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Set the Instant Pot to “Sauté” and add the olive oil when you see “Hot” on the display. Add the red onion and sauté for 1 minute, then stir in the carrot, celery stalks and garlic and continue to sauté for 2 minutes.
Stir in the chili powder, ground cumin and chipotle chili flakes, then add the tomato paste and stir to combine. Turn off the sauté function.
Add the chopped tomatoes, bell pepper, sweet potato, beans, quinoa, salt and water. Stir to combine, then secure the Instant Pot lid.
Set the Instant Pot to “High Pressure” for 5 minutes. When the timer goes off, remove the lid carefully and perform a quick release.
Stir in the fresh coriander, adjust the seasoning and serve with tortilla chips or cornbread.