Ingredients
Scale
- 2 cups masa harina
- 1 cup chicken broth
- 1 cup shredded cooked chicken
- 1/2 cup grated cheese
- 1/4 cup vegetable oil
- 1 teaspoon baking powder
- 1 teaspoon salt
- 12 corn husks
Instructions
- Soak corn husks in warm water for 30 minutes.
- Mix masa harina, baking powder, and salt in a bowl.
- Add vegetable oil and chicken broth. Mix until smooth.
- Spread masa mixture on soaked corn husks.
- Add shredded chicken and cheese.
- Fold the husks and place in the Instant Pot.
- Add water to the pot and cook on high pressure for 30 minutes.
- Release pressure and serve tamales warm.
Notes
- Use cooked chicken for best results.
- Adjust seasoning to your taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 tamale
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
Keywords: how to make chicken tamales, chicken tamales recipe, Instant Pot tamales