Instant Pot Tamales with Cheese and Chiles
Servings: 8 Servings
Ingredients
- 12 to 18 dry corn husks usually located in the international food or spice section of the supermarket
- 2 cups masa harina
- ½ cup vegetable oil or lard
- 1 ½ cups low-sodium chicken broth
- 1 tablespoon chili powder
- 1 tablespoon baking powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 8 ounces sharp cheddar cheese block cheese cut into ½ ounce pieces
- 4 ounces green chiles diced or whole that are sliced into strips
- 1 cup water for the Instant Pot
Instructions
- Soak corn husks in a large bowl of warm water for 10-15 minutes. Line a trivet with foil.12 to 18 dry corn husks
- In a large bowl, combine, masa harina, salt, cumin, chili powder, and baking powder.2 cups masa harina, 1 tablespoon chili powder, 1 tablespoon baking powder, 1 teaspoon ground cumin, 1 teaspoon salt
- Add the vegetable oil and chicken stock. Stir until the mixture holds together when pressed but is not sticky.½ cup vegetable oil, 1 ½ cups low-sodium chicken broth
- Tear one corn husk into strips longways to make ties for the tamales.
- Spoon approximately 2-3 tablespoons of filling onto a corn husk. Add half an ounce of cheese and about 2 teaspoons of chiles.8 ounces sharp cheddar cheese, 4 ounces green chiles
- Fold the bottom of the corn husk up towards the top and fold both sides in to secure the filling. Leave the top of the husk open. Use a tie (mentioned two steps above) to tie the tamale close. *See video at the end of post for a demonstration.
- Pour 1 cup of water into the Instant Pot, and add the foil-lined trivet. Place the tamales into the Instant Pot, open end up.1 cup water
- Close the lid and set to "sealing." Turn Instant Pot to high pressure (manual/pressure cook) for 25 minutes.
- After the tamales cook for 25 minutes, allow a 10 minute natural release before opening the valve for a quick release.
- Carefully open the lid, and use tongs to remove the tamales. Allow them to cool for 10-15 minutes before eating.
- Store any leftovers in the refrigerator for up to 3 days.
Notes
*We used a 6-quart Instant Pot for this recipe, and were able to fit approximately 15 tamales. However, that number will vary depending on the size of the tamales.
*It's best to heat the chicken broth slightly before mixing it with the masa. Heated broth helps it to mix easier.
*This recipe is not intended to be "traditional" tamales. It's a recipe that we created to share with friends and family that's easy to prepare.
Nutrition Facts
Instant Pot Tamales with Cheese and Chiles
Serving Size
2 Tamales
Amount per Serving
Calories
352
% Daily Value*
Fat
25
g
38
%
Saturated Fat
8
g
40
%
Trans Fat
0.1
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
6
g
Cholesterol
29
mg
10
%
Sodium
708
mg
30
%
Potassium
280
mg
8
%
Carbohydrates
25
g
8
%
Fiber
3
g
12
%
Sugar
1
g
1
%
Protein
10
g
20
%
Vitamin A
646
IU
13
%
Vitamin C
2
mg
2
%
Calcium
313
mg
31
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
