Add the olive oil to the pot, and turn on to saute - allow to heat.
Saute the onion until it begins to soften.
Add the celery, carrots, chicken and quinoa and mix well.
Season with the salt and pepper and the poultry seasoning, then add the chicken stock.
Using the manual setting, cook on high pressure for 15 minutes.
All the pressure to release for 5 mins, then quick release.
Stir in the cream cheese and cream (if using).
Depending on your preference for consistency, you may add a little extra stock to thin it out.