Preheat oven to 375°F and spray a 9x13 oven safe dish with oil, set aside.
Combine the quinoa, onion, black beans, vegetable broth, jalapeño juice, lime juice, taco seasoning, sea salt, and black pepper in your Instant Pot Pressure Cooker.
Place the lid on your pressure cooker and make sure the vent valve is in the SEALING position.
Using the display panel select the MANUAL/PRESSURE COOK function, high pressure. Then use the +/- buttons until the display panel reads 1(minute, not hour).
When the pot beeps to let you know it's finished cooking let it naturally release the pressure for 10 minutes. Then move the vent valve to the VENTING position.
Fill each pepper full of the quinoa filling and place it inside of the prepared baking dish. Cover with foil and bake for 30 minutes.
Remove the foil, increase the temperature to 400°F and bake for an additional 10 to 15 minutes. Serve with salsa, cilantro, tomatoes, onions, and limes.
Notes
Note: These peppers will keep well in the refrigerator for 3 days.