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    Home » Recipes » Main Courses with Meat

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    Chicken Tamales Made Faster with a Pressure Cooker

    Published: Sep 10, 2019 · Modified: Sep 1, 2022 by Audrey · This post may contain affiliate links ·

    Jump to Recipe Print Recipe
    Make your own flavorful Chicken Tamales at home for holidays and other special occasions in your Pressure Cooker.

    Make delicious moist and flavorful Chicken Tamales faster using a pressure cooker.

    opened chicken tamale on a plate with plate of unopened tamales

    I found this recipe in a file of my mother's after she passed away. It is from her younger brother Clark Smith. Since I had a bag of masa mix that my brother bought when he visited and made fried catfish, I knew I had to make it. I altered the directions to make them in my Instant Pot because I didn't want to wait as long. I love tamales!

    The pressure cooker does a great job of speeding up the cooking of both the filling and the tamales themselves. But it doesn't do anything to spread up the rolling process. The best way to handle that is to recruit help.

    The key to a good tamale is the right ratio of masa to filling. The masa does not expand much as it steams, so you want about a 50 to 50 ratio. Enough masa to go all the way around the filling but not so much that is feels like all masa. Of course adding the cooking liquid to the masa does make it incredible tasting.

    You can also buy prepared masa at a Mexican specialty market, or at most mainstream grocery stores around holiday time. At least here in California.

    opened chicken tamale on a plate with plate of unopened tamales

    Recipe

    Print Recipe Pin Recipe

    Ingredients
     

    • 1 tablespoon olive oil
    • 3 ½ pounds boneless chicken breasts or thighs (cut into quarters)
    • 1 cup celery (diced)
    • ½ cup onion (diced)
    • 1 tablespoon cilantro
    • 1 teaspoon chipotle
    • ¼ cup chili powder
    • 1 quart water or chicken broth
    • 4 cups instant masa mix
    • 2 teaspoons baking powder
    • 2 teaspoons salt
    • 1 ⅓ cup lard or vegetable shortening
    • corn husks

    Instructions
     

    • Add olive oil to the pressure cooker and turn to saute (or medium high heat if using stove top). Brown the chicken pieces on both sides.
    • Add celery, onion, cilantro, chipotle and chili powder. Cover the ingredients with water or broth. Close pressure cooker and switch to high pressure for 10 minutes. Let pressure release naturally.
    • Coarsely chop the chicken. Remove 3 cups of cooking liquid and set aside. Add chicken back to remaining liquid.
    • Soak corn husks in warm water for at least 15 minutes.
    • In a medium bowl, combine masa mix, baking powder and salt. Add the reserved cooking liquid to make a soft dough.
    • In another bowl, whip lard or shortening with a beater until fluffy. Beat into the masa dough until smooth.
    • Spread masa mix on the corn husks. Add a tablespoon of chicken to the middle. Close the husks folding toward the inside.
    • Place tamales in a steamer basket that will fit in the pressure cooker open side up.
    • Add 2 cups of hot water to the bottom of the pressure cooker. Add steamer basket. Pressure cook for 20 minutes on high. Let pressure release naturally.

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    Reader Interactions

    Comments

    1. Marilyn Lesniak

      September 10, 2019 at 11:51 am

      Thank you for hosting! This is what was served during the week 9-2- to 9-6 in my home. On Tuesday morning was Apple and Cinnamon Steel Cut Oatmeal. Wednesday we served a delicious Marinated Apple Pork Tenderloin. Wrapping up this first apple week in Michigan we enjoyed an Apple Streusel French Toast Bake. Enjoy!

      Reply

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