Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.
Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.
Once all of the meat is browned, add the beer
to the cooker to deglaze
Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker
along with the salsa, tortilla
chips, chipotle peppers, adobo sauce
, tomato paste
, chili powder
, and ground cumin
and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately.