Cinco De Mayo Recipe - Healthy Chicken Tamales in Instant Pot

Ingredients:
1 x bag of Corn Husks (25-30 pieces)
1 & 1/2 cups of Fine Corn Flour (Masa)
1/4 tsp of baking powder
1/2 tsp of salt
1/4 cup of Olive oil
1 & 1/2 cups of warm chicken stock
1 lbs of chicken breast or 2 large chicken breast
1 cup of Salsa Verde

Directions:
Filling: Salsa Verde Chicken - Put salsa verde in Instant Pot and add your chicken breast. Cook on high pressure for 20 minutes. Once cooked, shred chicken with 2 forks. Set aside if assembling right away or store in refrigerator covered in a container for the next day to prepare. Clean Instant Pot or Pressure Cooker for steaming the tamales.

Corn Husks - Preparing the corn husks, boil water in pot on stove. Once water has boiled, turn off heat and add your corn husks to the water and cover with a lid. Let them soak for 30 minutes. Drain water and set aside for husks dry.

Masa: Use a stand mixer with the paddle set up. Add your corn flour, baking powder, olive oil and salt. First, mix it slowly while gradually adding in your chicken stock. Mix it on medium speed and continue to add the stock until you see a nice smooth dough forming. You can set this aside or store in refrigerator covered in a container for the next day to prepare.

Preparing the tamales:
1. Take dried corn husk. If not dried, pat dry with paper towel before assembling.
2. Take about 2 Tbsp of Masa and spread in the middle of the corn husk with a spoon.
3. Add about 1/4 cup of the chicken filling on top of the masa in the middle.
4. Fold the sides to close, and fold again at the bottom to close the end. You can tie them with a strip of corn husk.

Steaming in Instant Pot or Pressure Cooker:
1. Depending on size of Instant Pot or Pressure Cooker add 1-2 cups of water or enough water to the amount of tamales you can put in your pot. Ensure water doesn't touch the tamales and tamales don't touch the lid of the pot or the pressure will not work properly. I trimmed the tops to fit accordingly.
2. Place your trivet on the bottom and place tamales standing up around the pressure cooker.
3. Set the timer for 20 minutes on high pressure. Once timer is done, release the pressure & wait for a couple of minutes.
4. Remove the tamales from the pot and check to see if the masa is fully cooked. It will easily remove from the corn husk.
5. Serve with rice, refried beans and chopped tomatoes. Enjoy!
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