INSTANT POT TAMALES

INSTANT POT TAMALES

Instant Pot Tamales filled with tender pork in a red chile sauce. Thanks to being cooked in an Instant Pot pressure cooker, they’re done in only half the time compared to the usual preparation on the stove!

Artichoke
Radish
Persimmon
Carrot

Not only is the cooking time cut in half, but it also only makes a small batch of about 28-30 tamales.

Tomatoes
Chili
Onion
Veggies

Ingredients

Corn husks

Hot water

Dried guajillo chiles,

Arbol chiles

Garlic powder

Coarse kosher salt

Ground cumin

Boneless pork shoulder

The first step is to cook the red chile pork in the Instant Pot. Make the red chile sauce by rehydrating some dried chiles in hot water

Then, sear big chunks of boneless pork shoulder in the Instant Pot on all sides.

HOW TO MAKE INSTANT POT TAMALES

Next, make the masa by combing masa harina, salt, baking powder, vegetable oil, and broth. Once the masa is done, it’s time to assemble! Using the back of a large spoon, spread out the masa onto one side of each corn husk

Artichoke
Radish
Persimmon
Carrot

Spoon a little of the red chile pork into the center of the corn husk, then fold it over once like a book, then once more, and then fold over the pointy edge

Fill the Instant Pot with 1 1/2 cups of water, then add the steam/trivet rack that it came with to the pot, and lay about 3 or 4 clean corn husks on top of the trivet

HOW TO MAKE INSTANT POT TAMALES 

Carefully transfer the tamales to a baking sheet or serving platter with tongs and let them sit and cool for 10-15 minutes.

Artichoke