1. In the bowl of your instant pot, combine the chicken, chili powder, garlic powder, paprika, cinnamon, 1 1/2 cups BBQ sauce, the beer, and a pinch each of salt and pepper. Cover and cook on high pressure/manual for 8 minutes. Once done cooking, use the natural or quick release function and release the steam.

2. Switch the instant pot to sauté and cook 5 minutes, until the sauce thickens. Shred with two forks. Add remaining BBQ sauce, if desired. 

3. Meanwhile, make the ranch. Combine all ingredients in a blender and blend until smooth and creamy, adding additional buttermilk, 1 tablespoon at a time, as needed to thin the sauce.

4. To make the slaw, add the cabbage to a bowl with a few spoonfuls of the ranch and toss to combine. Add the corn, cilantro and chives, and season with salt.

5. Stuff the cheese and chicken into the warmed tortillas. Top with slaw and addition ranch. Enjoy! 

1. In the bowl of your slow cooker, combine the chicken, chili powder, paprika, cinnamon, 1 1/2 cups BBQ sauce, the beer, and a pinch each of salt and pepper. Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours. Once the chicken is done cooking, shred with two forks. Stir in the cilantro and remaining BBQ sauce, if desired.

2. Follow the directions as directed above for steps 3-5.

1. Combine the chicken, chili powder, paprika, cinnamon, and a pinch each of salt and pepper in a bowl.

2. Heat 1 tablespoon olive oil in a large heavy bottomed pot over medium-high heat. When the oil shimmers, add the chicken and sear the chicken on both sides, about 3-4 minutes. Reduce the heat to low and add 1 1/2 cups BBQ sauce and the beer. Cover and simmer the chicken for 1-2 hours. If the sauce gets too thick, add additional beer to thin the sauce out. Once the chicken is done cooking, shred with two forks and stir in the cilantro and remaining BBQ sauce, if desired.

2. Follow the directions as directed above for steps 3-5.