Place the beans and wheat grain in a fine mesh sieve; rinse and drain.
Place in the Instant Pot with the water and set to High Pressure for 25 minutes, followed by Quick Pressure Release.
Meanwhile, combine the tomatoes, peppers, cilantro, vinegar, oil, garlic, and salt in a large bowl and set aside.
Once the Instant Pot has finished, drain the beans and wheat berries in a fine mesh sieve. Run under cold water to stop the cooking process and cool quickly. Drain well.
Combine the drained bean mixture with the avocado, vegan cheese and tomato mixture. Toss gently until well coated and serve.