Instant Pot Tamales

🧂 Ingredients

• 1 ball masa harina dough
• 1 tablespoon coconut oil
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ cup chicken broth
• 1 chicken breast

  boneless, skinless
• 1 tablespoon olive oil
• 3 cups water

  divided
• ½ cup mole sauce
• 7 corn husks

Instructions

• 1 Prepare the masa harina dough according to the instructions on the package.
• 2 Add coconut oil to the dough and work it in, breaking it up with your hands.
• 3 Add baking powder, salt, and chicken broth to the dough and continue to knead
  and work together, creating a thick paste. Set aside.
• 4 Place the chicken inside your Instant Pot and drizzle with olive oil.
• 5 Sautee the chicken for 5 minutes, flipping halfway through to ensure a sear on
  both sides.
• 6 Add 1 ½ cups of water to the pot, close the lid, and cook at high pressure for
  10 minutes.
• 7 When cooking time is complete, wait for a natural release.
• 8 Remove the chicken and shred it using two forks.
• 9 In a bowl, mix the chicken with the mole sauce until combined.
• 10 Take a softened corn husk and spread a thin layer of masa dough onto the center,
  leaving space at the edges. Spoon a portion of the filling onto the masa dough.
• 11 Carefully fold the sides of the corn husk over the filling, then fold the bottom
  end up. Repeat the process until all the filling and masa dough are used.
• 12 Add 1 ½ cups of water to your Instant Pot. Using the trivet, place your Tamales
  inside.
• 13 Close the lid and cook at high pressure for 30 minutes.
• 14 When cooking time is complete, do a quick pressure release.
• 15 Remove the corn husks, serve, and enjoy!

Nutrition Info