Turn the Instant Pot onto the brown/saute function.
Add the olive oil.
Add the onion and red bell pepper and cook until slightly softened, about 5 minutes.
Add the garlic, stir, and cook one more minute.
Add the chili powder, cumin, smoked paprika, and salt, and stir to combine.
Add the sweet potatoes, lentils, diced tomatoes, tomato sauce, beans, corn, and broth, and stir well to combine.
Place the lid on the Instant Pot and seal the vent.
Cook on HIGH for 8 minutes. After 8 minutes, carefully open the pressure valve to let the pressure do a quick release of pressure. I like to place a towel over the vent and tap the valve with the back of a spatula to disperse the steam and prevent any hot steam from burning me.
Serve topped with plain Greek yogurt, shredded cheese, green onions, and tortilla chips. Enjoy!