instant pot tamales

I’ve been in love with Mexican food for a long time and have been cooking more and more of it these days. I knew that tamales would be  perfect for the Instant Pot. Many tamales are full of oil, but these keep their moisture by using pumpkin, and it gives them a great flavor, too. You can easily double this recipe if you want.

Pumpkin Instant Pot Tamales with No Oil Added

pumpkin purée

oregano

1½ tsp ground cumin

tsp chipotle pepper

tsp baking powder

salt,

corn masa

water

corn husks,

Add the pumpkin, oregano, cumin, chipotle, baking powder...

Add the pumpkin, oregano, cumin, chipotle, baking powder and salt to your mixer (or mixing bowl). Mix until everything is incorporated.

Put the masa in a medium-size mixing bowl,...

Put the masa in a medium-size mixing bowl, add the water and mix well. 

Add the masa mixture to the pumpkin mixture...

Add the masa mixture to the pumpkin mixture in golf-ball-sized balls while the mixer is running. This will create a fluffier mixture and the texture should be like a soft play dough.

Add 1½ cups water to the bottom of...

Add 1½ cups water to the bottom of your Instant Pot and put a steamer or mesh insert in next.

Set up a workstation with a cutting board,...

Set up a workstation with a cutting board, the tamale batter and the soaked corn husks.

Put ⅓ cup (80 g) tamale batter in...

Put ⅓ cup (80 g) tamale batter in the top half of the corn husk and spread into a thick rectangle that goes to the top (or wide part) of the husk. I do this with a spatula so that I can scrape the dough into the shape I want.

Fold the pointed end up to the top,...

Fold the pointed end up to the top, fold one side over the other and tightly roll it into a flat tube.

 Place with the open side up in the...

 Place with the open side up in the steamer and repeat until all the batter is used.

Add at least 1 cup of water to...

Add at least 1 cup of water to the bottom of your Instant Pot insert. (You may need to use more water if you are using an 8 quart or larger electric pressure cooker)

Put the steamer of tamales into your Instant...

Put the steamer of tamales into your Instant Pot insert. 

Cook on high pressure for 25 minutes and...

Cook on high pressure for 25 minutes and let the pressure release naturally.

Serve topped with your favorite salsa and other...

Serve topped with your favorite salsa and other toppings.

https://mediavine-res.cloudinary.com/video/upload/p7jcsnbzjtdaupvoa99i.mp4

Now that you have an Instant Pot you want to squeeze all the use out of it that you can. Extras can make it easier to slow cook in your Instant Pot, steam dumplings and tamales, and so much more! I use accessories to extend what I can do in my Instant Pot or to make a few tasks easier.

My Favorite Instant Pot Accessories

Make Easy Tamales this week right in your own kitchen – they’re so much simpler than you’d think! Fill them with pork, veggies, chicken, or cheese and top with your favorite toppings! 

Easy Tamales

corn husks

masa harina

salt

cumin

chili powder

baking powder

stock

vegetable oil

pork

Place the corn husks in a large bowl, fill with warm water and place a second bowl on top to weight the corn husks down so they are submerged in the water. Soak for 30 minutes.

While the corn husks are soaking, in the bowl of a large stand mixer whisk together masa harina, salt, cumin, chili powder, and baking powder. Add the oil, beat on low until combined, then gradually incorporate the chicken/vegetable stock. Once incorporated, switch to medium-high speed and mix for 6-8 minutes until light and fluffy.

Make the masa

Combine your filling and enchilada sauce in a medium bowl and toss to combine.

Use a 1/4 cup measuring cup or a large cookie scoop to place one scoop of masa in the middle of a corn husk. Use wet fingers to pat masa into a large rectangle long enough to hold your filling. Scoop 1-2 tablespoons of filling into the center of the masa and spread with your fingertips to spread the filling into a line going down the center of the dough. Pull the two long sides of the corn husk up above the filling and pinch together to seal the dough over the filling. Fold the touching sides around the tamale, then fold up the narrow/pointed end of the corn husk and wrap with a long thin strip of a corn husk. Set aside and repeat.

Assemble the tamales

Fit your stockpot or pressure cooker with a steamer basket. Add 2 cups water to the bottom of the pot. Fill the steamer basket with tamales standing up on one end. Steam for 30 minutes on the stovetop or 20 minutes in your pressure cooker (high pressure) with natural release. Husks should easily peel away from the tamales when they&#x27;re done. Serve immediately, or refrigerate or freeze for later use.

Cook the tamales

These Instant Pot Chicken Tamales cook in half the time compared to steaming them on the stove, and are filled with an easy salsa verde shredded chicken.

Instant Pot Chicken Tamale Recipe

Corn Husks (Rinsed)

Cups Fine Mexican Corn Flour (Masa)

Baking Powder

Salt ((taste the masa

½ Cup Avocado oil (Olive Oil, Bacon drippings,

Cups Warm Chicken Broth

Cups Salsa Verde Chicken

Cup Diced cooked potatoes ((optional))

Rinse corn husks and remove any dirt or debris. Toss any husks that have black spots on them. Smaller husks can be used by overlapping 2 together.

Heat a large pot of water, once warm turn off the heat and add the corn husks into the water. Rotate them to ensure they all get rehydrated. Allow the husks to soak for 20 minutes or until they are soft and pliable.

Remove the husks from the pot and allow to dry on a kitchen towel.

Corn Husks

In a stand mixer with a paddle attachment, add corn flour, salt, baking powder, and avocado oil. Begin mixing on low speed to incorporate.

Gradually add in warm chicken broth as the mixer is still going on low speed. Once all the broth is added increase the speed to medium. Keep mixing and scraping down the sides of the bowl every few minutes until a soft smooth dough forms.

Taste a little bit of masa for seasoning. If more salt is needed, add salt and mix the dough again. If making tamales right away then set aside, otherwise cover and place in the refrigerator until ready to use.

Masa

Take one dried corn husk and place on a work surface. If the husk is too small then overlap 2 together.

Spread an even layer of masa on the top half of the husk. Add shredded chicken filling to the middle. Fold one side over, then the other, and bring the bottom half up. If the tamale doesn&#39;t stay folded, tear a piece of husk and tie it around the tamale.

Assembling Tamales

Instant Pot Method: Add 1 cup of water to the instant pot and the steamer basket inside. If cooking multiple batches, add 1 cup of water each time. Layer the tamales standing up, with the opening on top.

Set the timer to high pressure for 30 minutes. Allow the pressure to release naturally for 10 minutes then release the remaining pressure.

Remove the steamer basket and allow the tamales to cool for at least 15 minutes before serving. The husk should easily remove from the tamal.

Cooking the Tamales

Thank you for sharing this recipe, it is delicious! I’ve used this recipe now for a couple years. My family loves tamales. I never made them before finding this recipe the avocado oil to make the MASA is perfect. I put a couple cups of broth in with the salsa, and I use the broth for the liquid in the masa for extra flavor.

Just made these tamales for the first time and this recipe was delicious!  Hubby said they tasted better than our favorite authentic Mexican restaurant!  Thank you!

Delicious! I’ve never made tamales but decided to try it - I used some hatch chili I have from NM and chicken thighs because we like dark meat better. Other than that I followed the recipe - so so yummy, and pretty foolproof! I made a mess of the masa dough as I was making the tamales but it all worked out fine anyway. 
Thank you for another delicious recipe!

https://www.youtube.com/watch?v=LryOF3xi4_4

Tamales made easier in the Instant Pot in half the time. Along with masa made with oil instead of lard and a 2 ingredient Salsa Verde Chicken. 

Full Recipe, Instructions, and option to Print: https://thaicaliente.com/easy-instant-pot-tamales/

*Note* on the video it shows 20 minutes on the timer. I've had some feedback that the masa is not cooked after 20 min. Mine was fine, but you can do 30 minutes of high pressure, and let them hang out for a few minutes before releasing the pressure and removing the lid.

Shredded Beef Tamales: https://youtu.be/sPGxrA8Yqho

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