Set the Instant Pot to "sauté" mode. Once the metal insert is hot, melt a tablespoon of cooking fat (I like avocado oil).
Add the beef, cooking until browned on each side (don't worry about cooking it through).
Add the bell peppers and onions, and cook for 2-3 minutes, until just softened.
Stir in the tomato paste, minced garlic, and spices, and give it a good stir.
Add the diced tomatoes, tomato sauce, green chiles, and coconut aminos. Stir until combined then place the lid on top of the Instant Pot.
Make sure the lid is locked and the vent is set to "sealing". Cook on "meat/stew" (high pressure) for 15 minutes, then allow the pressure to release naturally. (You can also release manually if you're pressed for time.)
Season with additional salt to taste, and serve hot with your choice of garnishes on top. Enjoy!