The pressure builds and you start counting down minutes until you eat. You throw all the ingredients in the pot, close that lid tight, and set the valve. You catch the hiss of steam escaping when it seals up good, and the float valve pops up to show pressure’s building. This is the part where you wait, but you're already imagining that tender pull of juicy chicken ready to shred.
Every minute feels longer as you watch the clock with excitement. You remember the last time you did this and how the flavors burst through the masa and chicken all perfect. It’s kinda like a countdown to yum, and you spot the little signs it’s almost done when the timer dings.
When you finally get the valve to slow release, that hiss sounds sweeter than chocolate. You open the lid, steam whooshes out, and there’s that perfect smell. You gotta dig in soon, but first, the tamales need a tiny rest before you unwrap those corn husks.
Why Your Cooker Beats Every Other Pot
- Pressure cooking locks in flavors fast, so your chicken gets that rich taste every time.
- The tender pull on cooked meat is unbeatable, you don’t gotta shred for hours.
- It’s super quick compared to slow simmering on the stove or oven baking for hours.
- You can use the quick release or slow release to control the cooking perfectly.
- It saves you from babysitting the pot, just set the timer and walk away.
- Cleanup is easier since it’s mostly one pot for the whole meal.
What Goes Into the Pot Today
- 2 pounds boneless, skinless chicken breast – your protein star here, gotta be fresh or thawed.
- 1 14-ounce can fire roasted tomatoes with juices – gives a smoky, savory base.
- 1 4-ounce can green chilis – adds just the right mild heat and flavor.
- ½ cup chicken stock – keeps it juicy and tender while it cooks.
- A mix of spices: 1 tablespoon chili powder, 1 teaspoon each garlic powder, onion powder, oregano, kosher salt, and ½ teaspoon cayenne pepper if you want it spicy.
- ½ package corn husks – soaked in warm water to get soft and pliable.
- 3 cups maseca flour (masa) – the masa dough heart of the tamales.
- ¼ cup olive oil, ½ teaspoon baking powder, 1 teaspoon kosher salt, and 3 cups fat free chicken stock to mix into that masa dough.
How It All Comes Together Step by Step
- Soak the husks first in warm water at least 30 minutes so they bend without tearing when you roll tamales later.
- Cook the chicken by combining it with fire roasted tomatoes, green chilis, chicken stock, and spices in your pot. Bring it up to a boil, then cover and simmer 20-25 minutes until chicken is cooked right through and tender pull is easy.
- Shred the chicken with two forks once it’s out the pot. Don’t throw away that sauce, pour the chicken back in and mix good so it soaks in all those flavors.
- Mix the masa dough next by stirring maseca flour with olive oil and 2 cups warmed chicken stock. Add a touch more water if it’s too thick – you want spreadable but not runny dough. Bake powder and salt go in here too.
- Prepare the tamales by patting husks dry and spreading 2 tablespoons of masa dough right in center. Spoon 1 to 2 tablespoons of chicken mixture on top of masa. Fold the sides of husks over filling, then fold bottom up to seal each tamale like a little package.
- Steam the tamales upright in a steamer basket or pressure cooker steamer insert (without locking lid) for about 60 minutes until masa feels firm and pulls away clean from the husk. Let rest 5 minutes before unwrapping.
Smart Shortcuts for Busy Days
You don’t always gotta start from scratch when you got a busy day. One cool shortcut is using pre-shredded rotisserie chicken. You just mix it with the sauce you make on the side and skip the long cook.
Masa dough sometimes comes ready-made in stores, so if you wanna save mixing time, grab that. Just check ingredients to keep it healthy.
Soaking the corn husks overnight in the fridge can save some prep time the next day.
Use your pressure cooker steamer basket to multitask by steaming veggies or sides while tamales cook.
Lastly, batch cook and freeze extra tamales for grab-and-go meals later – they steam nicely from frozen.
Your First Taste After the Wait
At last, you peel back that corn husk with eager fingers. The masa is soft but firm, and the chicken inside smells spicy and rich.
