Drain soaked quinoa in fine mesh strainer with cold water. Put quinoa in the bowl of instant pot along with the coconut milk, water, cinnamon, maple syrup, vanilla and salt. Seal the lid with the vent shut and cook on low pressure for 12 minutes.
When done cooking, allow the pressure to release naturally. This will take about 10 minutes. Open the vent and remove the lid. Divide the quinoa evenly, into 6 different containers with lids. Each bowl will have roughly 1 cup of porridge. Put containers in fridge until ready to eat.
When ready to eat, top the porridge with fruit, milk or any toppings of choice.