1. Prepare the Chicken: Cut the boneless, skinless chicken breasts into 1-inch cubes. In a medium bowl, toss the chicken with olive oil, Italian seasoning, garlic powder, onion powder, and black pepper until evenly coated. This ensures every piece is infused with flavor.

2. Layer the Ingredients in the Instant Pot: Pour the rinsed quinoa into the bottom of your Instant Pot. Carefully arrange the seasoned chicken cubes over the quinoa in an even layer.

3. Add the Liquids and Vegetables: Pour the chicken or vegetable broth over the chicken and quinoa. Do not stir. Gently place the chopped broccoli florets, bell peppers, and carrots on top of the chicken. If using, add the frozen corn. Again, avoid stirring to keep the layers distinct for proper cooking.

4. Pressure Cook the Bowl: Secure the lid on your Instant Pot and make sure the sealing valve is in the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time for 5 minutes on high pressure.

5. Release the Pressure: Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes. This means you do nothing and let the pressure come down on its own for five minutes. After 5 minutes, carefully switch the sealing valve to the “Venting” position for a quick release of any remaining pressure. Once the pin drops, it’s safe to open the lid.

6. Fluff and Serve: Carefully remove the lid. Stir the contents of the Instant Pot gently to combine the chicken, quinoa, and vegetables. Taste and add salt as needed. Divide the mixture into bowls, garnish with fresh parsley or cilantro if desired, and serve with a lemon wedge for a bright finish. The quinoa should be fluffy, the chicken tender, and the vegetables perfectly cooked but still with a slight bite.