Add 1 cup of water to Instant Pot.
Add the sweet potatoes.
Close the lid, Set valve to 'sealing', and cook at high pressure for 15 minutes.
When timer beeps, allow pressure to naturally release for 10 minutes before releasing the rest of the pressure manually.
Open the lid and remove the sweet potatoes carefully. Let them cool a little.
During that time add the arugula, cherries tomatoes and chickpeas in a bowl and mix well.
Place the salad on top of each sweet potato.
Sprinkle balsamic vinegar and salt and pepper to taste.