Turn instant pot to sauté function.
Add oil and once hot, add onions and stir for 4-5 min.
Next add chicken, diced potatoes, quinoa, broth, seasonings, and chives.
Turn instant pot off and change settings to 'pressure cook' and set for 13 minutes.
Once done, quick release the pressure valve and open cover.
Transfer 3/4 of the soup to a high speed blender and blend for 30 seconds.
Transfer back to the instant pot.
Season to taste and serve!