HOW TO USE A STEAMER POT FOR TAMALES RECIPES

Steps:

• Season the pork generously with salt and pepper. Select Sauté on the Instant Pot and warm the oil. In batches, sear the pork until browned on all sides, about 8 minutes total. Using tongs or a slotted spoon, transfer the pork to a plate.
• Add the onions to the pot and cook, stirring occasionally, until tender and translucent, about 3 minutes.
• Stir in the cumin and garlic powder, return the pork to the pot, add the broth and chiles, and give everything a good stir. 
• Lock the lid in place and turn the valve to Sealing. Press the Keep Warm/Cancel button to reset the program, then press the Manual/Pressure Cook button and set the cook time for 1 hour at high pressure. 
• Let the steam release naturally for about 10 minutes, then turn the valve to Venting to release any residual steam.
• Carefully remove the lid and, using a slotted spoon, transfer the pork mixture to a bowl. Using 2 forks, shred the pork.
• Add the cilantro, season with salt and pepper, stir well and let cool to room temperature. Using pot holders, lift out the inner pot, rinse well, and return the inner pot to the Instant Pot housing.
• In a large bowl, mix the corn masa mix, salt, and baking powder, then stir in 3 cups of the water until blended.
• Stir in the vegetable shortening, then knead the masa against the side of the bowl until incorporated. 
• Remove the husks from the water and pat dry. Place the husks on a work surface with the narrow ends facing you.
• One at a time, spread about 3 tablespoons of the masa mixture onto the widest part of a husk and top the masa with about 1 tablespoon of the pork mixture. Fold in the sides of the husk to enclose the filling, then fold up the bottom narrow flap of husk over the center and secure with a narrow strip of the husk. Repeat until all the filling is used.  
• Pour the remaining 1 cup water into the Instant Pot and insert the steam rack. 
• Arrange the tamales on the rack, standing them upright. Lock the lid in place and turn the valve to Sealing.
• Press the Manual/Pressure Cook button and set the cook time for 40 minutes at high pressure.  Let the steam release naturally for about 10 minutes, then turn the valve to Venting to release any residual steam.
• Carefully remove the lid and transfer the tamales to a plate. Let stand for 15–30 minutes to set up before serving.

Steps:

• Start by adding the corn husks to a large bowl and soaking them in the hottest tap water you've got.  You can use a bowl or plate to keep them submerged if they float to the surface. 
• To make the dough, add 1.5 cups masa harina to a mixing bowl along with 1 teaspoon baking powder and 1 teaspoon salt.  Combine well and then add 1 cup of stock, roughly combining into a shaggy dough.
• Add 6 tablespoons of lard and 3 tablespoons of butter to a mixing bowl and let it come to room temp.  Use a hand mixer on medium-high to whip the fat to a lighter consistency, approx. 2 minutes.  
• Add half of the masa dough to the fat and combine using the hand mixer on medium speed.  Add the other half and combine into a cohesive dough.  Along the way you might need to add additional stock to get it to combine.  I usually end up using my hands to give it a final mix.
• Drain the corn husks and pat dry a few of them.  We'll use the husks that are widest and intact. 
• Spread 2-3 tablespoons of masa dough on the lower left portion of the husk's wide side.  I like these tamales best when the dough layer is super thin and I find that using my hands is the easiest way to get a thin, even layer of dough on the corn husk.  You could also use the back of a spoon or a spatula to spread the dough. 
• Add 2-3 tablespoons of filling to each tamale.  I used bean dip and cheese for this batch.
• Fold the tamale onto itself and seal the edges so that you have a cocoon of tamale dough surrounding the filling.  Roll the remaining husk around the tamale and fold the bottom portion of the husk upwards. 
• Place a vegetable steamer inside a large pot and fill the pot with enough water to barely reach the level of the steamer.  I used a large stock pot with approximately 1" of water in it. 
• Bring the water to a boil and then lower heat to mediumish.    My stove setting for this batch was between medium and medium-high. 
• Stand the tamales up vertically in the steamer, with the open side up and the folded side facing the side of the pot, this will keep them closed as they steam.  Cover the tamales with the remaining corn husks to prevent water from dripping into the open ends.  Steam for 60-75 minutes.  Keep an eye on the pot to ensure that there is always water to steam; if it runs low you can add more.  When the husk pulls away readily from the tamale then they are done.  Ideally the tamale has a light, moist consistency. 
• Serve immediately with your choice of Salsa and sides.