Place the edamame in the inner pot.
Pour water in the inner pot.
Secure the lid on the pot and close the pressure-release valve.
Select manual and cook at high pressure for 0 minutes.
Meanwhile, mix the oil, garlic, soy sauce, salt, and sriracha sauce in a mixing bowl.
When cooking is complete in the instant pot, quick release the pressure. Open the lid.
Drain the water thoroughly and toss the cooked drained edamame in the sauce mix.
Serve warm or at room temperature.