Instant Pot® Chicken Tacos with Chorizo and Saffron Yogurt Sauce

Name: Instant Pot® Chicken Tacos with Chorizo and Saffron Yogurt Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 skinless, boneless chicken breast halves; 1 cup chicken broth; 1 onion, chopped, or to taste; 2 jalapeno peppers, minced, or to taste; 1 pound chorizo sausage; 2 cups plain Greek yogurt; 2 (.5 gram) packets saffron; 0.5 teaspoon vegetable oil, or as needed; 4 (6 inch) flour tortillas; 2 limes, cut into wedges

Be the first to rate & review!

1 Photo

Perfect for hangovers! I love frying the tortillas as it releases a special flavor in the corn or flour.

Recipe by Genii Tully

Updated on February 15, 2023

Prep Time:

10 mins

Cook Time:

30 mins

Additional Time:

10 mins

Total Time:

50 mins

Servings:

4

Yield:

4 tacos

Jump to Nutrition Facts

Ingredients

2 skinless, boneless chicken breast halves
1 cup chicken broth
1 onion, chopped, or to taste
2 jalapeno peppers, minced, or to taste
1 pound chorizo sausage
2 cups plain Greek yogurt
2 (.5 gram) packets saffron
½ teaspoon vegetable oil, or as needed
4 (6 inch) flour tortillas
2 limes, cut into wedges

Directions

Combine chicken, chicken broth, onion, and jalapenos in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Meanwhile, heat a skillet over medium-high heat. Saute chorizo in the hot pan until browned and crumbly, 5 to 7 minutes.
Mix yogurt and saffron together in an electric blender or food processor until blended and saffron starts to turn the yogurt yellow. Place in the refrigerator until chicken is done.
Lightly oil a pan placed over medium heat. Fry tortillas lightly until the bubbles in the flour turn brown, 3 to 4 minutes.
Release pressure from the cooker using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Cut up chicken breast. Place some onto each tortilla with some of the cooked onion and jalapenos. Drizzle with saffron yogurt sauce. Serve with lime wedges.

Cook's Note:

I normally find chorizo at my local Mexican bodega because the chorizo sold in normal grocery stores is dried and tends to be more of a Spanish than Mexican chorizo.

Nutrition Facts (per serving)

654	Calories
40g	Fat
33g	Carbs
40g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 654
% Daily Value *
Total Fat 40g	52%
Saturated Fat 6g	31%
Cholesterol 155mg	52%
Sodium 1484mg	65%
Total Carbohydrate 33g	12%
Dietary Fiber 3g	11%
Total Sugars 8g
Protein 40g
Vitamin C 17mg	87%
Calcium 72mg	6%
Iron 2mg	11%
Potassium 287mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.