Select the Sauté setting on the Instant Pot and after a few minutes, add the olive oil, followed by the onion. Cook the onion until it begins to soften, about 4-5 minutes. Add the garlic and jalapeño peppers for 1 minute. Then add in the cumin, oregano, cloves, 1 1/2 teaspoon of the kosher salt, and black pepper to taste, stirring well for 30 seconds.
Add half of the vegetable broth to deglaze the pan, scraping up any browned bits from the bottom of the pan. Add the remaining vegetable broth, followed by the beans, quinoa, corn, and canned chiles. Select the Cancel setting.
Secure the lid on the Instant Pot and select the Pressure Cook (or Manual) setting and set the machine to high pressure for 6 minutes. Make sure the steam release valve is set to Sealing.
Once the 6-minute timer elapses, allow a natural pressure release for 15 minutes, then switch the steam release valve from Sealing to Venting. Open the pot and stir the chili well.
Pour in the coconut milk (optional) and the reserved 1/2 teaspoon salt, and stir until the chili is creamy and heated through.
Stir in the lime juice and taste for seasonings, adding more salt or lime juice as needed. Garnish as desired.