recipe

Instant Pot Chicken Tamales with Salsa Verde

Instant Pot Chicken Tamales with Salsa Verde are easy to make and sure to impress. Packed with juicy chicken and topped with your favorites.

Prep Time 20 mins

Cook Time 25 mins

servings 8

Ingredients

Shredded Chicken
2 lbs Foster Farms Free Range Simply Raised Chicken Breast Fillets
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
1 onion, peeled and cut in half
2 cups water
Tamales
16-20 dried corn husks (available at most Hispanic or International grocery stores or online)
3 cups masa harina
1 cup lard, or shortening
1 ½ teaspoons baking powder
½ teaspoon salt
2 cups water, or chicken stock
Additional Ingredients
1 cup salsa verde, homemade or store-bought
Optional garnishes: sour cream, shredded cheese, cilantro, and additional salsa verde sauce

Directions

Start by submerging the corn husks in hot water and let them sit for 30 minutes. Leave in water until ready to assemble.

Chicken:

1) Place a steamer rack in an Instant Pot or pressure cooker. Add 2 cups of water to the pot, or follow recommended manufacturer amount for steaming.

2) Sprinkle both sides of the chicken breast with garlic powder, salt, and pepper. Place the chicken and onion into the Instant Pot. Seal and cook on MANUAL HIGH pressure for 12 minutes.

3) Let the pressure release naturally for 10 minutes, then carefully open the lid. Use 2 forks to shred the chicken, stir together with the onion, and set aside.

Tamales Mixture

1) While the chicken is cooking: Beat the lard with a stand or hand mixer until smooth, about 2 minutes.

2) Whisk together the masa, baking powder, and salt in a medium bowl.

3) Slowly add the dry ingredients to the mixer and beat on low until well combined with the lard. Slowly pour in the water and beat until combined. Be sure to scrape down the sides. The consistency should be similar to wet dough and it will spread like peanut butter.

Assembly:

1) Remove the softened corn husks from the water and shake to drain the excess water.

2) Spread about a ¼ cup of the masa tamale mixture onto a corn husk to create a thin and even layer, leaving at least ½-inch of the edges exposed.

3) Scoop about 2 to 3 tablespoons of the shredded chicken into the center. Top with 1 tablespoon of the salsa verde.

4) Fold the left side of the corn husk over, then fold the right side over to tightly wrap. Fold up about an inch of the bottom pointed end to square off. 5) Repeat for remaining tamales.

5) Add the prepared tamales to the Instant Pot standing vertically on the steamer tray, with the sealed ends down.

6) Seal and cook on MANUAL HIGH pressure for 35 minutes. Let the pressure release naturally for 10 minutes, then carefully open the lid. Note: it is critical to let them sit before removing to allow the masa shells to firm up. Serve with desired toppings.

Recipe credit: @platingpixels