A complete meal in one pot, full of the vibrant flavors of the Mediterranean.
Combine chicken, squash, stock, onion, garlic, bay leaf, salt, oregano, ground fennel seeds, and pepper in Instant Pot. Don't worry, there's room. Put the lid on and switch to manual. Turn the lid valve to seal, and set to high pressure for 8 minutes.
Release the valve with a towel (mind the steam, it's gonna be hot and aggressive), and release the steam until it stops. Carefully uncover, and transfer the chicken to a cutting board. Stir the quinoa into the stew. Switch to sauté, and cook while stirring occasionally until the quinoa turns tender, about 15 minutes. Shred the chicken and stir it into the stew. Discard the bay leaf. Divide the soup evenly among 6 bowls and sprinkle each with olives.