Heat the Instant Pot in 'SAUTE MODE'. Add olive oil. When it gets hot, add onions, garlic, and carrots. Saute for 1-2 minutes.
Add cubes of butternut squash.
Now add chopped tomatoes, sriracha, and spices. Feel free to adjust the spice level. This stew is moderately spicy but not overly. Pour in vegetable stock/water. Give it a good mix.
Finally, add rinsed quinoa along with black beans and turn the Instant Pot off.
Close the lid with the valve/whistle in sealing position. Change the Instant Pot setting to 'MANUAL OR PRESSURE COOK MODE' and allow it to cook for 5 minutes on high pressure.
After the Instant Pot beeps, do a 'Quick Pressure Release'. A quick pressure release is when you bring the valve/whistle to the venting position and allow the steam to release quickly.
Quinoa will expand during cooking. Feel free to add extra water to adjust consistency. Do the taste test.
Serve hot garnished with chopped avocados and cilantro leaves.