Place InstaPot on Saute'. Add olive oil and mirepoix mix sauté for 5 mins.
Cut Chicken into 1" chunks coat with Herbs De Provence. Add to pot and brown. Repeat for Sausage (optional)
Add mushrooms, broth, Quinoa, and Knorr Chicken Bouillon to pot and stir.
Place lid on pot and set to high pressure cook for 10 minutes.
Allow to cool and decompress before opening, garnish with thyme and chives, serve with crusty bread