The first bite melts in your mouth – tender chicken wrapped in that slightly tangy masa dough and smoky tomato- chili sauce. It’s like a hug on your plate.
That little spicy hint from cayenne sneaks up just right, warming you and making you wanna grab another one.
Every mouthful is wholesome and cozy. You catch yourself slowing down to savor it because it’s just that good after the pressure cooker work.
How to Store This for Later
If you got leftovers or wanna meal prep, storing these tamales right keeps them tasting fresh and yummy. You can refrigerate them in an airtight container for up to 3 days.
For longer storage, freeze your wrapped tamales inside a sealed bag or container. When ready to eat, steam them right from frozen to keep that tender pull perfect.
You can also reheat leftovers in the microwave wrapped in a damp paper towel, but steaming keeps the best texture and flavor.
Common Questions and Real Answers
- Can I use chicken thighs instead? Heck yeah, thighs stay juicy and might even be better if you like extra flavor!
- What if I don’t have a steamer basket? You can improvise with a metal rack or even crumpled foil in the bottom to lift tamales off the pot’s base.
- Is masa dough hard to make? Nah, with masa flour and a few ingredients, it comes together quick and spreads easy on the husks.
- How do I know when the tamales are done? Masa should feel firm and pull clean from the husk. If it sticks, give it more steaming time.
- Can I make these spicy? Yep, just add cayenne or chop in some jalapenos if you’re brave!
- Do I need to quick release or slow release after cooking chicken? Slow release is best for chicken to keep it tender and juicy without drying out.
Also be sure to check out our Delicious Enchilada Pasta: A Flavorful Tex-Mex Fusion Dish and Cheesy Taco Sticks Recipe for more tasty Mexican-inspired meals. If you're looking for easy weeknight dinners, our Garlic Mushroom Pasta Recipe is a great choice to try.
For snacking, try making Mozzarella Stuffed Rosemary Parmesan Soft Pretzels or Delicious Tortilla Burger Recipes that everyone will love. Planning for holiday treats? The Cake Mix Christmas Cookies are quick and festive. For a twist on dessert, don’t miss our Pistachio Pudding Sugar Cookie Bars.
Pressure cooker enthusiasts might also enjoy the Ultimate Quinoa Instant Pot Cooking Guide and Delicious Balsamic Chicken Recipe for healthy, hearty meals.
Healthy Chicken Tamales
Equipment
- 1 Steamer basket or pressure cooker insert
Ingredients
Ingredients
- 2 pounds Boneless, skinless chicken breast
- 14 ounce can Fire roasted tomatoes with juices
- 4 ounce can Green chilis
- ½ cup Chicken stock
- 1 tablespoon Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Oregano
- 1 teaspoon Kosher salt
- ½ teaspoon Cayenne pepper optional
- ½ package Corn husks soaked in warm water
- 3 cups Maseca flour (masa)
- ¼ cup Olive oil
- ½ teaspoon Baking powder
- 1 teaspoon Kosher salt
- 3 cups Fat free chicken stock
Instructions
Instructions
- Soak the husks first in warm water at least 30 minutes so they bend without tearing when you roll tamales later.
- Cook the chicken by combining it with fire roasted tomatoes, green chilis, chicken stock, and spices in your pot. Bring it up to a boil, then cover and simmer 20-25 minutes until chicken is cooked and tender.
- Shred the chicken with two forks once it’s out the pot. Pour the chicken back in and mix well with cooking sauce.
- Mix the masa dough by stirring maseca flour with olive oil and 2 cups warmed chicken stock. Add baking powder and salt. Adjust with more water if needed for spreadable consistency.
- Pat husks dry, spread 2 tablespoons masa dough in the center, top with 1-2 tablespoons chicken filling. Fold husk sides over and fold bottom up to form tamale.
- Place tamales upright in a steamer basket or pressure cooker insert. Steam uncovered for 60 minutes or pressure cook per device directions.
- Let tamales rest 5 minutes before unwrapping and serving.
- Serve warm with your favorite salsa or taco sauce.
