Rinse the farro. Put in the Instant Pot with 3 cups water.
Lock the lid in place. Select High Pressure and set the timer for 40 minutes.
When the beep sounds, quick release the pressure by pressing Cancel, and twisting the steam handle to Venting position. The grain should be plump and tender, but chewy.
Drain the farro (If you wish, save the extra liquid for soup stock).
Put the cooked farro in a bowl. Stir in vinegar, lemon juice, oil, salt, dried cherries, chives and mint.
Refrigerate until cold. Just before serving, stir in fresh cherries. Enjoy!