Buffalo Chicken Egg Rolls

3 boneless skinless chicken breasts
4 stalks of celery
white onion
egg roll wraps (Nasoya)
1/3 cup Frank's red hot sauce (or more to taste)
shredded mozzarella cheese
cream cheese
slap ya mama cajun seasoning
butter
olive oil

1. Set InstaPot to saute. Season chicken with salt, pepper, and Slap Ya Mama seasoning. Add EVOO to the Insta Pot and brown chicken on each side (about 2 minutes).
2. Add a cup of water and pour hot sauce on top of chicken.
3. Let water come to a boil.
4. Cancel.
5. Pressure cook on high for 8-10 minutes. Natural Pressure Release.
6. Shred chicken and dump water out of Insta Pot.
7. Preheat oven to 400 degrees.
8. Set pot on saute. Add butter. Add celery and onion and cook. Add chicken back in and hot sauce.
9. Get out egg roll wraps. Add chicken mixture, cream cheese, mozzarella cheese and roll up.
10. Put on baking sheet and brush butter over top of rolls.
11. Bake for about 15 min. at 400 degrees.