HEAT 1 teaspoon oil in a large nonstick skillet over high heat. Add 1 pound ground beef and ½ teaspoon salt, and brown-breaking the meat apart with a spatula-for 3-4 minutes. Transfer to the Instant Pot, and repeat with the remaining beef.
TURN heat down to medium, and heat the remaining teaspoon oil. Add the garlic, onion, and celery, and cook for 5 minutes, until soft. Add the chili powder, cumin, cinnamon, and cloves, and stir, cooking for 1 minute. Pour in the broth, scrape the bottom of the pan, and transfer to the Instant Pot.
ADD the pine nuts, sweet potato puree, adobo sauce, wine vinegar, coconut aminos, 2 teaspoons salt, and pepper to taste. Cover, and use the Slow Cook program on Medium setting for 6 hours. Be sure the knob is turned to vent the steam. Serve with scallions, lime wedges, and sour cream, if desired.