Cube your chicken thighs and add it to the pot (you can use 2 chicken breasts cubed if you prefer).
Add your onion, celery, green beans and all of your spices. Stir until well combined.
Add cabbage cut into chunks on top of this chicken/spice mixture (don't fill pot more than 3/4 of the way full, I have a 6 qt. and 1/3 of a head was about what would fit, larger pots you could add a bit more).
Pour chicken broth on top. If you are making chicken quinoa casserole use 1 3/4 c. broth, if you're making chicken cabbage soup add 2-2.5 c depending on how soupy you want it.
Push the poultry button on your Instant Pot and adjust the time to 13 minutes.
Do a quick release.
Open lid and add 1 c of uncooked traditional quinoa, stir.
Close lid, close steam valve, and set to pressure high for 4 minutes. (times on this may vary depending on how tender you like your quinoa, but we use 4 min.)