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

Directions

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. 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. 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.