Start by trimming any fat from the chicken breasts. Cut each one in half lengthwise to ensure they cook evenly. This step ensures a tender result.
In a saucepan, melt the butter. Once melted, stir in the chicken stock and Frank’s Red Hot Sauce to create a flavorful cooking liquid.
Transfer the chicken and the cooking liquid to your pressure cooker. Lock the lid in place and set it to cook on HIGH PRESSURE for 5 minutes. The pressure cooking allows the chicken to become incredibly tender.
Once the timer goes off, let the pressure release naturally. This means you don’t open the lid right away—let it sit for a few minutes to retain moisture.
While the chicken is cooking, prepare your slaw. Use a Mandoline Slicer to finely slice the red cabbage. The thinner the slices, the better they will mix with the dressing.
Slice the green onions and mix them with the cabbage in a bowl. Their fresh flavor will enhance the slaw.
Add the blue cheese dressing and crumbled blue cheese to the cabbage mixture. Gently stir to combine and season with salt and pepper to taste.
After the pressure has released, remove the chicken from the cooker using a slotted spoon and transfer to a cutting board. Allow it to cool slightly before shredding.
Shred the chicken using two forks. It should fall apart easily if properly cooked.
If the cooking liquid seems excessive, you might want to simmer it down to concentrate the flavors. Otherwise, add the shredded chicken back to the pressure cooker, stir to coat it in sauce, and keep warm.
In a dry cast-iron frying pan, heat your tortillas one at a time for about a minute. This adds a nice warmth and slight char to them.
Assemble your tacos by filling each tortilla with a generous scoop of shredded chicken and top it with the blue cheese coleslaw. For added flavor, sprinkle more crumbled blue cheese on top if desired.
Serve your Buffalo Chicken Tacos right away, offering extra Frank’s Red Hot Sauce for those who want an extra kick!
