Steaming neat little packages of flavorful chicken filling surrounded by a rich masa dough is a perfect job for the Instant Pot®. Each bite is savory, toothsome, and absolutely delicious!
PREP TIME: 1 hour
FUNCTION: Pressure/Manual (High)
CLOSED POT TIME: 35 minutes
TOTAL TIME: 2 hours 30 minutes + 1 hour soak
RELEASE: Quick
SERVES: 4 to 6
PREP
Place corn husks in a large bowl. Cover with warm water and soak until soft and pliable for at least 1 hour.
For dough, in a medium bowl combine masa harina and broth. In a large bowl beat shortening, salt, and baking powder with an electric mixer until light and fluffy for about 1 minute. Add half of the masa mixture and beat until well blended. Add remaining masa mixture and beat until a soft dough forms. If needed, beat in additional broth, adding 1 tablespoon at a time.
For filling, in a medium bowl combine chicken, salsa, cilantro, serrano, and garlic.
Drain the corn husks and pat dry. Spread 3 to 4 tablespoons dough down center of a husk, leaving a 1-inch border on the sides. Spoon about 2 tablespoons chicken filling over dough. Fold sides of the husk, wrapping the dough around the filling and pressing gently to close. Fold the husk closed on both sides to make a neat package. Repeat with remaining husks, dough, and filling.
Place a vegetable steamer basket in the Instant Pot®. Add the water to pot and place tamales in steamer basket. Secure the lid on the pot. Close the pressure-release valve.
COOK
Select manual and cook at high pressure for 25 minutes. When cooking is complete, use a quick release to depressurize.
serve
Serve with tamale sauce.