown rice with 5 cups of water into the pressure cooker. Set to high pressure/custom setting for 5 minutes. When it is finsihed, release the pressure valve (do not let it naturally release). Drain through a screen and rinse with cold water to stop the lentils from cooking. Combine all of the ingredients (grains, veggies, dressing) in the large bowl. Add lemon juice, salt, and pepper to flavor to your preferences.
Cool in the refridgerator for two hours before serving (the flavors are awesome after it cools).