Prepare farro in an Instant Pot by adding two (2) cups of farro and four (4) cups of liquid. I used water for this recipe.
Slid the lid and lock into place, then select the Rice function. Make sure the vent is in the closed position.
Zest the lemon and juice the lemon. Prep all of the veggies, chop the red onions, slice the peppers, chop the walnuts, and remove the sweet corn from the cobs.
After the farro is finished cooking, vent off the steam and remove the lid. Drain off any remaining liquid, and transfer the farro to a large bowl. Using a large spoon gently stir the grain to release the heat, then place the bowl into the fridge to cool for twenty (20) minutes.
Place a skillet on the stovetop over medium-high heat, add a tablespoon of extra virgin olive oil, when the oil is hot add the kernels of sweet corn, sauté for several minutes adding only a pinch of coarse sea salt.
Remove the bowl of farro from the fridge and add the lemon zest and juice, red onions, Mexican peppers, walnuts, raisins, and sweet corn. Gently fold all of the ingredients together. Place the salad into the refrigerator to chill or serve immediately.