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+ servings
two cooked tamales laying on corn husks.
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5 from 1 vote

Instant Pot Chicken Tamales

Learn how to make these pressure cooker tamales for beginners in six simple, easy steps! With a helpful step by step video and photos, you'll be a pro at making tamales before you know it. These green chile tamales are made with anaheim and/or poblano peppers.
Prep Time40 minutes
Cook Time55 minutes
Venting/Resting Time40 minutes
Total Time2 hours 15 minutes
Course: Appetizer, Main Course
Cuisine: Mexican
Servings: 24 medium tamales
Calories: 308kcal
Author: Jessica Mode

Ingredients

For the Masa

  • 1 cup lard room temperature
  • 1 pound (4 cups) masa harina like Maseca
  • 2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 2 ½ cups chicken broth room temperature

For the Tamales

  • 1 pound corn husks
  • 2 cup low sodium chicken broth divided
  • 1.75 pounds chicken breasts
  • 1 teaspoon kosher salt
  • 3 tablespoons chipotle sauce divided
  • 5 medium anaheim peppers de-stemmed and de-seeded (alternatively you can use poblano peppers or a mixture of anaheim & poblano)
  • 1 medium onion quartered
  • 5 cloves garlic smashed, paper removed
  • 2 dried bay leaves
  • 24 ounces white cheddar cheese cut in 3 inch long x ½ inch wide matchsticks

Instructions

For the Masa

  • In a stand mixer fixed with the paddle attachment, mix lard on medium speed until it becomes fluffy, about 4 minutes. Scrape down the side of the bowl as needed throughout this process.
  • In a medium bowl, whisk together masa, salt, and baking powder.
  • Slowly add in ⅓ of the masa, and continue beating on medium speed. Slowly stream in ⅓ of the chicken broth. Repeat this process until everything is combined. Once fully combined, allow the mixture to beat on medium speed for an additional 2 minutes to make everything nice and fluffy.
    The mixture should resemble smooth peanut butter. If the masa appears dry, add in more chicken broth a tablespoon at a time. Once you think you’ve got the correct consistency, test the masa by dropping ½ teaspoon into a cup of warm water. If it floats it is ready! If it sinks, add a tablespoon more lard, beat for an additional 2 minutes, and test it again. Repeat, as needed, until the masa floats.

For the Tamales

  • Prepare the Corn Husks: Fill a large pot or sink with warm water. Place the corn husks in the water, and weigh down with a heavy object. Allow the corn husks to soak for at least one hour so they become pliable.
  • Cook the Instant Pot Chicken: Place the Instant Pot steamer rack trivet on the bottom of the pot. Pour in one cup of chicken broth. Place the chicken breasts on top of the trivet. Sprinkle chicken with 1 teaspoon of salt, then add in 2 tablespoons of chipotle sauce, anaheim peppers (or poblano peppers), onion, and garlic cloves, and bay leaves.
  • Close the Instant Pot lid and make sure the valve is set to 'sealing.' Press the manual/pressure cook button, and set the cook time for 15 minutes at high pressure. Once pressure cooking is complete, allow to naturally vent for an additional 10 minutes (no need to touch anything on the Instant Pot, just let it sit).
  • Remove chicken and place on a cutting board. Finely chop chicken with a sharp knife. Set aside.
  • Remove anaheim peppers, onion, and garlic from the Instant Pot and add to a blender, along with ½ cup of chicken stock from the Instant Pot. Add in a pinch of salt and 1 tablespoon of chipotle sauce. Blend together until everything is smooth. Add to the finely chopped chicken and thoroughly mix together.
  • Assemble the Tamales: Rinse the corn husks to remove any dirt or extra fibers. Place a handful of corns husks on a kitchen towel to drain before using.
  • Grab a corn husk and the room temperature masa. Position the corn husk with the wide end pointed down. Using a wooden spoon, spread about 2-3 tablespoons of the masa on the corn husk. Leave a two inch gap on the top, narrow part of the corn husk.
  • Spoon in 2 tablespoons of chicken onto the center of the masa. Place a matchstick of cheese next to the chicken. Then, fold both sides of the masa together, so it seals the meat and cheese inside. Wrap the excess corn husk around the tamale, then flip the narrow end up so nothing will fall out of the tamale. Secure the tamale by tying a thin strip of corn husk around the tamale. Continue this process until you run out of masa/chicken.
  • Steam the Tamales: Place the Instant Pot steamer rack trivet on the bottom of the pot. Pour in one cup of chicken broth. Place a few corn husks on top of the trivet to keep the tamales from falling through. Stand tamales upright in the Instant Pot, leaning against the side of the pot as needed. Press the manual/pressure cook button, and set the cook time for 40 minutes at high pressure. Once pressure cooking is complete, allow to naturally vent for an additional 10 minutes (no need to touch anything on the Instant Pot, just let it sit). Then, turn the valve to venting to release any additional pressure. Remove the tamales and allow to stand for 20 minutes before serving.

Video

Notes

Storage: Store already steamed tamales in the fridge for up to one week. 
Freezing: Store unsteamed tamales in the freezer for up to three months in an airtight container or bag. Alternatively, you can individually wrap each tamale in cling wrap, and place in an airtight ziplock bag.
When you're ready to eat, steam according to the directions in the recipe. No need to thaw before steaming. 
Masa Prep: In case you are low on time, the masa can be prepped and stored in the refrigerator for up to 3 days. Be sure to allow the masa to come to room temperature before assembling your tamales.

Nutrition

Calories: 308kcal | Carbohydrates: 17g | Protein: 16g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 682mg | Potassium: 246mg | Fiber: 2g | Sugar: 1g | Vitamin A: 429IU | Vitamin C: 4mg | Calcium: 246mg | Iron: 2mg