Make it With a Slow Cooker

Cup of Yum
1. Cover the base of a slow cooker (at least 6-quart) with olive oil.
2. Arrange the garlic, sweet potatoes, yellow onion, and bell pepper into the slow cooker base.
3. Season the vegetables with a teaspoon of salt.
4. Then arrange on top of the vegetables the chorizo meat.
5. Add the tomato paste. Fill the empty bottle/can of the tomato paste with fresh water and pour over the ingredients.
6. Season the meat with salt, Basil, and Rosemary.
7. With a large wooden spoon, stir well to combine all the ingredients.
8. Season everything royally with pepper.
9. Cover the slow cooker and cook on high for 4 to 5 hours.

Make it with an Instant Pot

1. Cover the base of an instant pot with olive oil and press "sauté."
2. When olive oil is warm, add garlic and onions. Cook and stir for 10 seconds.
3. Then add the rest of the vegetables and season with one teaspoon of salt—Cook and stir for 2 minutes.
4. Press the "keep warm/cancel" button.
5. Add the meat and season with the rest of the salt, Basil, and Rosemary.
6. Stir in the tomato paste, plus three cups of water.
7. Season everything with pepper.
8. Place the lid on the instant pot, ensuring the steam release valve is sealed.
9. Press the "meat stew" setting.
10. It will take the instant pot about 7 to 10 minutes to come to pressure before it starts cooking.
11. When done (cook time is up), quickly release the pressure.
12. When steam stops venting, and the silver dial drops, carefully open the Pot lid.
13. Serve immediately with a salad on the side.