Mix the chicken, sour cream, fiesta ranch, onion, and the juice of 1 lime in a bowl. Layer casserole: 1 layer tortilla quarters, 1 thick layer chicken mix, 1 layer Hatch chiles, 1 layer of cheese. Repeat and finish with a layer of tortillas. Cover in foil and refrigerate if desired. If refrigerated, remove and add to Instant Pot on rack, with 1 cup water in the bottom. Cook on high pressure 1 hour 20 minutes (if not cold, you may only need 45 minutes to an hour). Quick release. Add cheese to top and add airfry lid. Airfry at 400 degrees Fahrenheit for 4 to 5 minutes, until cheese melts. Alternately, remove casserole, add cheese and broil for a minute or two until the cheese is melted. Slip knife around rim of cheesecake pan, and remove outer ring. Slice and serve with pico de gallo, sour cream, avocados, hot sauce, diced cilantro, and a lime wedge.