Instant Pot Easy Tamales | Best Beginner Tamales Recipe

pork

🥗Healthier: chicken breast

💰Cheaper: ground turkey

Chicken breast is leaner, while ground turkey is often more affordable.

cornmeal

🥗Healthier: masa harina

💰Cheaper: all-purpose flour

Masa harina is traditional, but all-purpose flour can be used for a different texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

chicken broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is healthier, while water with seasoning is cost-effective.

Start by preparing the filling; it should be cold or at room temperature before mixing with corn mixture.

In a big bowl, add 1.5 cups water and Better Than Bouillon chicken broth for the marinade.

Add 2 tablespoons of Goya Adobo seasoning and 0.5 tablespoon of salt to the marinade.

Add boneless pork stew meat (cut into 1 inch pieces) to the marinade and ensure all pieces are submerged.

Cover the bowl with wrap and refrigerate for at least 4 hours, preferably overnight.

Pour the marinated pork and liquid into the Instant Pot, ensuring it has enough liquid to come to pressure.

Seal the Instant Pot lid, set the vent to sealed, and cook on manual high pressure for 20 minutes.

Allow the Instant Pot to naturally release pressure for 15 minutes after cooking.

While the filling cools, prepare the wrapping materials; if using foil, cut 10-inch squares from a roll.

If using corn husks, soak them in water for 20 minutes, ensuring they are clean and free of debris.

Prepare kitchen twine, cutting 20 pieces at least 24 inches long for wrapping the tamales.

To prepare the corn, use a smaller bowl upside down inside a larger bowl to catch the kernels as you cut them off the cob.

Strain the liquid from the filling and reserve it; shred or cut the pork into bite-sized pieces for the filling.

Cooking Techniques

Equipment Needed

Spice Level: