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I've got a game-changer for your kitchen! These instant pot tamales are my go-to when craving authentic Mexican flavors without hours of work. Forget slaving over a stove all day – we're talking quick, delicious homemade tamales in under an hour. Stuffed with savory chicken, gooey cheese, and zesty salsa, wrapped in tender corn husks, these little bundles of joy will transport your taste buds straight to abuela's cocina. Ready to revolutionize your Taco Tuesday? Let's dive into this mouthwatering recipe!
Ingredients for Instant Pot Tamales
- Masa harina: Corn flour that forms the base of tamales, providing a soft and fluffy texture when cooked.
- Chicken or vegetable broth: Adds moisture and flavor to the masa dough, enhancing the overall taste of the tamales.
- Baking powder: Helps the masa dough rise and become light and airy during the cooking process.
- Vegetable oil: Adds richness and moisture to the masa dough, ensuring the tamales are not dry when cooked.
- Corn husks: Used to wrap and steam the tamales, imparting a subtle corn flavor and keeping the filling moist.
- Salsa: Adds a burst of flavor and moisture to the tamales, complementing the other ingredients with a zesty kick.
- Shredded cooked chicken: Provides a protein-packed filling for the tamales, adding savory flavor and heartiness to each bite.
- Shredded cheese: Melts into the filling, adding a creamy and gooey texture along with a delicious cheesy flavor.
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Essential Tools for Making Tamales in an Instant Pot
- Instant Pot: Essential for pressure cooking the tamales quickly and efficiently.
- Mixing Bowl: To combine the masa harina with broth, oil, and seasonings to form the tamale dough.
- Corn Husks: Used to wrap the tamale dough before cooking, imparting a traditional flavor and aroma to the dish.
Instant Pot Tamales Recipe: Homemade Delight
Equipment
- Instant Pot
- Bowl
Ingredients:
Main Ingredients
- 2 cups masa harina
- 1 cup chicken or vegetable broth
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.5 cup vegetable oil
- 12 corn husks
- 1 cup salsa
- 1 cup shredded cooked chicken
- 1 cup shredded cheese
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Instructions:
- Soak corn husks in warm water for 30 minutes.
- In a bowl, mix masa harina, broth, baking powder, salt, and oil to form a dough.
- Spread dough on soaked corn husks.
- Add salsa, chicken, and cheese on top of the dough.
- Roll the tamales and place them in the Instant Pot with 1 cup of water.
- Cook on high pressure for 30 minutes.
- Let pressure release naturally for 10 minutes before opening.
Notes:
Nutrition value:
Keywords:
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Preparing and Storing Tamales Ahead of Time
Make Ahead Instructions
- Prepare the tamales as instructed but do not cook them.
- Store the uncooked tamales in the refrigerator for up to 2 days before cooking.
Freezing Instructions
- After assembling the tamales, place them in an airtight container or freezer bag.
- Freeze for up to 3 months.
- When ready to eat, cook the frozen tamales in the Instant Pot for 40-45 minutes.
When making tamales, adding a small piece of avocado leaf to the masa dough can impart a subtle, earthy flavor to the tamales.
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