Set pressure cooker to saute and add olive oil, diced chicken (or ground beef) and onions. Cook until outside of chicken pieces are no longer pink. Turn pot to OFF.
Whisk together 1 c. of your chicken broth (or beef broth if using ground beef) with your can of cream of chicken soup (could use cream of mushroom if using ground beef) and then pour this mixture into your Instant pot. Close lid and steam valve.
Set to pressure high for 5 minutes.
Do a quick release.
Add the rest of your chicken broth, minced garlic, diced chiles and a pinch of salt if you want, stir. Pour egg noodles on top of this mixture and gently push noodles down into the liquid (some will not be covered by liquid but that is okay).
Close lid and steam valve and set to pressure high for 2-3 minutes. (2 for a bit more al dente). Then do a quick release.
Turn pot off, then press saute again. Add half and half and stir occasionally allowing it to bubble and thicken a bit.
Turn pot OFF. Stir in cheese allowing it to melt. For best results unplug your Instant Pot and allow to sit for about 10 minutes to really thicken up. Serve topped with crushed Doritos on top, or some on the bottom of the bowl and some on the top too.