Making tamales in an Instant Pot couldn’t get any easier. These Instant Pot green chile and cheese tamales are filled with poblano and serrano pepper rajas (strips) and sliced Monterrey Jack cheese. If you are looking to spend less time prepping and making tamales then these Instant Pot tamales de rajas is the way to go.
Green chile and cheese tamales are one of my favorite tamales to make because they are just too easy to prep and cook. Don’t have an Instant Pot? Make these tamales the traditional way - in a large pot with a steamer basket. Just follow this version of tamales de rajas recipe made with jalapeño peppers and queso fresco.
Why you'll like these Instant Pot tamales
- Cooking time is cut in half when using an Instant Pot. Tamales are ready in under one hour
- This recipe is made with vegetable oil instead of lard
- Easy to make and makes a great vegetarian tamal option
Ingredients and tools you'll need
- Masa harina - Found in the international aisle or next to the flours of most groceries stores. Also, can be purchased in hispanic stores or online.
- Poblano and serrano peppers - for the filling cut into strips (rajas) and stems and seeds removed
- Monterrey Jack cheese - 8 oz block is what I use for 12 tamales. You can use more for larger corn husks. You can also use any good melting cheese like Oaxaca cheese, and mozzarella cheese.
- Vegetable oil - or any neutral oil works great
- Baking powder - to help the tamales rise
- Vegetable broth or low sodium chicken broth - for added flavor to the masa - you can also use water, but highly suggest using broth as it adds extra delicious flavor to the masa mixture.
- Chicken bouillon powder (optional) – ½ teaspoon to add some extra flavoring to the masa mixture. This is optional but it really adds great flavor to the masa. If you are using water only instead of broth than do 1 tablespoon of chicken bouillon.
- Kosher Salt - to taste
- Instant Pot - I use this 6 qt Instant Pot
Prep the husks and masa mixture
Step 1: Soak all the corn husks in warm water for at least 30 minutes. This will help the husks soften. Once you are ready to assemble the tamales drain the water, pat dry and set aside.
Step 2: Prep the masa - In a large bowl combine 2 (240g) cups of masa harina, 1 teaspoon of baking powder, 1 ½ teaspoons of salt and chicken bouillon if using. Slowly start adding the warm broth while mixing with your hands. You can also do this method using your stand mixer with paddle attachment. Slowly start adding in the vegetable oil while continuing to mix the masa with your hands until fully incorporated. You will do this for at least 8-10 minutes. If the masa feels too dry and crumbly add a little more broth or water. If the masa feels too wet add a little bit of masa-harina. The dough should feel like a thicker hummus consistency. Taste the masa and add more salt if needed.
How to make tamales de rajas in an Instant Pot
Step 1: In a large skillet over medium-high heat add ½ tablespoon of oil and sauté the strips of poblano and serrano peppers for about 3-5 minutes. Remove from heat and set aside.
Step 2: Assemble the tamales - Shake any excess water from the corn husks. Spread the masa mixture evenly with the back of a spoon about 2-3 spoonfuls of masa down the soft side and wide center of the husk. The wide center of the husk should be pointing down. The amount of masa will depend on how big your corn husk is.
Step 3: Add the filling - Add one to two slices of cheese and 2-3 strips of poblano and serrano strips. The amount of filling will depend on how big the corn husks are.
Step 4: Fold - bring the left side towards the middle covering most of the dough and filling and bring the right side toward the opposite end and lastly bring the pointy top up toward the middle and set aside. You can wrap a knot around the tamales with a strip of husk to secure them from opening. However, this is not needed if you wrap them really well. Continue doing this process until you finish your masa mixture. This recipe makes about 12-15 tamales. The quantity will vary depending the size of your husks.
How to long to cook tamales in an Instant Pot
Step 5: Add tamales to the Instant Pot Pour in 1 ½ cups of water into the Instant Pot and insert the steamer rack trivet. Layer the bottom with a few leftover corn husks. Add the tamales standing with the opening facing upward. To cover some gaps in between the tamales you can add in leftover corn husks.
Close the lid and make sure the valve is on sealing position. Set pressure cook to manual/high and cook for 35 minutes. When time is up let the pressure naturally release for 10 minutes. After 10 minutes carefully release leftover steam. Let the tamales sit in the Instant Pot for another 10 minutes before serving. The tamales should peel easily from the corn husks.
Serving suggestions:
My favorite way to serve these tamales de rajas is with a delicious salsa like molcajete salsa, smoky salsa morita or pico de gallo. Alongside a cup of champurrado or a warm cup of café de olla . You can also serve with a side of Mexican red rice and ensalada de nopales. In addition, you can top with sour cream and chopped cilantro on top.
