In an Instant Pot, place everything ingredient in and stir coating everything evenly. Select the stew/meat setting (about 35 minutes). Once completed, allow stew to sit for 10 minutes before releasing the steam.
Sprinkle salt and pepper over the meat and sear in some hot olive oil over medium high heat in a frying pan until just browned. Remove the meat and deglaze the bottom of the pan with ¼ cup of broth. Add the carrots and garlic to the pan and sautee them for a couple of minutes. Then transfer the carrots, garlic and all the juices from the pan to the instant pot with the rest of the ingredients and proceed cooking. If you are using a pressure cooker, you can sear the meat in the pressure cooker itself, just remember to do in batches otherwise the meat will release a lot of liquid and won’t be able to sear.
If the sweet potatoes cook for the whole 35 minutes in the instant pot, they will end up very mushy, almost dissolved. If you want the potatoes to be firm and whole, I recommend stopping cooking at the 25-minute mark, adding the potatoes and then go back to cooking for an additional 5 or 10 minutes.