Name: Instant Pot® Chicken Tacos with Chorizo and Saffron Yogurt Sauce
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Skinless, boneless chicken breast halves - 2; Chicken broth - 1 cup; Onion, chopped, or to taste - 1; Jalapeno peppers, minced, or to taste - 2; Chorizo sausage - 1 pound; Plain Greek yogurt - 2 cups; Saffron - 2 (.5 gram) packets; Vegetable oil, or as needed - ½ teaspoon; Flour tortillas - 4 (6 inch); Limes, cut into wedges - 2

Instant Pot® Chicken Tacos with Chorizo and Saffron Yogurt Sauce

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot® Chicken Tacos with Chorizo and Saffron Yogurt Sauce

1. Skinless, boneless chicken breast halves - 2

2. Chicken broth - 1 cup

3. Onion, chopped, or to taste - 1

4. Jalapeno peppers, minced, or to taste - 2

5. Chorizo sausage - 1 pound

6. Plain Greek yogurt - 2 cups

7. Saffron - 2 (.5 gram) packets

8. Vegetable oil, or as needed - ½ teaspoon

9. Flour tortillas - 4 (6 inch)

10. Limes, cut into wedges - 2

How to cook deliciously - Instant Pot® Chicken Tacos with Chorizo and Saffron Yogurt Sauce

1. Stage

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.

2. Stage

Meanwhile, heat a skillet over medium-high heat. Saute chorizo in the hot pan until browned and crumbly, 5 to 7 minutes.

3. Stage

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.

4. Stage

Lightly oil a pan placed over medium heat. Fry tortillas lightly until the bubbles in the flour turn brown, 3 to 4 minutes.

5. Stage

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.