Wash the sweet potatoes, dry them, and bake them in the oven for 50 minutes at 400 degrees.
Peel the carrots and dice them.
Chop the bell peppers.
Turn on your instant pot to "saute". Add the oil, and onions. Saute until browned.
Add in the peppers, carrots, garlic, and tomato paste. Saute until softened.
Add in the ground beef, and saute for 5-7 minutes or until browned.
Add in salt and all seasonings (Chili seasoning, red chili powder, cumin, oregano, cinnamon) to the beef mixture. Saute for 3-5 more minutes.
Add in the diced tomatoes and stock. Give it a big stir.
Press "cancel" on the instant pot.
Lock the lid on the instant pot. Make sure the pressure cooker knob is set to "sealing".
Press the "Pressure Cook" button and set it on high for 15 minutes.
Once complete, the instant pot will beep 3 times.
Open the instant pot and taste the chili. Add any additional seasonings to taste.
Serve hot with fun toppings like the chopped cilantro, white onions, shredded cheese, sour cream, and/or avocado slices.
For the loaded sweet potato, pile all of this on to one of your baked sweet potatoes sliced in half.
Serve hot!