Scrumptious Pork Tamales (Instant Pot) Recipe

Great way to make scrumptious Pork Tamales in the Instant Pot. We serve them with Refried Beans and Mexican Rice on the side. And Pico de Gallo, Chili Sauce and Sour Cream to top.

Pork Tamales (Instant Pot)
Ingredients:
2 Negro Chili Peppers
6 Guajillo Chili Peppers
1 white Onion, halved
3 Garlic Cloves
2 Whole Cloves
2 Chipotle
Lrg. Pinch Salt
1-1/4 cups Water
Splash of Vinegar

2 - 3 lb. Pork Shoulder Pieces
2 tsp Cumin
2 tsp Oregano
1-1/2 tsp Salt
1/2 tsp Pepper
1 cup Broth

3 cups Tamal Corn Masa Flour
3-1/2 cups Broth
1 tsp Baking Powder
2 tsp Salt
2/3 cup Lard, melted

20 Corn Husk
Boiling Water

Remove Seeds from dry Chili Peppers.
In dry Skillet on high heat cook dry Peppers until softened, remove and cut in 1/3.
In same Skillet, lightly char Onion, Garlic & Whole Cloves, remove.
In Blender combine Chili Peppers, Onion, Garlic, Cloves, Chipotle, Salt, Water & Vinegar.
Blend until smooth, set Chili Sauce aside.

Combine Cumin, Oregano, Pepper & Salt, whisk well.
Coat Pork Pieces with Seasoning Mixture.
Set Instant Pot to "Sauté"
Heat Oil, sear Meat on all Sides (in Batches) remove, set aside.
Deglaze with Broth, scrape off all brown bits.
Add 1 cup of Chili Sauce, stir well.
Return Pork & Meat Juices to Pot.
Set Instant Pot to "Pressure Cook "
Secure Lid.
Cook 55 Minutes.
Open after (15-20 Minutes) Natural Release.
Remove Pork, place on Baking Sheet and shred Meat.

Use Cooking Liquid, add Broth to get 1-1/2 cups of total Liquid, to cook Tamales.

While Meat is cooking, soak Corn Husk in a large bowl with boiling Water.
(Tip: place a plate with weight on Husks to keep submerged in water)

Combine Masa Flour, Baking Powder & Salt, whisk well.
Incorporate Lard and Broth, mix well with hand.
Rest Dough for 10 Minutes.
Use one Corn Husk, place a large spoon full of Dough in middle n spread out a little.
Top with a handful of shredded Pork.
Fold in sides of Husk & fold up bottom.
Repeat with rest of Dough.
Makes approx. 12-14 Tamales.
Set Instant Pot to "Pressure Cook "
(Using 1-1/2 cups of Liquid.)
Place Trivet in Pot and top with left over soaked Corn Husks.
Place Tamales vertical in Instant Pot, secure Lid.
Cook 46 Minutes.
Open after 10 Minutes Natural Release.
Enjoy!