Tamales Made in a Pressure Cooker
Try this Tamales made in a Pressure Cooker recipe, or contribute your own.
Try this Tamales made in a Pressure Cooker recipe, or contribute your own.
- Carbohydrate 0.5900155 g
- Cholesterol 0.49 mg
- Fat 0.107963 g
- Fiber 0.001325 g
- Protein 0.4060225 g
- Saturated Fat 0.067179 g
- Serving Size 1 1 - 22 (12g)
- Sodium 12.8647 mg
- Sugar 0.5886905 g
- Trans Fat 0.00551949999999998 g
- Calories 5 calories
Step-by-step
- Mix everything except liquid.
- Slowly add enough liquid until it's a playdoh consistency—soft and easy to mold, but doesn't stick to your hands. If it's too wet, add more masa or if it's too crumble (too dry), add more liquid but a little at a time until you get it just right.
- You can use any filling you want. I used some leftover pulled pork, some green enchilada sauce, and a small slice of Monterey Jack cheese in each one.
- Take a moistened corn husk, place some masa on the husk, and pat it down into an approximate rectangle. If you are making a ton at a time, you might want to invest in a Tamale spreader. It spreads the masa evenly on the corn husk every time so you can quickly do a large quantity.
- Add your filling.
- Pull each side of the husk toward the center, so the dough covers the filling. Then finish wrapping with the husk, and fold the small pointy side up.
- Place tamales, folded side down and open end up, either on the trivet or in a steamer basket. I actually took the insert out of the IP, left the trivet in, and put the insert on its side so I could stack the tamales in without them falling over.
- Once it was mostly filled, I could right the insert and the tamales stayed standing up. Then I just put the insert back in the pressure cooker. I added 2 cups water along the side.
- Now close the pressure cooker. Make sure the valve on the top is set to "sealing."
- Press manual (should be high pressure), adjust the setting to 18 minutes.
- It will take about 15 minutes for it to come to pressure so don't be surprised if it doesn't start right away.
- After the 18 minutes is up, I let it sit (natural pressure release) for 10 minutes. The machine will start to count for you.
- Then released the rest of the pressure (quick release) by poking the valve with a wooden spoon to switch from sealing to "venting". This will release any pressure that is still built up in the machine.
- To eat, you unwrap the tamale and discard the husks (they are only used in the cooking process).
My Pressure Cooker Tamale Adventure: A Weeknight Wonder
As a busy working mom, time is my most precious commodity. Dinner prep often feels like a race against the clock, a constant battle to create healthy, delicious meals without sacrificing precious family time. So when I discovered the magic of making tamales in my pressure cooker, it felt like winning the lottery! Gone were the hours of steaming, replaced by a surprisingly quick and efficient process that left me with tender, flavorful tamales – a true testament to the power of kitchen shortcuts.
My initial foray into tamale-making was, let's just say, a bit chaotic. I’d envisioned myself gracefully crafting these little bundles of joy, but the reality was a slightly messy affair involving sticky masa, rogue corn husks, and a generous amount of flour on my apron. But even with the initial bumps in the road, the results were worth every sticky finger. The pressure cooker worked like a charm, transforming tough, dry masa into perfectly cooked, melt-in-your-mouth goodness.
The beauty of this recipe is its adaptability. The filling is entirely up to your imagination! One night, it might be savory pulled pork with a tangy chipotle sauce. Another night, I'll whip up a vegetarian delight with black beans, corn, and cheese. The possibilities are endless, allowing for exciting culinary experimentation without added fuss. This flexibility is key in our busy lives – keeping dinner exciting and preventing the dreaded dinner-time rut.
What makes this pressure cooker method even better is the ease of cleanup. Forget scrubbing stubborn corn husk residue from multiple pots and pans. The pressure cooker simplifies everything, leaving you with minimal cleanup and maximum deliciousness. It’s a win-win situation for any busy person.
Beyond the sheer convenience, making tamales has become a bonding experience for our family. The process, while streamlined, still allows for that intimate kitchen experience. My children love to help me with the simple tasks—adding the filling, carefully folding the husks. It’s a moment of shared creativity and connection, a precious memory woven into the very fabric of our weeknight dinners.
So, if you’re a busy parent, a professional juggling multiple roles, or simply someone who appreciates a delicious, satisfying meal without the endless hours in the kitchen, give this pressure cooker tamale recipe a try. It's a game-changer, a culinary shortcut that elevates weeknight dinners to a new level of ease and enjoyment. Trust me, the delicious results will speak for themselves, transforming what could be a tedious task into a fun, rewarding experience.
This pressure cooker tamale recipe is not just a recipe; it's a testament to the power of efficient cooking and the joy of sharing a home-cooked meal with loved ones. It’s a celebration of flavors, a symbol of togetherness, and a simple act of love expressed through food. This is more than just a quick meal; it’s a shortcut to creating lasting memories in the heart of your home.
The aroma alone is enough to bring the whole family running, and let's be honest, who doesn’t love a warm, comforting tamale on a chilly evening? But what really sets this recipe apart is its versatility. You can tailor it perfectly to your tastes and dietary needs, making it the ideal centerpiece for any gathering, from a casual weeknight dinner to a festive family celebration.
Beyond its practicality, this recipe embodies the essence of efficient living. It's a symbol of how we can balance our busy lives with the simple joys of home-cooked meals, proving that delicious food and family time don't have to be mutually exclusive. It's a recipe for success, both in the kitchen and in life. So, embrace the simplicity, savor the flavors, and enjoy the moments created around this delightful dish.
Ingredients You'll Need:
- 1 tablespoon baking powder
- 1.5 teaspoon salt
- 4.5 cups masa ( Maseca brand tamale masa is recommended)
- 3 sticks butter (or 1/3 cup warm/liquid bacon grease)
- 2-3 cups liquid (warm water works well)
