Pressure Cooker Chicken Tamales Recipes

PRESSURE COOKER CHICKEN TAMALES

Steps:

• Mix masa, salt, and baking powder together in a large bowl; add 3 cups water and mix. Stir vegetable shortening with the masa mixture; knead to incorporate. Remove husks from water and pat dry. Working in batches, spread about 3 tablespoons of the masa mixture onto the widest part of each husk. Top masa with 1 tablespoon shredded chicken. Fold sides of a husk around the filling and then fold the bottom narrow flap of husk over the center; secure closed with kitchen twine. Repeat with remaining portions. Pour remaining cup water into pressure cooker pot. Lay the steam rack over the water. Arrange the tamales on the rack so they are standing upright. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 40 minutes on High pressure. Allow pressure to release naturally for 10 minutes, then set steam vent to Venting to quick-release remaining pressure. Remove tamales to a plate; let cool until the filling sets, 15 to 30 minutes.

PRESSURE-COOKER TAMALES

Steps:

• Place corn husks in a large bowl, cover with cold water, and weigh down with a plate to keep husks submerged. Soak until softened and pliable, about 30 minutes.
• Heat broiler with rack 4 inches from heating element. Cut poblanos in half lengthwise and remove seeds and veins. Place cut side down on a baking sheet, and broil, turning often, until charred on all sides, about 8 minutes. Transfer to a bowl, cover with plastic wrap, and let stand for 15 minutes. When cool enough to handle, rub with a paper towel to remove skins, being careful not to tear flesh. Cut into thin strips.
• With a mixer, beat butter until light and creamy, about 2 minutes. With your hands, mix masa harina, 1 teaspoon salt, and the warm water until it forms a dough. Add masa mixture to butter and continue to beat until light and fluffy, about 2 minutes.
• Remove husks from water, letting excess drip off. Working in batches, lay husks on a work surface, long sides closest to you. Tear two to three husks into 1/4-inch strips; reserve for tying. Spread about 1/4 cup dough thinly on center of each husk into about a 3-by-4-inch rectangle. Place a few poblano strips and a rounded tablespoon cheese in the center of dough. Bring together two long sides, to encase dough. Fold in two shorter sides. Use a strip of husk to tie tamale loosely closed.
• Place a 1-inch rack in 6- to 8-quart pressure cooker and fill with 3 cups water. Place the steamer insert on rack. Place tamales standing upright in steamer insert. Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 15 minutes. Remove from heat, quickly release pressure, then remove lid. Let cool slightly.Electric: Secure lid. Manually set cooker to 15 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid. Let cool slightly.
• Serve with cilantro and salsa.

TAMALES - PRESSURE COOKER STYLE RECIPE - (4.3/5)

Steps:

• Note: This recipe yields five times as much pork as you will need to make tamales. it is great over saffron rice with the jus that it cooks in. FOR TAMALE DOUGH: Purée corn, onion, and garlic in food processor with stock until smooth. In a stainless bowl, place masa harina, sugar, salt, and crushed peppercorns. Add cold butter, lard and cut in as you would with pie dough until the dough resembles corn meal. With mixer, blend in corn mix until lumps are gone. Add goat cheese and cumin and blend until smooth. Set aside. PORK SHOULDER FOR TAMALE FILLING: Combine first five ingredients and rub pork butt thoroughly with spice mix. Refrigerate for about 2 hours. Place butt in pressure cooker and add remaining ingredients except for corn husks. Secure lid, turn heat on high, and bring to a boil (pot will start hissing and whistling). Turn heat down to medium/low and simmer for 1 hour. At the end of that hour, turn heat off and allow the cooker to slowly release all of its pressure. Remove lid, remove pork and chop 6 cups of meat from the butt. Set aside. TAMALES: Lay a corn husk out on a cutting board. Place 4 tablespoons of dough in center. Press dough out into a rectangle about 1/3 inch thick. Place 3 tablespoons of chopped pork butt in middle of dough, running like a ridge from one end to the other. Roll tamale dough and husk around and tied each end with a strip of corn husk so tamale looks wrapped like a piece of candy. Steam tamales for 45 minutes. Remove and serve immediately. They can also be cooled, frozen, and rewarmed for up to 3 months.

