Turn the Instant Pot to the Saute function, add in the oil and let heat.
Add the minced onions to the heated oil and saute for 2-3 minutes or until the onion begins to soften. Add the minced garlic and saute for 30-60 seconds longer, just to lightly toast the garlic, and then turn the Instant Pot OFF by hitting cancel.
Add in about ½ cup of the vegetable broth and scrape up any browned bits on the bottom of the inner pot.
Add the remaining broth, chili seasonings, chipotle in adobo, sweet potatoes, and beans ingredients and stir to combine. Top with the crushed tomatoes and gently stir to just incorporate.
Place the lid on the inner pot and be sure the vent knob is pointed to sealed. Set the cooking time to 10 minutes on high pressure by using the pressure or manual button.
Once the cooking time has elapsed, let pressure release naturally for at least 10-15 minutes.
Stir everything together and serve the chili with any desired toppings, such as avocado, cheese, sour cream, corn chips, etc.
Storage: Store leftover chili in an airtight container in the refrigerator for up to 5 days or store in a freezer-safe container for up to 3 months. Chili Seasoning: In place of the homemade chili seasoning, use 1 ½ teaspoon chili powder, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon pepper, a pinch of cayenne, and ¼ teaspoon cumin.Spice Level: If you are not looking for a spicy, smokey chili, omit or reduce the chipotle in adobo. If you would like spicer chili, add in up to 1 jalapeno, finely minced along with the onion.Peppers: Feel free to add a diced bell pepper (any color) to the chili. Add the peppers when sauteing the onion.