Variations
You can use different kinds of cheese instead of using Monterrey Jack cheese. Other great options are Oaxaca cheese, mozzarella cheese and queso fresco (Mexican cheese).
Add a few slices of shredded chicken for added protein.
Instead of using poblano and serrano peppers you can just use one type of pepper or you can use jalapeño peppers like I did in this tamales de rajas recipe.
Don't have an Instant Pot?
Cook the tamales the traditional way - in a large stock pot or steamer pot like in this version of Tamales de Rajas recipe. Fill the bottom of your pot with water making sure the water does not go over the steamer basket bottom edge. Cover with lid and bring to a boil and reduce the heat to a simmer and steam for 75 minutes. Check midway to make sure there is still water in the pot. Pour water closer to the edge of the pot making sure you don't pour water over the tamales.
Remove from heat - To check if the tamales are done, pull one tamal out of the pot using tongs and let it cool down for 5 minutes. If the husk peels easily from the masa the tamales are done. If the masa is sticking to the husk then steam for 10-15 more minutes.
Storing Tips
You can store tamales in the refrigerator for up to 5 days. Or you can freeze tamales in a zip top freezer bag for up to 6 months.
How to reheat tamales
- Microwave - is my go to and easiest way to reheat tamales. Heat 1-4 at a time for 45-60 seconds plus 30 second increments more if they need more time.
- Steamer - Add water to a pot with steamer basket and add in tamales standing upright. Bring water to a boil and steam rajas tamales for 15 minutes.
- Oven - you can reheat tamales in the oven at 350 for about 15 minutes or longer if frozen.
Instant Pot Tamales (green chile and cheese)
Equipment
- Instant Pot 6 qt
Ingredients
- 2 cups masa harina 240g
- ½ cup vegetable oil + 1 tbsp (separated)
- 1 teaspoon baking powder
- 1 ½ teaspoon kosher Salt
- ½ teaspoon chicken bullion powder (optional)
- 1 ½ cups chicken broth (or broth of choice)
- 8 oz Monterey Jack cheese sliced lengthwise
- 3 serrano peppers (stems and seeds removed) cut into strips
- 2-3 poblano peppers ( stems and seeds removed) cut into strips
- 1 ½ cups water
Instructions
- Soak all the corn husks in warm water for at least 30 minutes. This will help the husks soften. Once you are ready to assemble the tamales drain the water, pat dry and set aside.
- Prep the masa - In a large bowl combine 2 (240g) cups of masa harina, 1 teaspoon of baking powder, 1 ½ teaspoons of salt and chicken bouillon if using. Slowly start adding the warm broth, while mixing with your hands. You can also do this method using your stand mixer with paddle attachment. Slowly start adding in the vegetable oil while continuing to mix the masa with your hands until fully incorporated. You will do this for at least 8-10 minutes. If the masa feels too dry and crumbly add a little more broth. If the masa feels too wet add a little bit of masa-harina. The dough should feel like a thicker hummus consistency. Taste the masa and add more salt if needed.
- In a large skillet over medium-high heat add ½ tablespoon of oil and sauté the strips of poblano and serrano peppers for about 3-5 minutes. Remove from heat and set aside.
- Assemble the tamales - Shake any excess water from the corn husks. Spread the masa mixture evenly with the back of a spoon about 2-3 spoonfuls of masa down the wide center of the husk. The wide center of the husk should be pointing down. The amount of masa will depend on how big your corn husk is.
- Add the filling - Add 1-2 slices of cheese and 2-3 strips of poblano and serrano strips. The amount of filling will depend on how big the corn husks are.
- Fold the tamales - bring the left side towards the middle covering most of the dough and filling and bring the right side toward the opposite end and lastly bring the pointy top up toward the middle and set aside. You can wrap a knot around the tamales with a strip of husk to secure them from opening. However, this is not needed if you wrap them really well. Continue doing this process until you finish your masa mixture. This recipe makes about 12-15 tamales. The quantity will vary depending the size of your husks.
- Cook tamales in the Instant Pot. Pour in 1 ½ cups of water into the Instant Pot and insert the steamer rack trivet. Layer the bottom with a few leftover corn husks. Add the tamales standing with the opening facing upward. To cover some gaps in between the tamales you can add in leftover corn husks.
- Close the lid and make sure the valve is on sealing position. Set pressure cook to manual/high and cook for 35 minutes. When time is up let the pressure naturally release for 10 minutes. After 10 minutes carefully quick release leftover steam. Let the tamales sit in the Instant Pot for another 10 minutes before serving.
Notes
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