Pressure Cooker Chicken Tamales

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 6 customer reviews
Pressure Cooker Chicken Tamales
Pressure Cooker Chicken Tamales


For best results, we recommend using:


Mealthy Tip

Corn husks can be difficult to soften. Give yourself plenty of time to get the husks soft enough to wrap the tamale filling without breaking to achieve ideal texture on your tamales.

Nutrition Facts

Per Serving: 350 calories; 15g fat; 46.7g carbohydrates; 12g protein; 29mg cholesterol; 333mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 16

Amount Per Serving
Calories 350 Calories from Fat132
% Daily Value*
Total Fat 15g 23%
Saturated Fat5g 24%
Trans Fat0.0g
Polyunsaturated Fat2.9g
Monounsaturated Fat5.9g
Cholesterol 29mg 10%
Sodium 333mg 14%
Total Carbohydrate 46.7g 16%
Dietary Fiber5g 19%
Protein 12g
Vitamin A9% Vitamin C11%
Calcium6% Iron19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(6 Reviews)

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What others are saying

Image of McKenzie C

McKenzie C says:

I made this recipe using salsa verde and shredded chicken. It was slightly labor intensive, but that's to be expected with homemade tamales. I had to make them shorter so that they would fit in the pressure cooker on top of the steam rack. It also helps to tie them in bundles with yarn or kitchen twine so that they stand up right. A couple of my tamales got wet in the water under the steam rack, so those two or three were soggy. The ones that stayed dry during the cooking process turned out great.

Image of Steven Gomes

Steven Gomes says:

There was a lady that came buy my job selling these things and I've been addicted ever since. This recipe is really close to the kind she used to make, but I just need to perfect my sauce. I was tempted to use more than 1 tablespoon of the chicken but that's plenty once you cover it in masa harina.

Image of Melissa P

Melissa P says:

Made these with shrimp and a homemade tomatillo sauce and they were amazing. This is a great base recipe to get you started. Make sure you buy the masa harina for tamales. I believe there’s diff kinds.

Image of Garcia B

Garcia B says:

This makes about 2-4 servings of tamales depending on how many you eat. We did pork tamales and spicy sauce. I tied them together using kitchen twine so they wouldn’t fall in the water.

Image of Erin Hudson

Erin Hudson says:

I softened the husks for over an hour in order to get them right. Then I used shredded chuck roast instead of chicken in the tamales. I know it's supers untraditional but I had some leftover ad didn't want it to go to waste.

Image of Kay Weckerly

Kay Weckerly says:

I just got my pot today and am wondering about this: I bought tamales at Costco and froze them. Can i use the pot to just steam them for reheating? If so, how long and what settings would i use?