INSTANT POT® TAMALES RECIPE | ALLRECIPES
These Instant Pot® tamales are delicious with soft, pillowy masa and flavorful, slightly spiced pork filling. The sauce is smoky with just a hit of rounded spicy heat. There are so many things this would be good on-tacos, enchiladas, eggs, etc. I also think it would be good as a base for a pizza.
Provided by Pam Lolley
Categories World Cuisine Latin American Mexican Main Dishes Tamale Recipes
Total Time 6 hours 15 minutes
Prep Time 1 hours 0 minutes
Cook Time 1 hours 40 minutes
Yield 20 tamales
Number Of Ingredients 22
Steps:
- Place 20 dried husks in a large Dutch oven and cover with water. Place a plate or bowl filled with water on top of husks to keep submerged. Let soak for at least 3 hours (or up to 24 hours), flipping occasionally until husks are softened.
- Meanwhile, prepare the filling: Combine 2 cups water, onion, garlic, chili powder, salt, chipotle powder, and cumin in a multi-functional pressure cooker (such as Instant Pot®). Cut pork shoulder into 4 equal pieces and add to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- While the filling is cooking, prepare the sauce: Split chile peppers and remove seeds and membranes. Cut into 1- to 2-inch pieces (there is no need to cut the de arbol chiles.) Place chiles, 2 cups chicken stock, tomatoes, and garlic cloves in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until tomatoes are fully softened, about 30 minutes.
- Carefully pour the sauce mixture into a blender. Secure the lid and remove the center piece to allow steam to escape. Place a clean towel over the opening and process on high speed until completely smooth, 2 to 3 minutes.
- Carefully transfer blended hot mixture back to the saucepan. Stir in remaining 1 cup chicken stock, cumin, salt, and onion powder. Return mixture to a simmer over medium-high heat. Reduce heat to low and simmer, stirring occasionally, until sauce has thickened and color is a deeper red, about 30 minutes.
- When the filling has finished cooking, release pressure using the natural-release method according to manufacturer's instructions for 10 minutes, then use the quick-release method to release remaining pressure, 1 to 2 minutes. Unlock and remove the lid.
- Remove pork to a shallow baking dish. Discard any fat and shred meat using 2 forks. Place shredded meat in a bowl.
- Strain cooking liquid through a fine mesh strainer and discard solids. Skim as much grease as possible from the liquid. Reserve 1 cup strained cooking liquid for cooking the masa and discard any remaining.
- Combine masa, 2 teaspoons salt, and baking powder for masa mixture in a stand mixer fitted with the paddle attachment; mix on low speed until completely combined, 1 to 2 minutes. Increase speed to medium and gradually add melted, warm lard alternately with 1 cup reserved, warm cooking liquid and 2 cups warm water; beat until dough is completely combined. Increase speed to medium-high and beat until dough is light and fluffy, 4 to 5 minutes. The dough should resemble a loose cookie dough; adjust by adding 1 tablespoon warm water at a time, if needed.
- Stir 1 cup sauce and remaining 1/2 teaspoon salt into the shredded meat; set filling aside. Set remaining sauce aside for serving.
- Drain husks and cover with a damp paper towel. As you prepare the tamales, make sure they are not longer than 4 to 5 inches in order to fit in the pressure cooker with the lid closed.
- Place one damp husk on a work surface with the pointed end facing you (it will make a capital "V" shape.) Spoon 1/4 cup masa mixture onto the husk. Using damp fingers and starting near the top of the husk, press mixture into a 4-inch square; leave 1 inch clear at the top of the husk, and 3 to 4 inches clear at the bottom. Place 1 heaping tablespoon of filling in a vertical line down the center of the masa. Grab both sides of the husk and bring them together until they meet and are touching. Pull the left side of the husk away, and wrap the right side over the masa mixture. Take the left side and wrap it tightly over the right side, completely enclosing the filling. Fold the bottom of the husk over the seam and tie with a strip of corn husk, if desired. Repeat to make remaining tamales.
