Instant Pot Pork Tamales

#tamales #instantpotporktamales #instantpottamales

#porktamales

Making classic Mexican tamales can be an all-day project. The Instant Pot

cuts the timing in half from the process of cooking the meat quickly

and in the same pot that steams the finished tamales.

*For best flavor season the meat ahead of time, up to a day ahead.

**Also Soak your husks in water up to 2 hours ahead of wrapping the tamales

for cooking.



 Servings

about 30-32 tamales

INGREDIENTS

1 1/2 pound pork shoulder boneless, cut into 4-inch cubes

sea salt

pepper freshly ground

2 tablespoons canola oil

1 yellow onion diced

2-3 tbs taco seasoning(I make mine)

garlic powder and onion powder to taste

1/2 cup chicken broth

4 ounces green chiles diced

1 poblano pepper diced

1/4 cup fresh cilantro leaves finely chopped

Olive oil

For Masa:

4 cups corn masa mix masa harina for tamales

2 teaspoons salt

1 1/2 teaspoons baking powder

4 cups Water or broth(I like to use broth)

2/3 cup solid vegetable shortening room temperature

32-36 in large corn husks soaked (put 3-4 on bottom rack of Instant Pot)

water to cover for 1 hour



INSTRUCTIONS



First a day ahead is best or at least 2 hours ahead take your meat and rub it down with Olive Oil then rub the Taco seasoning, salt and pepper over all the mat on all sides. I add a little garlic and onion powder too. Set in refrigerator covered.

When you are ready to cook your pork bring it to room temp at least 30 minutes before cooking. Select Sauté on the Instant

Pot and warm the Olive 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 and poblano pepper to the pot and cook, stirring occasionally, until tender and

translucent, about 3 minutes.

Stir in a dash of salt 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 leave the onions and peppers

in with the meat.

Add the cilantro, 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 broth or 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.

Depending on your instant pot, mine is a 6qt you will need to keep tamales short

to allow for room when placing lid on. I cut some of mine shorter on the open end if the

were too tall. I did get 30 tamales in the pot this time.

Pour the remaining 1 cup water or fresh broth into the Instant Pot and insert the steam

rack.

Arrange the tamales on the rack, standing them upright. I pile mine up with a string laid out

across a plate as I prepare the tamales then I tie them gently and lift all together to put in the Pot standing Up. BE SURE TO PUT WATER OR BROTH IN POT BEFORE PLACING TAMALES.

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. Trust me, let them sit, as the dough needs time

to cool and firm up properly.