Tamales ~ Mexican Instant Pot {Pressure Cooker Recipe}

INGREDIENTS

pack Corn Husks (preferably those that are cleaned)

2 cups

Cooked, Shredded Chicken

bag of Chile Pods

2 cloves

Garlic

1/2

Onion

Salt

3 cups

Masa

1 cup

Vegetable Oil (or you can use Lard, we just prefer the Oil)

1 tsp

Baking Powder

2 1/4 cups

Chicken Stock (or water)

1 tsp

Salt

Jalapenos (Optional - sliced)