Instant Pot Tamales
The flavor of these tamales is packed with spices and chicken and is always a crowd-pleaser.
Servings: 16 Tamales
Calories: 142kcal
Ingredients
Filling
- 2 tbsps. olive oil
- 4 cups roja salsa
- ¾ lb cooked rotisserie chicken
- 1 tsp. salt
- 1 tsp. smoked paprika
- 1 tsp. cumin
- 1 cup chicken broth
Tamales
- 16-20 corn husks
- 2 1/2 cups prepared masa
- 1 cup water
Instructions
Corn Husks
- In a large pot soak the corn husks in a water on low for 2 hours.
- Drain water.
Filling
- Set your Instant Pot on saute and add the olive oil. Shred the rotisserie chicken, and add to the pot.
- Make sure to have ALL bones and skin removed.
- Add the salsa roja, cumin, paprika, and chicken broth. Stir to combine.
- Bring to a simmer and cook for 5 minutes. Turn heat off and let cool.
- Remove the chicken and place in a bowl to the side.
Tamales
- Prepare masa as directed on the masa bag.
- Smear a thin layer of prepared masa on each corn husk.
- To the middle of the masa layer, add a small scoop of the chicken filling.
- Fold the corn husk like wrapping a gift. The sides folded in first then the ends.
- Place the tamale on a tray side edges down. Set aside.
- Repeat until you are out of chicken filling.
- Place the steam rack on the bottom of the Instant Pot.
- Add 1 cup of water.
- Place all the uncooked tamales on the rack, standing upright.
- Make sure to pack them in to limit movement. Lock the lid in place.
- Turn the valve to "SEALING." Set the Instant Pot to pressure cook at high pressure 35 minutes.
- When the pressure cooking is done, let the steam release for a few minutes.
- Remove the lid. Enjoy!
Nutrition
Serving: 2Tamales | Calories: 142kcal | Carbohydrates: 18g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 708mg | Potassium: 256mg | Fiber: 2g | Sugar: 3g | Vitamin A: 506IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 2mg