To begin making the quinoa veggie bowl, saute the portobello mushrooms in some olive oil. Once cooked, set them aside.
Add a bit more olive oil to your Instant Pot and saute the shallot until translucent and beginning to caramelize. Deglaze the bottom of the Instant Pot by adding in vegetable broth.
Add your rinsed quinoa and thyme and cook on one minute on manual high. Allow the Instant Pot to naturally release for ten minutes before you do a quick release.
If you notice there is still some liquid in your pot, turn the Instant Pot back onto saute function while you add in the spinach and chickpeas. Allow the majority of the remaining liquid to soak up and season your quinoa with salt, pepper and garlic powder.
Top with vegan mozzarella if desired and toasted walnuts or pecans.