Instant Pot Tamales
Technique adapted from Hip Pressure Cooking. The purpose of this recipe is to create simple instructions specific to Instant Pot. I have glossed over most of the prep work, and focused here on the cooking procedure. For specific ingredient quantities and instructions, as well as more general guidelines for other pressure cookers, see the original version.
- dried corn husks soaked in hot water
- masa harina dough pre-made or prepared according to instructions on package
- savory fillings of your choice
- 1 cup of water
Prepare and fold your tamales according to the cited recipe. Pour the water into Instant Pot, and insert the steamer rack.
Arrange the tamales, open-side-up, vertically in the Instant Pot. Lean them against the sides of the pot and prop them up against each other to maximize your capacity, but leave a small amount of empty space to ensure that the pot will properly pressurize.
Close the lid and set the vent to sealing position. Press "Manual" and adjust the time to 20 minutes. Let the tamales come to pressure and cook. When the timer rings after cooking, press "Cancel" and wait for the pressure indicator to release naturally before serving.