There is nothing I like less than soggy vegetables, and green beans often turn out this way. Just a minute too long and they turn to mush.
I've tried cooking green beans in the Instant Pot at several different time and pressure combinations, ranging from four minutes at high pressure (complete mush) to zero minutes at low pressure (a bit undercooked). I settled on one minute at low pressure, as it yields a firm yet cookied bean that retains its bright green color and crunchy texture. If you like your beans a bit more well-done, you can cook them for two minutes at low pressure.
The crispness of the green beans, the creaminess of the maple-tahini dressing, the juicy acidity of the cherry tomatoes, and the slightly smoky crunch from the toasted almonds all work together to make this a refreshing and balanced salad.