"Instant Pot" Crack Chicken Air Fried Eggrolls

I love eggrolls, and not just the traditional kind. You can fill those wrappers with SO much good stuff! I was going to make Rueben Eggrolls but then I remembered St Patrick's Day is next week so I will hold off on that one until I have leftover Corned Beef. So I decided to make a Crack Chicken recipe in my pressure cooker, then wrap them in tasty wrappers and air fry them up!  Tasty for dinner or an appetize for a party YUM

1 package eggroll wrappers

2 lbs boneless skinless chicken thighs*

8 oz cream cheese, cut into cubes

1 oz package ranch dressing seasoning ( about 1/4 cup if you are doing homemade)

1/2 cup chicken broth

6 slices bacon, cooked crisp and chopped

3 green onions, sliced

4 oz shredded extra sharp cheddar cheese

4 oz shredded pepper jack cheese**

* Thighs have quite a bit more flavor, but you can use breasts if you really want to

** You can sub any kind of cheese you want, all cheddar, all pepper jack, another flavor.....mix it up!

Put chicken thighs and broth in the pressure cooker, top with ranch seasoning and cubed cream cheese.

Set the vent to seal and cook on high for 15 minutes, 5 minutes natural release.

Remove the chicken and shred it up well, then stir it back into the pot until it is all creamy.

Set the pot to saute and allow the mixture to simmer until the sauce is nice and thick. (this time can vary, watch it carefully and stir often, mine took about 10 minutes to really thicken well.

Stir in bacon and green onions.

Chill the mix in the fridge for at least an hour.

Mix in cheeses.     

Lay out an egg roll wrapper  in a diamond shape and spread on a scant 1/4 cup of the filling and shape into a log

With your fingertips trace a little water around the outer edges of the wrapper

Pull up the bottom corner.

Fold in the sides

 

Last firmly roll up to the other corner. (You want it kind of tight but not tight enough to burst.)

Continue with the rest of the wrappers and filling until you are all done.

These can be made to this point and popped in the fridge until ready to cook....just take them out and let them come to room temp for 30 mins before cooking.

Preheat air fryer to 400 for 5 minutes.

Gently brush or spray the bottom of the basket with oil of choice (I like avocado oil) and depending on the size of your fryer place several rolls in (not touching) and brush/spray each lightly with oil. 

Cook for 5 minute, gently turn over with tongs and cook 5 minutes more until nice and crisp. '

Place cooked rolls on a plate and cover with foil. Repeat with remaining rolls.

Serve immediately with your choice of dip! I used buffalo fry sauce on mine, my kids of course wanted ranch.