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I found this recipe / technique here flavorrd.com/2014/04/instant-pot-tamale-party/ ... I tend to use 2-2 1/2 C water rather than 1. Just make sure that the water does not touch the tamales.

With Instant Pot it’s very easy to pull this off, because the cooking process is so much faster and totally hands-off. Cooking my batches took no more than 45 minutes from first button press to full natural release. The resulting tamales were wonderfully moist.

Make your tamales following this video: www.youtube.com/watch?v=qSyW6JwwDYw -- 6 Easy Steps to Little Grandma's Tamales Mexican Cooking Class. Then steam them following the directions below.

Also see Grandma Salazar’s Tamales

If using ground beef for the tamales, see If using ground beef for the tamales, see Spicy Ground Beef for Tamales

Serve tamales with Cilantro-Jalapeño Jicama Slaw
Ingredients
  • prepared tamales
  • 2-2 1/2 cups of water
Steps
  1. Prepare and fold your tamales according to the cited video recipe above.
  2. Pour the water into Instant Pot, and insert the steamer rack.
  3. Arrange the tamales, open-side-up, vertically in the Instant Pot. Lean them against the sides of the pot and prop them up against each other to maximize your capacity, but leave a small amount of empty space to ensure that the pot will properly pressurize.
  4. Close the lid and set the vent to SEALING position.
  5. Press "Manual" and adjust the time to 20 minutes.
  6. Let the tamales come to pressure and cook.
  7. IMPORTANT: When the timer rings after cooking, press "Cancel" and wait for the pressure indicator to release naturally before serving.
  8. Freezing Homemade Tamales:
  9. Leave the cooked homemade tamales in their corn husks and cool them completely on wire cooling racks. Check frequently to see if they have cooled yet, as they will spoil if they are left at room temperature for too long.
  10. Place the tamales in airtight food storage containers. Large plastic food storage containers work well, although they can be bulky and hard to pack into a small freezer. Another alternative is plastic food storage bags designed for freezer use. If the tamales are not packaged well, they may get freezer burn and not have as good of a texture.
  11. Put your homemade tamales in the freezer, where they can be stored for up to six months.
  12. Reheating Frozen Tamales:
  13. Thaw the tamales thoroughly in the refrigerator. This will typically take just two to three hours for a few tamales, but can take a day for a larger container of frozen tamales.
  14. Leave the husks on the tamales if you are going to reheat them by steaming them. They can be steamed in a tamale steamer for 30 minutes or in the microwave with a small amount of water for 2 to 5 minutes.
Notes