Half an hour before cooking, toss meat with the salt, chili powder, and cumin.
When ready to cook, place the tomatoes, chips, chiles, adobo, garlic and onion flake, sage, oregano, liquid smoke, and half of the beer in the pressure cooker pot and bring to a simmer.
Put a 12-inch cast iron skillet over high heat for 5 minutes. Toss the meat with the oil.
When the pan is hot, brown the meat in two batches, moving each batch to the pressure cooker as it’s finished. Finally, deglaze the skillet with the other half of the beer. Scrape the pan to thoroughly release/dissolve any solids. Add the remaining beer to the pressure cooker and stir ingredients together. Lid up and bring the cooker up to pressure (always familiarize yourself with the instruction manual as various makes and models work differently). When the cooker starts to whistle, back down on the heat to just maintain pressure.
Cook 40 minutes, then kill the heat and allow the pressure to reduce naturally, about 5 minutes. Carefully open the cooker and stir a few times, then cool 15 minutes before serving.