Instant Pot Tamales Recipe with Pork and Roasted Green Chile

1. Season the pork generously with salt and pepper. Select Sauté on the Instant Pot and warm the oil. In batches, sear the pork until browned on all sides, about 3 minutes a side. Using tongs or a slotted spoon, transfer the pork to a plate. 
2. Add the onions to the pot and cook, stirring occasionally, until tender and translucent, about 3 minutes. 
3. Stir in garlic for 1 minute, return the pork to the pot, add the broth and chile, and give everything a good stir. 
4. Lock the lid in place and turn the valve to Sealing. 
5. Press the Manual/Pressure Cook button and set the cook time for 1 hour at high pressure.  
6. Let the steam release naturally for about 10 minutes, then turn the valve to Venting to release any residual steam. 
7. Carefully remove the lid and, using a slotted spoon, transfer the pork mixture to a bowl. Using 2 forks, shred the pork. 
8. Season with salt and pepper if needed, stir well and let cool to room temperature. Using pot holders, lift out the inner pot, rinse well, and return the inner pot to the Instant Pot housing.

Prepare Hojas (Corn Husks):

1. Soak corn husks in water for an hour before using, rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using.

Masa:

1. Combine lard, salt, and baking powder using an electric mixer, beat at medium-high speed until well whipped, about 1 minute.
2. Add one-fourth of the masa at a time to the lard, beating between additions until thoroughly incorporated.
3. Slowly add chicken stock and continue beating until dough is light and has a soft and spreadable hummus-like texture. If it’s too dry, mix in a little more broth; if your dough is too loose, add more masa harina until you get the desired texture. 
4. Cover the masa and set aside.

Spread Masa:

1. Place the wide end of the husk on the palm of your hand, narrow end is at the top. Starting at the middle of the husk spread 2 tablespoons of the masa with the back of a spoon in a rectangle or oval shape, using a downward motion towards the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk. 

Fill Corn Husks:

1. Spoon 1 ½ tablespoons of filling down the center of the masa. Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it’s a snug closure so the tamal will not open during steaming. Secure by tying a thin strip of corn husk around the tamal. This will keep the tamal from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded. 

Steam Tamales in an Instant Pot:

1. Pour 1 cup water into the Instant Pot and insert the steam rack.  
2. Arrange a few corn husks on the bottom of the rack. 
3. Place the tamales on the corn cusks, standing them upright. Lock the lid in place and turn the valve to Sealing.
4. Press the Manual/Pressure Cook button and set the cook time for 38 minutes at high pressure. Let the steam release naturally for about 10 minutes, then turn the valve to Venting to release any residual steam. 
5. Carefully remove the lid and transfer the tamales to a plate. Let stand for 15 to 30 minutes to set up before serving.

Serve:

1. Drizzle tamales with diced roasted green chile.