In a large mixing bowl, whisk together hot water and peanut butter until you have a smooth mixture. Add in vinegar, soy sauce, ginger and salt while continuing to whisk.
Meanwhile, In the Instant Pot, combine the quinoa, edamame, water, and salt.
Secure the lid on the pot. Set the Instant Pot at High pressure for 1 minute. When cook time is complete, let pot release pressure naturally for 5 minutes, and then release all remaining pressure.
Drain the quinoa and edamame into a colander. Run cold over to stop the cooking.
In a large mixing bowl, combine the quinoa and edamame with the bell peppers, cherry tomatoes, and carrots. Pour in the peanut dressing and toss.
This recipe serves 4 as a main dish or 6 as a side.