Pressure Cooker Chicken Tacos with Chorizo and Saffron Yogurt

Name: Pressure Cooker Chicken Tacos with Chorizo and Saffron Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 2 whole Chicken Breast; 1 cup Chicken Broth; 2 whole Diced Jalapeño Peppers; 4 whole Flour Tortilla; 2 whole Lime; 1 lb Mexican Chorizo; 1 whole Onion; 2 cups Plain Greek Yogurt; 1 g Saffron; 0.5 tsp Vegetable Oil

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican High-Protein 💪Comfort-Food

Pressure Cooker Chicken Tacos with Chorizo and Saffron Yogurt balance juicy shredded chicken and smoky, spicy chorizo with a cool, aromatic saffron-Greek yogurt sauce. Each bite layers heat, tang, and a hint of floral richness, tucked into warm tortillas with a squeeze of lime. Serve for a weeknight dinner or casual gatherings when bold, crowd-pleasing flavors are in order.

Prep10 mins
Cook30 mins
Serves4
DifficultyMedium

1

Combine the chicken, chicken broth, onion, and jalapenos in a multi-function pressure cooker (such as an Instant Pot). Close and lock the lid. Select high pressure following the manufacturer's instructions; set the timer for 20 minutes. Allow 10 to 15 minutes for the pressure to build.
2

Meanwhile, heat a skillet over medium-high heat. Sauté the chorizo in the hot pan until browned and crumbly, 5 to 7 minutes.
3

Blend the yogurt and saffron in an electric blender or food processor until smooth and the saffron begins to turn the yogurt yellow. Refrigerate until the chicken is finished.
4

Lightly oil a pan over medium heat. Fry the tortillas lightly until the bubbles in the flour turn brown, 3 to 4 minutes.
5

Release the pressure from the cooker using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Cut up the chicken breast. Place some on each tortilla with some of the cooked onion and jalapenos. Drizzle with the saffron yogurt sauce. Serve with lime wedges.