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

Ingredients

• 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

Directions

1. Cut away any fat or bits you do not want from the chicken breasts, then slice each breast in half lengthwise. Melt the butter and whisk it together with the chicken stock and Frank’s Red Hot Sauce for the cooking liquid. You can also melt the butter and combine the sauce directly in the pressure cooker.
2. Add the chicken and the cooking liquid to the pressure cooker. Secure the lid and cook on HIGH PRESSURE for 5 minutes, then allow the pressure to come down naturally.
3. While the chicken is cooking and the pressure is releasing, thinly shave the red cabbage with a Mandoline Slicer fitted with the 3mm blade. Cut the green onions into slices, then toss them with the cabbage. Mix in the blue cheese dressing, fold in the crumbled blue cheese, and add salt and pepper to taste.
4. Once the pressure has released, lift the chicken out with a slotted spoon and transfer it to a cutting board. Look at the liquid remaining in the pressure cooker; if there is more than you want or it looks too watery, simmer it down while you finish the rest of the recipe. Depending on how much moisture the chicken gives off, you may be able to skip this.
5. Let the chicken sit for 1 or 2 minutes so it is easier to handle, then pull it apart with 2 forks. If you are reducing the cooking liquid, wait until it has thickened to your liking, then return the shredded chicken to the pressure cooker, stir it into the sauce, and keep it warm.
6. Warm the tortillas 1 at a time in a dry cast-iron frying pan for about 1 minute or so. Spoon plenty of shredded chicken into each tortilla, add some blue cheese coleslaw, and finish with extra crumbled blue cheese if you want it. Serve right away, with more Frank’s Red Hot Sauce at the table if desired.