- Stand tamales up vertically with the open side up in the steamer basket of the Instant Pot®. Place the trivet in the cooker and add 2 cups tap water. Place steamer basket on the trivet, and close and lock the lid. Select high pressure and set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes, then use the quick-release method to release remaining pressure, 1 to 2 minutes. Unlock and remove the lid.
- Let tamales rest in the cooker for 10 minutes before serving.
- Meanwhile, warm the remaining sauce to serve with tamales.
Nutrition Facts : Calories 683 calories, CarbohydrateContent 44.5 g, CholesterolContent 97.6 mg, FatContent 46.9 g, FiberContent 7.9 g, ProteinContent 23.6 g, SaturatedFatContent 16.8 g, SodiumContent 3007.1 mg, SugarContent 4.2 g
PORK & GREEN CHILE TAMALES – INSTANT POT RECIPES
Making classic Mexican tamales can be an all-day project. The Instant Pot cuts the timing in half—streamlining the process by cooking the meat quickly and in the same pot that steams the finished tamales.
Provided by Williams Sonoma Test Kitchen
Prep Time 20 minutes
Cook Time 100 minutes
Yield 12-16 tamales
Number Of Ingredients 16
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.
More about "instant pot tamales recipes"
INSTANT POT PORK TAMALES - HY-VEE RECIPES AND IDEAS
Try one of our most requested recipes, which puts a modern Instant Pot twist on a classic Mexican dish. Round out your meal with our recipes for Chili-Lime Spiced Mangoes and Authentic Lime Margaritas.
From hy-vee.com
Reviews 3.9
Calories 160 per serving
- 7.
Once tamales have finished cooking, release seal from Instant Pot and remove tamales. Allow to cool slightly; serve with Ancho Chili Sauce.
PRESSURE-COOKER TAMALES RECIPE | MARTHA STEWART
From marthastewart.com
Reviews 0
Category Mexican Recipes
- Serve with cilantro and salsa.
INSTANT POT TAMALES - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
INSTANT POT PORK TAMALES RECIPE | PRESSURE COOKING TODAY
INSTANT POT PORK TAMALES - ISABEL EATS
From isabeleats.com
HOW TO MAKE TAMALES IN THE INSTANT POT | 24BITE® RECIPES
From 24bite.com
INSTANT POT TAMALES (WITH PORK FILLING) - HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
AUTHENTIC INSTANT POT INSTANT POT PORK TAMALES - SELF ...
From selfproclaimedfoodie.com
INSTANT POT TAMALES - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
INSTANT POT TAMALES RECIPE - RECIPES.NET
From recipes.net
HOW TO MAKE TAMALES IN THE INSTANT POT | 24BITE® RECIPES
From 24bite.com
INSTANT POT TAMALES (WITH PORK FILLING) - HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
INSTANT POT RED CHILI PORK TAMALES - RANCH STYLE KITCHEN
From ranchstylekitchen.com
HOW TO MAKE AUTHENTIC PORK TAMALES IN THE INSTANT POT
From thetiptoefairy.com
HOW DO YOU STEAM TAMALES IN AN INSTANT POT - INSTANTPOT CLUB
From proinstantpotclub.com
INSTANT POT TAMALE BITES | JOSIE SMYTHE | COPY ME THAT
From copymethat.com
INSTANT POT AUTHENTIC VEGAN TAMALES - CONFLICTED VEGAN
From conflictedvegan.com
INSTANT POT SHREDDED BEEF TAMALES - THAI CALIENTE ...
From thaicaliente.com
INSTANT POT TAMALES (LARD FREE, DAIRY FREE, EGG FREE ...
From theurbenlife.com
EASY INSTANT POT TAMALES WITH CHEESE AND CHILES | BERLY'S ...
From berlyskitchen.com