Mamá Maggie's Kitchen

Easy and Authentic Mexican Recipes for the Busy Home Cook

Instant Pot Chicken Tamales

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These Instant Pot Chicken Tamales are ideal for any celebration. Incredibly tasty and ready in half the time, it’s hard not to love these yummy wrapped goodies. Hope you enjoy!

Chicken tamales in an Instant Pot

Now that my dad is in Baja California, Mexico, we have a bigger Father’s Day celebration. Last year, we went to Rosarito, lobster, gifts and more. It was a lot of fun! Not sure what we’re doing this year yet. All I know is that I’m making Instant Pot Chicken Tamales.

Cooked Chicken in a pot

My dad is not much of a beef eater. That’s why I’m making tamales made out of chicken.

Chicken with Tomatillo Sauce in a pot

Shred the chicken and add the green tomatillo salsa. Cook on low heat. Make sure the mixture is wet. You want these to be saucy.

Hand holding folded tamales

You can buy the masa already pre-made, or you can make it from scratch. Here is my recipe and instructional video.

Because we are making these tamales in an Instant Pot, make sure to fold them shorter than longer. The tamales can be fat, but not too tall, or the lid won’t fit.

Water Pouring Into the Base of the Instant Pot

Add water to the bottom. Assemble the tamales inside. Then place the lid.

Chicken Tamale in an opened corn husk on white plate

Remember the hours and hours it normally takes tamales to cook? Well, these Instant Pot Chicken Tamales were done in almost half the time! Awesome, right?!! I couldn’t believe it. If you cut the cooking time, you can eat faster. I’m down for that!!

5.0 from 2 reviews
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Instant Pot Chicken Tamales
Author: 
Recipe type: Dinner
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Taste the authentic Mexican flavors in these delicious Instant Pot Chicken Tamales. Makes for a yummy family dinner or for a special occasion. Enjoy!
Ingredients
  • For the Filling:
  • 2 tablespoons olive oil
  • 2 cups salsa verde
  • ¾ lb chicken breasts - cooked
  • For the tamales:
  • 16 Corn Husks
  • 4 cups prepared masa
  • 1 cup of Water
Instructions
  1. For the Filling:
  2. In a large pot, heat the olive oil.
  3. Add the salsa verde.
  4. Cook for 1 minute, stirring constantly.
  5. Shred the chicken and add to the pot.
  6. Stir to combine.
  7. Bring to a simmer and cook for 5 minutes.
  8. (If you like it saucier, add more salsa verde).
  9. Turn heat off and let cool.
  10. To assemble Tamales:
  11. Soak the corn husks in a warm water for 30 minutes.
  12. Drain water.
  13. Smear a thin layer of prepared masa on each corn husk.
  14. To the middle of the masa layer, add a tablespoon of the chicken filling.
  15. Fold one side of the corn husk in.
  16. Fold the other side in.
  17. Fold the pointy top to the center of the tamale.
  18. Set aside.
  19. Repeat until there are no more corn husks left.
  20. Place the steam rack on the bottom of the Instant Pot.
  21. Add 1 cup of water.
  22. Place all the uncooked tamales on the rack, standing upright.
  23. Lock the lid in place.
  24. Turn the valve to "SEALING."
  25. Set the Instant Pot to pressure cook at high pressure 45 minutes.
  26. When the pressure cooking is done, let the steam release for about 10 minutes.
  27. Then turn the valve to "venting."
  28. It will release any leftover steam.
  29. Remove the lid very carefully.
  30. Place tamales on a plate.
  31. Let stand for 15 minutes.
  32. Enjoy!

Check out more tamale recipes:

Pickled Jalapeno and Cheese tamales
Beef Tamales
Chicken Tamales
Northern Style Bean Tamales

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Comments

  2. I’m drooling over here! I love love love homemade tamales! Your recipe looks amazing! I love that you made them in an instant pot because I have an instant pot! Pinning this recipe to make ..YUM!

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