Place pasta in the inner pot. Pour enough vegetable broth, or water, so the noodles are just covered. Add in the salt. Stir to ensure all the noodles are coated.
Pressure Cook on High for 3 Minutes. Quickly release any remaining pressure, careful to watch for any pasta foam coming from the release valve. If so, close the valve for 30 Seconds and then continue releasing pressure.
While the pasta is cooking, add olives, diced cucumber, diced onion, crumbled feta, cut cherry tomatoes, chopped dill, olive oil, lemon juice and zest to a large mixing bowl. Stir to combine.
Strain the cooked pasta and rinse under cold water. Add the cooled pasta to the mixing bowl. Stir to combine and season with additional salt to taste.