What makes this Instant Pot stew recipe sweet and spicy, you ask? A mix of chipotle peppers, sweet peppers, and sweet potato!
In a small bowl stir together cumin, salt, and garlic powder. Prepare as directed in desired cooker, below.
In a 6 qt. electric pressure cooker use the sauté setting cook ground been and half the spice mixture over medium-high heat until browned. For a stove-top cooker, cook directly in the pot. Transfer to a bowl. Add remaining coconut oil to pot. Add beef chuck and remaining spice mixture. Cook and stir until browned. return cooked beef to pot. Add the next six ingredients (through chipotle peppers). Lock lid in place. Set an electric cooker on high pressure to cook 12 minutes. For a stove top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 12 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully.
Heat 1 Tbsp. coconut oil in a large skillet over medium-high heat. Add ground beef and half the spice mixture. Cook and stir until beef is browned. Transfer to a 5- to 6-qt. slow cooker. Add remaining coconut oil to skillet. Add beef chuck and remaining spice mixture. Cook and stir until browned. Transfer to slow cooker. Add the next six ingredients to cooker (through chipotle peppers). Cover and cook on low 9 to 11 hours or on high 4 1/2 to 5 1/2 hours. Stir in 2 Tbsp. cilantro and top with remaining cilantro.