Easy Instant Pot Chicken Tamales
A simplified version of traditional tamales using rotisserie chicken and the pressure cooker for a fraction of the usual time.
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Ingredients
- 20 pieces Dried corn husks
- 2 cups Masa harina
- 1 1/2 cups Chicken broth
- 2/3 cup Lard or vegetable shortening
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 2 cups Shredded cooked chicken
- 1 cup Red or green enchilada sauce
- 1/2 teaspoon Cumin
- 1 cup Water(optional)
Instructions
- 1
Soak the corn husks in a bowl of hot water for 30 minutes until soft and pliable.
- 2
In a medium bowl, mix the shredded chicken with the enchilada sauce and cumin; set aside.
- 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
Spread about 2 tablespoons of masa dough onto the center of a damp corn husk, leaving space at the edges.
- 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
Add 1 cup of water to the Instant Pot and insert the steam rack or a steamer basket.
- 7
Stand the tamales upright in the basket with the open ends facing up, ensuring they are not packed too tightly.
- 8
Close the lid and set to Manual/High Pressure for 45 minutes, followed by a 10-minute natural release.
Nutrition per Serving
210
Calories
9g
Protein
18g
Carbs
12g
Fat
2g
Fiber
1g
Sugar
480mg
Sodium
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