Preheat an electric pressure cooker using the Sauté function, press the button multiple times until the display panel reads MORE. Than add 1 teaspoon olive oil, bacon, onion, and 1/4 teaspoon sea salt to the pot. Stir periodically as the bacon becomes crispy and the onions caramelize, about 20 minutes.
In a bowl, toss the chicken breasts in the remaining 1 tablespoon olive oil, 1 teaspoon sea salt, and black pepper. Remove the onions and the bacon from the pressure cooker, place inside a separate bowl, and set aside. Deglaze the pot by adding the chicken stock to the hot liner. Stir and scrape the bottom of the pan to remove any stuck on pieces. Then add the chicken breasts to the pot and stir to coat.
Place the lid on the pressure cooker. Make sure the vent valve is in the SEALING position. Select the MANUAL/PRESSURE COOK function and HIGH PRESSURE. Use the +/- buttons until the display reads 5.
While the chicken is cooking add the kale and cabbage to a large bowl, top with the onion and bacon. Set aside. In a bowl or jar combine all of the Tangy Mustard Vinaigrette ingredients except for the pan juices.
When the cooker beeps to let you know it's finished, switch the vent valve from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes, it's hot.
Carefully remove the chicken from the cooker with a slotted spoon and set it on top of the kale and cabbage. Being extremely careful remove the liner of the pressure cooker and carefully measure out 1/4 cup of pan juices. Add them to the dressing jar and stir to combine. Toss the salad with the dressing and serve immediately.