Tamales ~ Mexican Instant Pot (Pressure Cooker

• Gluten free

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 1 bag Chile pods
  • 1 pack Corn husks
  • 2 cloves Garlic
  • 1 Jalapenos
  • 1/2 Onion

• Canned Goods

  • 2 1/4 cup Chicken stock

• Baking & Spices

  • 1 tsp Baking powder
  • 3 cup Masa
  • 1 Salt
  • 1 tsp Salt

• Oils & Vinegars

  • 1 cup Vegetable oil

Found on thecentsableshoppin.com

Ingredients

• 1 pack Corn Husks (preferably those that are cleaned)
• 2-3 cups of Cooked, Shredded Chicken
• 1 bag of Chile Pods
• 2 cloves of Garlic
• 1/2 Onion
• Salt to taste
• 3 C. Masa
• 1 C. Vegetable Oil (or you can use Lard, we just prefer the Oil)
• 1 tsp Baking Powder
• 2 1/4 C. Chicken Stock (or water)
• 1 tsp Salt
• Jalapenos (Optional - sliced)

Directions

• Rinse the Husks and put them in a dish where they can soak - put something of weight down on them so they stay submerged. In a separate bowl, mix Masa, Oil, Baking Powder, Salt and Broth - mix well. You dont want it to be doughy, but you dont want it to be runny - after all, you will be spreading it loosely in the husks. On the stove, add Garlic, Onion, and Chiles (remove stems) in water - just enough to cover and boil just until soft (should be bright red). Transfer the chiles and some of the water to the blender - blend on high until mixed and add extra water from the saucepan (if needed - but you dont want it to be too runny - a thick sauce is your goal!) Add salt to taste. Pour that chile mixture into the same bowl as the meal so it blends together. Clear a space on your counter, and lay out your work area with husks - you arent making too many at this point so you dont need a production line! Use a clean, dry dish towel to rest the husks down on to absorb some of the water. Then spread the masa on the husks, not too thick - the back of a spoon works well. Place a small amount of meat & filling down the middle, top with Jalapenos (if desired). Fold the Tamale into thirds - left, then right, then fold the bottom up - dont squeeze. Leave the tops open. Add 1 1/2 C. Water to the Instant Pot; place the trivet inside. Then lay a piece of foil across the bottom trivet (or a steamer rack if you have). Place your tamales standing up (open end UP) - my pot fit exactly 17. Place the lid on, lock it, then push Manual (High) for 25 minutes. When 25 minutes is up, let it release naturally for a few minutes, then let the rest of the steam out through a quick release. Push the Keep Warm button if you dont plan on serving them immediately. Keep the husks on until ready to serve.