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Pressure Cooker Low-Carb Buffalo Chicken Tacos with Blue Cheese Coleslaw

Pressure Cooker Low-Carb Buffalo Chicken Tacos with Blue Cheese Coleslaw
  • Meal

    Main Dish

  • Cusine



6 large boneless, skinless chicken breasts

6 T butter, melted

1/4 cup chicken stock

1/2 cup Frank’s Red Hot Sauce

6 cups thinly sliced red cabbage

1/2 cup sliced green onion

1/3 cup blue cheese salad dressing

salt and fresh-ground black pepper to taste

1/4 cup crumbled blue cheese

8 Mission Carb Balance Low-Carb Tortillas

additional crumbled blue cheese if desired, optional


Trim fat and any undesirable parts from the chicken breasts and cut each one in half lengthwise. Melt the butter, then stir in chicken stock and Frank’s Red Hot Sauce to make the cooking liquid. (You could melt butter and mix the sauce right in the pressure cooker.) Put the chicken and cooking liquid into the pressure cooker, lock lid, and cook on HIGH PRESSURE for 5 minutes; then let the pressure release naturally. While the chicken cooks and pressure releases, use a Mandoline Slicer with the 3mm blade to thinly slice the red cabbage. Slice green onions, then mix the cabbage and green onions. Stir in the blue cheese dressing, then the crumbled blue cheese, and season the slaw to taste with salt and pepper. When the pressure has released, use a slotted spoon to remove chicken from the pressure cooker and place on a cutting board. (Check the liquid left in the pressure cooker and if it seems like too much liquid or it seems too thin, simmer to reduce the liquid while you prepare the rest of the recipe. You may not need to do this, depending on how much liquid is released by the chicken you use.) Let the chicken cool for a minute or two; then use two forks to shred the chicken apart. If you are simmering the cooking liquid to thicken it, wait until the liquid has reduced as much as you’d like it to, then add the shredded chicken back into the pressure cooker, stir to combine with the sauce, and keep warm. Heat tortillas one at a time for a minute or so in a dry cast-iron frying pan. Fill each tortilla with a generous amount of shredded chicken, some blue cheese coleslaw, and additional sprinkles of crumbled blue cheese if desired. Serve right away, with extra Frank’s Red Hot Sauce to add at the table if desired.