Deconstructed eggrolls Instant Pot pressure cooker or skillet friendly

Just found this recpe for deconstructed egg rolls. It can be very friendly to our weight loss phase, especially if you use ground turkey. 

Eggrolls, deconstructed  Happen to have a cabbage kicking around and love that this works in the Instant Pot pressure cooker.

this looks amazing!

I keep my pressure cooker on the counter.  I'll definitely will be making this recipe this week. 

Thanks for sharing.

I now keep two on the counter. Bougt an Ikea cart so one could go there, but then cluttered that up. Maybe I will make that a goal today- clear the clutter to put the pot there. Between the two pots, air fryer, 3 coffee makers, juicer, electric tea kettle, Breville juicer, and toaster my real estate is maxed out.

Once I finish the enormous amount of pork, sauerkraut, apple, onion thing I made, this is up next!

Love my pot...makes way too much food. :)

I know. This week I started cooking again. The leftovers are just obnoxious. Made pulled pork and even with freezing half of the finished product I will still be tossing some. Zuppa toscana is going to get tossed as well.

On a happy note, just made my first homemade bb1 sauce using the IP (and first time ever). The recipe I used is not diet so to speak, but after seeing how stupid easy it was a couple simple tweaks would certianly pull out the sugars and such. I don't see me buying bbq sauce anymore, as the recipe I used skipped using white or brown sugar. (Made with prunes and honey- sounds nasty, but quite good!)

This looks really good.  I'm still struggling to get my Instant Pot recipes and cooking times dialed in.  I have confirmed that it's not good for chicken breasts - too dry.  And I'm probably overcooking them because I'm terrified they won't be cooked all the way through.

Any hints or tips you can offer?  I'm dying to love my IP, but it skeeeeeres me 

I usually only do breasts with some type of sauce or something. There is a butter chicken packet that I like to use for example.  Also, if a breast I do 4 minutes high, 4 minutes natural release. I have a terrific instant thermometer that I use to confirm it hit the right temp. If not, in a bit longer. If you do a quick release it makes it tough. My daughter's boyfriend was just teasing me yesterday if I cool EVERYTHING under pressure. He has never seen me use the stove :)

Wow.  Only 4 minutes?  Well, that explains A LOT.  I cooked four chicken breasts with balsamic vinegar last night for 20 minutes, then did a quick release for 10 minutes.  No wonder they're like shoe leather.  

Yes... just to make sure. After the 4 minutes is up, let it sit for 4 minutes, then open it and check the temp.