Ever wanted to make tamales but just weren’t completely sure how? These chicken Instant Pot Tamale Bites are not only easy to make, they are delicious and take hardly any time at all. To make these tamale bites, you do need a silicone egg bite mold, but you don’t need any corn husks at all!
You simple spread the masa dough into the silicone mole, fill, top, and cook in the pressure cooker. Yep! That’s all there is to them. I used chicken in these tamales, but you could really use any sort of shredded meat or vegetarian filling that you desire.
For being a rather decently sized tamale, these tamale bites are under 300 calories each, and requite just a handful of ingredients to make. Which makes them perfect for a quick weeknight bite or a make-ahead meal plan dinner.
I paired my Instant Pot Tamale Bites with The Best Chili and topped it all off with a few slices of scallions.
TheSkinnyFork.com Individual 'tamale bites' that you can make right in your Instant Pot! These spiced up chicken tamales are easy and delicious. no corn husks needed. Prep Time: 15 Minutes • Cook Time: 25 Minutes
Servings: 14 • Serving Size: 1 Tamale Bite • Calories: 262 • Fat: 16 g • Saturated Fat: 6 g • Carb: 20 g • Fiber: 3 g • Protein: 8 g • Sugar: 1 g • Sodium: 565 mg
Tamale:
• 3 C. Masa Flour
• 2 C. Water
• 1 C. Lard
• 2 Tsp. Salt
Filling:
• 1 Onion, Diced
• 1 1/2 Lb. Cooked & Shredded Chicken Breast
• 1 C. Salsa
• 1/2 Tsp. Salt
• 1/2 Tsp. Garlic Powder
• 1/2 Tsp. Cumin
• 1/2 Tsp. Chili Flakes
• 1/2 Tsp. Chili Garlic Sauce
• 2 Oz. Diced or Chopped Green Chiles
Directions:
Mix together the 3 C. masa flour and the 2 C. water and set aside to rest for 20 minutes.
In a large bowl, or the base of a stand mixer, beat the 1 C. lard and 2 Tsp. salt until soft and fluffy; set aside as well.
Sauté the 1 diced onion over a medium-high heat in a large skillet until tender.
Add in the 2 C. cooked chicken, 1 C. salsa, 1/2 Tsp. salt, 1/2 Tsp. garlic powder, 1/2 Tsp. cumin, 1/2 Tsp. chili flakes, 1/2 Tsp. chili garlic sauce and 2 Oz. chopped green chiles.
Cook down for a few minutes to reduce slightly then set aside to cool.
Add 1 C. water to the base of the instant pot.
Once the masa dough is rested, add it into the whipped lard and stir to combine well.
Lightly spray the inside of two silicone ‘egg bite’ molds with non-stick cooking spray.
Place about 2 Tbsp. of the masa dough into the bottom of each and spread it up and along the sides.
Scoop a heaping 1 Tbsp. of the meat mixture into the masa lined molds.
Top each off with about another 2 Tbsp. of the masa dough and smooth over the top.
Cover the egg bite molds with foil, stack them on top of one another, and lower them into the base of the instant pot with the trivet.
Secure the lid and set the steam valve to ‘sealed’.
Cook on manual high pressure for 25 minutes.
Allow the pressure to drop naturally or do a quick release.
Once done, remove from the instant pot and remove the foil. Allow to cool slightly in the molds before turning out onto a plate.
Enjoy warm right away or store in the egg bite mold in the fridge and reheat to enjoy for up to 3-5 days.
Step-by-Step Photos:
Nutritional Claims: Sugar Conscious • Kidney Friendly • Dairy Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free • Kosher