Step 1

Cover the base of a slow cooker (at least 6-quart) with olive oil.

Step 2

Arrange the garlic, sweet potatoes, yellow onion, and bell pepper into the slow cooker base.

Step 3

Season the vegetables with a teaspoon of salt.

Step 4

Then arrange on top of the vegetables the chorizo meat.

Step 5

Add the tomato paste. Fill the empty bottle/can of the tomato paste with fresh water and pour over the ingredients.

Step 6

Season the meat with salt, Basil, and Rosemary.

Step 7

With a large wooden spoon, stir well to combine all the ingredients.

Step 8

Season everything royally with pepper.

Step 9

Cover the slow cooker and cook on high for 4 to 5 hours.

Step 10

Cover the base of an instant pot with olive oil and press "sauté."

Step 11

When olive oil is warm, add garlic and onions. Cook and stir for 10 seconds.

Step 12

Then add the rest of the vegetables and season with one teaspoon of salt—Cook and stir for 2 minutes.

Step 13

Press the "keep warm/cancel" button.

Step 14

Add the meat and season with the rest of the salt, Basil, and Rosemary.

Step 15

Stir in the tomato paste, plus three cups of water.

Step 16

Season everything with pepper.

Step 17

Place the lid on the instant pot, ensuring the steam release valve is sealed.

Step 18

Press the "meat stew" setting.

Step 19

It will take the instant pot about 7 to 10 minutes to come to pressure before it starts cooking.

Step 20

When done (cook time is up), quickly release the pressure.

Step 21

When steam stops venting, and the silver dial drops, carefully open the Pot lid.

Step 22

Serve immediately with a salad on the side.