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Instant Pot TamalesInstant Pot Tamales

Instant Pot Tamales

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Recipe - Price Rite Marketplace Corporate
Instant Pot Tamales
Instant Pot Tamales
Prep Time210 Minutes
Servings12
Cook Time25 Minutes
Ingredients
20-30 corn husks
1 tbsp Bowl & Basket Baking powder
1 tbsp Bowl & Basket salt
1 cup Bowl & Basket Vegetable shortening
6 cups masa harina
4 cups Bowl & Basket chicken broth, warmed
Water, for steaming
2 ½ cups filling of choice
Directions
  1. Soak the corn husks in warm water for 2 hours or until pliable. Drain and pat dry and set aside until ready to form the tamales.
  2. In the bowl of a stand mixer, combine vegetable shortening, baking powder and salt. Beat with the paddle attachment until all ingredients are well combined and the mixture resembles frosting, scraping down the side of the bowls as needed. This can also be done in a large bowl with a hand mixer as well if desired.
  3. Alternate adding the masa and the broth to the bowl, beating each in until fully incorporated before adding more. The mixture should be soft but not overly sticky.
  4. Take a corn husk and feel for the softer side; this is the side you want to make the tamale on. With the soft side facing up, point the narrow end away from you, and spread about â…“ cup of masa dough out in the lower center half of the corn husk to ½ inch thickness.
  5. Add 2 tbsp of your desired filling to the center of the masa. Fold the left side of the corn husk over the filling, then the right side, to encase the filling in the masa. Gently roll up the tamale in the corn husk, then fold the narrow end of the corn husk up to seal. If desired, rip or cut thin strips of extra corn husk to tie around the tamale and secure the folded side of the corn husks. Repeat until all tamales are assembled.
  6. Set the steamer insert/trivet into the bottom of your pressure cooker and fill the bottom with 1 ½ cups water. Arrange tamales, open side up, in the pressure cooker so that they all support each other and stand upright. Place the lid on the pressure cooker and make sure the vent to SEALING. Use the Steam function and steam for 25 minutes. Once done, allow pressure to release naturally for 10 minutes before releasing the rest of the steam manually. Carefully remove the lid and use tongs to remove the tamales to a plate.
  7. Let cool for 5 minutes before serving.
210 minutes
Prep Time
25 minutes
Cook Time
12
Servings

Directions

  1. Soak the corn husks in warm water for 2 hours or until pliable. Drain and pat dry and set aside until ready to form the tamales.
  2. In the bowl of a stand mixer, combine vegetable shortening, baking powder and salt. Beat with the paddle attachment until all ingredients are well combined and the mixture resembles frosting, scraping down the side of the bowls as needed. This can also be done in a large bowl with a hand mixer as well if desired.
  3. Alternate adding the masa and the broth to the bowl, beating each in until fully incorporated before adding more. The mixture should be soft but not overly sticky.
  4. Take a corn husk and feel for the softer side; this is the side you want to make the tamale on. With the soft side facing up, point the narrow end away from you, and spread about â…“ cup of masa dough out in the lower center half of the corn husk to ½ inch thickness.
  5. Add 2 tbsp of your desired filling to the center of the masa. Fold the left side of the corn husk over the filling, then the right side, to encase the filling in the masa. Gently roll up the tamale in the corn husk, then fold the narrow end of the corn husk up to seal. If desired, rip or cut thin strips of extra corn husk to tie around the tamale and secure the folded side of the corn husks. Repeat until all tamales are assembled.
  6. Set the steamer insert/trivet into the bottom of your pressure cooker and fill the bottom with 1 ½ cups water. Arrange tamales, open side up, in the pressure cooker so that they all support each other and stand upright. Place the lid on the pressure cooker and make sure the vent to SEALING. Use the Steam function and steam for 25 minutes. Once done, allow pressure to release naturally for 10 minutes before releasing the rest of the steam manually. Carefully remove the lid and use tongs to remove the tamales to a plate.
  7. Let cool for 5 minutes before serving.