• ¼ cup (50 g) solid coconut oil
  • 12 oz (300 g) masa dough
  • ½ cup chicken broth
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ cup chicken
  • ½ cup mole
  • 12 corn husks moistened in hot warm
  • Using a mixer, beat the coconut oil until smooth and add the dough, chicken broth, baking powder, and salt. You should have a soft mixture. Set aside.
  • Mix chicken with the mole. Spread out a banana leaf and place a spoonful of masa on it. Top with mole chicken and cover with more masa if necessary. Wrap the tamale in the leaf.
  • Place rack on the bottom of the Instant Pot® bowl, add 1 cup water, and then put the tamales on top. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 3 Minutes.
  • Once the time is up, press Cancel and turn the steam release handle to Venting.
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