Instant Pot Tamales (green chile and cheese)
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 melty sliced Monterrey Jack cheese.
Equipment
- Instant Pot 6 qt
Ingredients
- 2 cups masa harina 240g
- ½ cup vegetable oil + 1 tbsp (separated) (avocado oil works too)
- 1 teaspoon baking powder
- 1 ½ teaspoon kosher salt
- ½ -1 teaspoon chicken bullion powder (optional but highly recommended)
- 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 cups (240g) of masa harina, 1 teaspoon of baking powder, 1 ½ teaspoons of kosher salt and ½ teaspoon 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
You can use different kinds of cheese instead of using Monterrey Jack cheese. Other great options are Oaxaca cheese, mozzarella cheese, Pepper Jack and queso fresco (Mexican cheese).
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.
*kosher salt - I use Diamond Crystal brand
* chicken bullion powder - start with ½ teaspoon and add more if needed. I find that ¾ teaspoon is perfect.
Did you make this recipe?Leave a comment below and tag @espressomykitchen on Instagram