Instant Pot - Settings and all the things I forget

I love my Instant Pot. I use it to cook dried beans since I always forget to allow enough time to pre-soak. Now that I am reading Josh McFadden's Grains for Every Season, I am starting to use it to cook grains so that I can freeze them for easier meal prepping. I know you can cook them on the stove, but I am well-known for either over or under cooking grains. The Instant Pot saves me. I'll keep updating this as I try new grains.

NOTES
- The guide from the manual is located on Instant Pot's website.

- NR = Natural Release

** Can be cooked like pasta with extra water and then drained.

FARRO (Whole, contains gluten)

1 cup farro, 3-7 cups water** and salt. (1:4+)
HIGH pressure for 10 minutes + NR for 5 minutes.

QUINOA (Gluten free) The easiest way to cook quinoa is on the stovetop, not the Instant Pot (heresy).
1 cup quinoa, 1¾ cup water. (1:1.75) 
Add quinoa and water to saucepan. Bring to a boil, then quickly reduce heat to a simmer. Cover and cook at simmer for 15-18 mins.

RICE (White)
Try this recipe https://www.pressurecookrecipes.com/wprm_print/recipe/27840

RYE BERRIES (contains gluten) When cooked these resemble barley. It is especially high in fiber and has half the RDA of manganese. Who knew?
1 cup rye berries, 4+ cups water** (1:4+)
HIGH pressure for 25 minutes + NR