Set the Instant Pot to ‘Sauté’ mode and heat the olive oil.
Add the chicken pieces to the pot and sauté for 3-4 minutes until lightly browned but not fully cooked. Remove the chicken and set aside.
Add the rinsed quinoa to the Instant Pot and toast for 1-2 minutes, stirring frequently.
Pour in the chicken broth and scrape the bottom of the pot to release any browned bits.
Return the chicken pieces to the pot and add the broccoli florets, diced carrots, and diced red bell pepper on top.
Sprinkle garlic powder, onion powder, smoked paprika, black pepper, and salt evenly over the ingredients.
Close the Instant Pot lid and set the valve to the sealing position.
Select ‘Pressure Cook’ or ‘Manual’ mode and set the timer for 8 minutes on high pressure.
When cooking is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release to release any remaining pressure.
Open the lid and gently fluff the quinoa and vegetables with a fork, mixing everything together.
Sprinkle chopped fresh parsley over the top before serving.