3½poundsboneless chicken breasts or thighs(cut into quarters)
1cupcelery(diced)
½cuponion(diced)
1tablespooncilantro
1teaspoonchipotle
¼cupchili powder
1quartwater or chicken broth
4cupsinstant masa mix
2teaspoonsbaking powder
2teaspoonssalt
1⅓cuplard 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 or two of chicken to the middle. Close the husks folding toward the inside. Fold the top and bottom toward the center and secure with string or a strip of corn husk.
Place tamales in a steamer basket that will fit in the pressure cooker.
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.