Prep the sweet peppers, garlic, onions, sweet potatoes, and carrots. Rinse the black beans.
Set Instant Pot to sauté mode. Heat olive oil and add garlic and onions. Sauté for 5 minutes until softened.
Add sweet peppers and carrots, sautéing for another 3 minutes. Stir in salt, ginger, coriander, smoked paprika, thyme, and turmeric.
Turn off the Instant Pot. Add black beans, pumpkin puree, diced tomatoes (with juice), sweet potatoes, and vegetable broth. Stir to combine.
Secure the lid, and set Instant Pot to high pressure for 7 minutes. Allow a natural release for 10 minutes, then manually release any remaining pressure.
Once the pressure is released, remove the lid and stir in the coconut milk. The stew will thicken over time, but you can also add rice if you'd like a thicker consistency.
Serve or store in containers. Refrigerate for up to 3 days or freeze for later.