In a large bowl, stir together both chili powders, the sugar, cumin, oregano and 2 teaspoons salt. Add the beef and toss until evenly coated; set aside. On a 6-quart Instant Pot. select More/High Saute. Add the oil and heat until shimmering. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the tomato paste and cook, stirring, until the tomato paste is well browned, about 3 minutes. Stir in the tomatoes with their juice, the chipotle chilies and adobe sauce and 1 cup water, scraping up any browned bits. Add the beef; stir to combine, then distribute in an even layer.

Fast:

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 50 minutes. When pressure cooking is complete, let the pressure reduce naturally for 15 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel. then care­fully open the pot.

Slow:

With the pot still on More/High Saute, bring the mixture to a boil. Press Cancel. Lock the lid in place and move the pressure valve to Venting. Select Slow Cook and set the temperature to More/High. Set the cooking time for 8 to 9 hours: the chili is done when a skewer inserted into a piece of beef meets no resistance. Press Cancel, then carefully open the pot.

Finish:

Using a large spoon, skim off and discard the fat from the surface of the cooking liquid. Stir the crushed tortilla chips into the chili. Select More/High Saute and cook, stirring occasionally, until the chili is lightly thickened, about 5 minutes. Press Cancel to turn off the pot. Let stand for 10 minutes, then taste and season with salt.