Delicious Instant Pot Chicken Tacos with Chorizo and Saffron Yogurt Sauce

These Instant Pot Chicken Tacos are bursting with flavor, thanks to the addition of chorizo and saffron yogurt sauce. The tender chicken paired with the smoky chorizo and creamy saffron yogurt sauce creates a mouthwatering combination. This recipe takes minimal effort and the Instant Pot cuts down the cooking time significantly. Perfect for a weeknight dinner or a festive gathering, these tacos will surely be a hit.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 pound chorizo, casing removed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt and black pepper, to taste
• 1 cup chicken broth
• 8 small flour or corn tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled queso fresco
• 1/2 cup Greek yogurt
• 1/4 teaspoon saffron threads, crushed
• 1 teaspoon lime juice

Directions

1. Turn on the Instant Pot and select the Saute function. Heat the olive oil and saute the onion and garlic until softened.
2. Add the chorizo to the Instant Pot and cook until browned, breaking it up into smaller pieces with a wooden spoon.
3. Push the chorizo to one side and add the chicken breasts. Sprinkle the cumin, chili powder, smoked paprika, cayenne pepper, salt, and black pepper over the chicken.
4. Pour the chicken broth into the Instant Pot and close the lid. Set the pressure release valve to Sealing.
5. Select the Manual/Pressure Cook function and set the timer for 10 minutes.
6. While the chicken and chorizo are cooking, prepare the saffron yogurt sauce by combining the Greek yogurt, crushed saffron threads, and lime juice in a small bowl. Mix well until the saffron threads are evenly distributed.
7. Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then manually release any remaining pressure.
8. Remove the chicken breasts from the Instant Pot and shred them using two forks. Return the shredded chicken to the pot and mix it with the chorizo.
9. Warm the tortillas according to package instructions.
10. Assemble the tacos by placing a spoonful of the chicken and chorizo mixture onto each tortilla. Top with shredded lettuce, diced tomatoes, chopped fresh cilantro, and crumbled queso fresco.
11. Drizzle the saffron yogurt sauce over the toppings.
12. Serve the Instant Pot Chicken Tacos immediately and enjoy!

Interesting Facts