When fresh sweet corn is in season, I find any excuse to work it into a meal. When it’s not in season, I rely on frozen corn, a much better bet than corn that has racked up many miles to reach your table.

Making the quinoa in the Instant Pot means you can focus on chopping the tomatoes and making the dressing while the quinoa cooks. In the end, all that’s left is to mix together the ingredients. (And eat.)

A few tips: To save a step, look for quinoa labeled “pre-rinsed.” If you do rinse your quinoa, take care. Quinoa grains are small and can fall out the bottom of many strainers and colanders.

Secondly, you can use your microwave to shuck corn: Cut 2 inches off the stalk end of each cob (where nature provides the cob’s “handle”), leaving the husk in place. Microwave on a plate on high for 2 minutes. Remove from the microwave and use a kitchen towel to grasp a cob by the uncut end. (Careful, the corn is hot.) Pull the husk away from the corn, bringing the silk cleanly with it.

This recipe is from Daniel Shumski, who is the author of How to Instant Pot: Mastering All the Functions of the One Pot That Will Change the Way You Cook.