In any Mexican family, tamales are a pretty big deal. In Mexico, there are hundreds of combinations of the tamal… you could literally make them with anything you desire. You can use beef, chicken… cheese and chiles, or even beans and chorizo.
Tamales are usually common around holidays — or, special occasions – perhaps birthdays, Christmas, Easter, Thanksgiving or else.
And while they are truly a labor of love, they are much less labor intensive if you have an Instant Pot. We picked up an Instant Pot in 2015 and it was a total game changer when it comes to tamales.
Using the Instant Pot to make tamales would be most appropriate if you needed to whip out 18 or less tamales rather quickly. However, if you need to make 4-5 + dozen, then the stovetop stock pot steamer would be your better option.
Making Tamales in the Instant Pot (Pressure Cooker)
Soak your husks in a clean sink, or in a deep dish of water and set a plate on top to keep them submerged. Drain them once they are soft and place on a damp towel on your counter. Fold the damp towel over to keep them moist.
Prepare your salsa – it’s quite easy to make and takes just minutes.
Grab your queso fresco – use homemade queso fresco or purchase in store. Cut into 1/2 inch strips.
Gather your jalapeño chile peppers – roast some fresh jalapeño, remove the skin and slice – or used canned sliced jalapeño.
Gather all your items – prepare the tamales per the directions below. First, spread the masa, then top with fresh cheese,jalapeño, a little salsa, and fold the tamales before repeating with the remainder of the masa.
I hope you love these tamales as much as our family does!
Looking for more tamale recipes: