Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Instant Pot Chicken Tacos with Chorizo & Saffron Yogurt Sauce
Instant Pot chicken tacos with chorizo and saffron yogurt sauce are perfect for hangovers while frying tortillas releases special corn or flour flavors. This sophisticated recipe combines Spanish influences with Mexican preparations for unique fusion cuisine experiences. The saffron yogurt sauce adds luxury elements to traditional taco preparations.
Perfect for hangovers! I love frying the tortillas as it releases a special flavor in the corn or flour.
Prep Time:
10 mins
Cook Time:
30 mins
Additional Time:
10 mins
Total Time:
50 mins
Servings:
4
Yield:
4 tacos
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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 |
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| 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 | 79% |
| Vitamin C 17mg | 19% |
| 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.
