Instant Pot® Chicken Tacos with Chorizo and Saffron Yogurt Sauce
Perfect for hangovers! I love frying the tortillas as it releases a special flavor in the corn or flour.
- Serves: 4 persons
- 2breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
- 1cup chicken broth
- 1onion, chopped, or to taste
- 2each jalapeno peppers, minced, or to taste
- 1pound chorizo sausage
- 2cups plain Greek yogurt
- 2(.5 gram) packets saffron
- ½teaspoon vegetable oil, or as needed
- 4(6 inch) flour tortillas
- 2fruit (2" dia)s limes, cut into wedges
Step 1Combine 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.
Step 2Meanwhile, heat a skillet over medium-high heat. Saute chorizo in the hot pan until browned and crumbly, 5 to 7 minutes.
Step 3Mix 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.
Step 4Lightly oil a pan placed over medium heat. Fry tortillas lightly until the bubbles in the flour turn brown, 3 to 4 minutes.
Step 5Release 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.