START: In a large bowl, stir together both chili powders, the sugar, cumin, oregano and 2 tsp salt. Add the beef and toss until evenly coated; set aside. On a 6-quart Instant Pot, select More/High Sauté. 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 adobo sauce and 1 cup water, scraping up any browned bits. Add the beef; stir to combine, then distribute in an even layer.