Another way to get your sweet potato fix.
1 1/2 lb. sweet potatoes, peeled, finely choppedSpecial EquipmentPlace bacon in Instant Pot and cook on Sauté setting , stirring occasionally, until dark golden brown and most of the fat is rendered, 6–8 minutes. Using a slotted spoon, transfer bacon to a medium bowl.
Let pot heat up again for at least 2 minutes before adding beef; season with 2 tsp. salt. Cook, undisturbed, until browned underneath, 8–10 minutes. Break into bite-size pieces, then transfer to bowl with bacon. Add remaining chopped onion, garlic, cumin, and paprika to pot and cook, stirring occasionally, until softened, about 5 minutes. Add harissa and cook, stirring constantly, until it starts to stick to bottom of pot, about 2 minutes. Add stock, potatoes, beans, and remaining 1/2 tsp.
Lock lid and cook chili at high pressure 40 minutes. Let steam release naturally. Stir chili until most of the potatoes have broken down . If chili seems too thick, stir in a little bit of water or more stock to loosen. Taste and season with salt if needed.
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