Easy Instant Pot Chicken Tamales

Ingredients

• 20 pieces Dried corn husks
• 2 cups Masa harina
• 1.5 cups Chicken broth
• 0.66 cup Lard or vegetable shortening
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 2 cups Shredded cooked chicken
• 1 cup Red or green enchilada sauce
• 0.5 teaspoon Cumin
• 1 cup Water(optional)

Instructions

1. 1

   Soak the corn husks in a bowl of hot water for 30 minutes until soft and pliable.

2. 2

   In a medium bowl, mix the shredded chicken with the enchilada sauce and cumin; set aside.

3. 3

   In a large bowl, beat the lard with a hand mixer until fluffy, then gradually add masa harina, baking powder, salt, and chicken broth until a soft dough forms.

4. 4

   Spread about 2 tablespoons of masa dough onto the center of a damp corn husk, leaving space at the edges.

5. 5

   Place 1 tablespoon of the chicken filling in the center of the dough, then fold the husk sides over and fold the bottom up.

6. 6

   Add 1 cup of water to the Instant Pot and insert the steam rack or a steamer basket.

7. 7

   Stand the tamales upright in the basket with the open ends facing up, ensuring they are not packed too tightly.

8. 8

   Close the lid and set to Manual/High Pressure for 45 minutes, followed by a 10-minute natural release.