In a large pot over medium heat, add the olive oil, shallots, poblano pepper, bell pepper, and cook until the onions are just caramelized, add tomato paste, hot sauce and garlic. Stir and cook about 3 minutes. Add reserved beef stock, Chianti, chili powder, cumin, oregano, pumpkin pie spice, salt and pepper; bring to a boil. Add sweet potatoes and boil on medium high heat for 10 minutes. Add the beef and beans from Instant Pot. Cover and cook and additional 10 minutes over medium low heat. Uncover and let the chili cook until it is thick and the liquid is reduced, another 15 minutes.