Place rinsed quinoa, chicken broth, and salt into Instant Pot inner pot. Stir then secure lid, ensuring the valve is turned toward sealing. Press the Rice function button. This is an automatic function and will automatically calculate the time.
While quinoa is cooking, chop and mix all fresh vegetables. Drizzle with olive oil and vinegar. Set aside in refrigerator to keep cool.
When the time counts down on the Instant Pot, turn the valve toward release to release all pressure. Remove lid and add cooked chicken. Add garlic salt. Stir together and transfer quinoa and chicken mixture to a large bowl to cool to room temperature.
When quinoa and chicken is room temperature, add fresh vegetables and stir well. Serve immediately. Makes 6 servings.