CHICKEN TAMALES

Steps:

• Cover corn husks with cold water; soak until softened, at least 2 hours., Place chicken, onion, salt and garlic in a 6-qt. stockpot. Pour in 3 qt. water; bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 45-60 minutes. Remove chicken from broth. When cool enough to handle, remove bones and skin; discard. Shred chicken. Strain cooking juices; skim fat. Reserve 6 cups stock., For dough, beat shortening until light and fluffy, about 1 minute. Beat in small amounts of masa harina alternately with small amounts of reserved stock, using no more than 2 cups stock. Drop a small amount of dough into a cup of cold water; dough should float. If not, continue beating, rechecking every 1-2 minutes., For filling, heat oil in a Dutch oven; stir in flour until blended. Cook and stir over medium heat until lightly browned, 7-9 minutes. Stir in seasonings, chicken and remaining stock; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until thickened, about 45 minutes., Drain corn husks and pat dry; tear 4 husks to make 20 strips for tying tamales. (To prevent husks from drying out, cover with a damp towel until ready to use.) On wide end of each remaining husk, spread 3 tablespoons dough to within 1/2 in. of side edges; top each with 2 tablespoons chicken filling and 2 teaspoons olives. Fold long sides of husk over filling, overlapping slightly. Fold over narrow end of husk; tie with a strip of husk to secure., Place a large steamer basket in the stockpot over water; place tamales upright in steamer. Bring to a boil; steam, covered, adding hot water as needed, until dough peels away from husk, about 45 minutes.

INSTANT POT® TAMALES

Steps:

• Place 20 dried husks in a large Dutch oven and cover with water. Place a plate or bowl filled with water on top of husks to keep submerged. Let soak for at least 3 hours (or up to 24 hours), flipping occasionally until husks are softened.
• Meanwhile, prepare the filling: Combine 2 cups water, onion, garlic, chili powder, salt, chipotle powder, and cumin in a multi-functional pressure cooker (such as Instant Pot®). Cut pork shoulder into 4 equal pieces and add to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
• While the filling is cooking, prepare the sauce: Split chile peppers and remove seeds and membranes. Cut into 1- to 2-inch pieces (there is no need to cut the de arbol chiles.) Place chiles, 2 cups chicken stock, tomatoes, and garlic cloves in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until tomatoes are fully softened, about 30 minutes.
• Carefully pour the sauce mixture into a blender. Secure the lid and remove the center piece to allow steam to escape. Place a clean towel over the opening and process on high speed until completely smooth, 2 to 3 minutes.
• Carefully transfer blended hot mixture back to the saucepan. Stir in remaining 1 cup chicken stock, cumin, salt, and onion powder. Return mixture to a simmer over medium-high heat. Reduce heat to low and simmer, stirring occasionally, until sauce has thickened and color is a deeper red, about 30 minutes.
• When the filling has finished cooking, release pressure using the natural-release method according to manufacturer's instructions for 10 minutes, then use the quick-release method to release remaining pressure, 1 to 2 minutes. Unlock and remove the lid.
• Remove pork to a shallow baking dish. Discard any fat and shred meat using 2 forks. Place shredded meat in a bowl.
• Strain cooking liquid through a fine mesh strainer and discard solids. Skim as much grease as possible from the liquid. Reserve 1 cup strained cooking liquid for cooking the masa and discard any remaining.
• Combine masa, 2 teaspoons salt, and baking powder for masa mixture in a stand mixer fitted with the paddle attachment; mix on low speed until completely combined, 1 to 2 minutes. Increase speed to medium and gradually add melted, warm lard alternately with 1 cup reserved, warm cooking liquid and 2 cups warm water; beat until dough is completely combined. Increase speed to medium-high and beat until dough is light and fluffy, 4 to 5 minutes. The dough should resemble a loose cookie dough; adjust by adding 1 tablespoon warm water at a time, if needed.
• Stir 1 cup sauce and remaining 1/2 teaspoon salt into the shredded meat; set filling aside. Set remaining sauce aside for serving.
• Drain husks and cover with a damp paper towel. As you prepare the tamales, make sure they are not longer than 4 to 5 inches in order to fit in the pressure cooker with the lid closed.
• Place one damp husk on a work surface with the pointed end facing you (it will make a capital "V" shape.) Spoon 1/4 cup masa mixture onto the husk. Using damp fingers and starting near the top of the husk, press mixture into a 4-inch square; leave 1 inch clear at the top of the husk, and 3 to 4 inches clear at the bottom. Place 1 heaping tablespoon of filling in a vertical line down the center of the masa. Grab both sides of the husk and bring them together until they meet and are touching. Pull the left side of the husk away, and wrap the right side over the masa mixture. Take the left side and wrap it tightly over the right side, completely enclosing the filling. Fold the bottom of the husk over the seam and tie with a strip of corn husk, if desired. Repeat to make remaining tamales.
• Stand tamales up vertically with the open side up in the steamer basket of the Instant Pot®. Place the trivet in the cooker and add 2 cups tap water. Place steamer basket on the trivet, and close and lock the lid. Select high pressure and set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes, then use the quick-release method to release remaining pressure, 1 to 2 minutes. Unlock and remove the lid.
• Let tamales rest in the cooker for 10 minutes before serving.
• Meanwhile, warm the remaining sauce to serve with tamales.