Nacho Mama's Chicken Chili (A Pressure Cooker Experiment)

On Prime Day, I bought an INSTANT POT!
 
Slow cooker life was MUCH too slow for my life on the moooove! Since then, I have been trying things while both failing & succeeding. This recipe was SUCH a success, I had to share!

Ingredients
1 lb chicken thighs
1 tbsp of oil (I used avocado, but you can also use olive oil)
3 garlic cloves
1 small can pinto beans, drained & rinsed
1/2 cup frozen sweet corn
1 small sweet onion
1 envelope of taco seasoning (I used a brand called Casa Fiesta cuz it had cocoa Powder in it! But make sure it has no preservatives or MSG, unless you're into that sort of thing)
1 can of 10 oz. can of tomatoes with diced chiles (I used Ro-tel fire-roasted because FIRE-ROASTED)
chicken stock (you will add to the tomatoes to make 2 cups total liquid)
1 cup quinoa (I used red quinoa because RED)
Add Ins (after cooking): lowfat sour cream, 2% mexican cheese blend, diced green onions (you can add all, or 2 or 1... IF you only add one topping... do yourself a favor & let it be green onions,ok? ok!)

Seasonings to Taste
salt
pepper (I do NOT recommend it unless you use mild chiles)
cumin

Equipment Needed
electronic pressure cooker
1 knife
2 cutting boards
1 large cooking spoon without slots

What to Do

1. Dice the chicken and onions and set aside.
2. Put oil in pressure cooker & set to saute.
3. Pour tomatoes into measuring cup & add enough chicken stock to make 2 cups.
4. Add chicken & onions to pot. Add salt & cumin to taste.
5. Stir & cook until chicken is no longer pink.
6. Add garlic and stir and cook 1 minute.
7. Stir in quinoa, pintos, corn and tomato & stock mixture.
8. Place lid on the pressure cooker and lock.
9. Set on manual for 5 minutes.
10. Let the pressure release naturally to ensure the quinoa is cooked thoroughly.
11. Spoon into bowls, add any of the above toppings.
12. EAT IT!