Preheat an electric pressure cooker using the SAUTE function. When the display panel reads HOT, add olive oil and onion. Saute until the onion begins to soften, about 5 minutes.
Add the garlic, chicken, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Let the chicken cook for 5 minutes on one side, then turn it over and cook for 3 more minutes.
Add the quinoa, tomatoes, red pepper flakes, basil, garlic powder, bay leaf, and zucchini. Do not stir.
Place the lid on the cooker and make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function and HIGH PRESSURE COOK. Use the +/- buttons until the display reads 1 minute.
When the cooker beeps to let you know it's finished, let it naturally come down from pressure until the display reads LO:25. Switch the pressure knob from the SEALING to the VENTING position. Use caution while the steam escapes-it's hot.
Open the cooker and remove the bay leaf. Stir, and serve.