Set electric pressure to saute mode. Add oil, onion, garlic and bell pepper. Saute for 5 minutes or until beginning to brown.
Press cancel. Add chickpeas, tomatoes, jackfruit, coconut sugar, sweet potato, paprika, chili powder, cumin, garlic powder, and water/broth. Stir well.
Place lid on pressure cooker and set to manual high pressure for 10 minutes. When 10 minutes are up, quick release pressure.
Stir in lime and cilantro. Salt to taste.
Serve on its own, with your favorite chili toppings, or over rice or quinoa. Enjoy!