Slice the jalapeno chicken sausage into one-inch slices, then set Instant Pot on sauté and add olive oil. Sauté the sausage for 2 minutes per side, then remove it from the IP with a slotted spoon and set aside.
With the IP still in the sauté mode, add minced garlic and chopped onions. (There should still be olive oil and juices from the chicken sausage in the IP, if it seems dry add more olive oil.) Stir and cook for 4 minutes, then turn the sauté setting off.
Add all other ingredients except for the lime juice, cilantro, black beans, and chicken sausage. Cover and lock down the lid, turn the pressure setting on, and set it to pressure cook for 10 minutes (it will take about 6-8 minutes for the IP to pressurize before it starts cooking).
Once the 10 minutes is up, manually (and carefully) move the steam release valve to the “Venting” setting. After the steam is done releasing, remove the lid and fluff the quinoa with a fork.
Fold in chicken sausage, black beans, cilantro and lime juice.
Garnish with your favorite toppings: cilantro, avocado or guacamole, green onions, jalapeños, cheddar cheese, sour cream, salsa or salsa verde.