Add the chicken breast to the Instant Pot and add the extra virgin olive oil, seasonings, and diced onions. Use a large wooden spoon to stir the chicken and ingredients together to evenly coat the chicken breasts.
Select the Sauté option and brown the chicken breasts on both sides for three minutes per side.
After browning the chicken place the lid on the Instant Pot and lock it. Switch the venting nozzle to the closed position.
Select the Meat option and adjust the time to 20-minutes.
After the timer sounds vent the steam release nozzle, remove the lid and transfer the chicken breasts to a bowl. Use two forks to shred the chicken.
Spoon a cup of red quinoa into a bowl, add additional toppings around the edges of the bowl. Finish with a dollop of Dannon Oikos Greek Yogurt. Scatter pumpkin and sunflower seeds on top.
Serve.