Combine sweet potatoes, bell pepper, onion, tomatoes, and beans in an Instant Pot, stirring. Place chicken on top of vegetables, and sprinkle with chili powder, garlic, cumin, pepper, and salt.
Cover Instant Pot, and, using manual setting, set to 18 minutes on high pressure, making sure the pressure valve is sealed. When done, let the pressure slowly release.
Remove chicken, and place in a bowl. Shred with two forks. Return chicken to Instant Pot, and stir gently to combine.
Serve with desired optional toppings and tortilla chips.