Press the 'Saute" button in Instant Pot. When it reads 'Hot' add oil.
Add onion,minced garlic and cook until soft. Add tomatoes, carrot, cumin, coriander and salt. Cook till the tomatoes become soft.
Cut the chicken breasts into 3 chunks each and add to the pot. Mix and cook for 2 more minutes. Add rinsed and drained quinoa. Pour in the broth.
Lock the lid in place and make sure the valve is closed. Cancel the Saute funtion and press the 'Pressure Cook" button. Set the timer for 7 mins.
When the timer is up, release the pressure manually by turning the valve to vent position.
Remove the chicken and shred. Return to the Instant Pot.
Stir in the rinsed and drained beans, spinach and black pepper. You can press the saute button and heat. Or let the remaing heat warm the beans and spinach.
Notes
For more broth, add extra stock and warm it up.
Store - in an airtight container in the fridge for 3 days.
Reheat - in the microwave or stovetop until warm.
Freeze - in a freezer-safe container in the freezer for 3 months. Thaw overnight in the fridge and reheat.