Instant Pot & Ninja Foodi Pressure Cooker Tamales | Ninja Foodi Recipes

Instant Pot & Ninja Foodi Pressure Cooker Tamales | Ninja Foodi Recipes

My wife & her friends make amazing scratch tamales using instant Pot & Ninja Foodi w/ grilled tomatillo sauce. If you own a Ninja foodi pressure cooker or Instant pot & you like Ninja foodi recipes or want more Instant Pot or Ninja Foodi reviews, let me know in the comments.

🔴✅ Instant Pot *
✅✅ Steamer basket *
✅✅ Ninja Foodi *
Emeril Lagasse Power AirFryer 360

Video gear:
Canon 90D (my new all time favorite camera) *
Canon G7x m3 (food close ups and 2nd angle) *

Check out my Amazon store (aka “The Toilet Paper Store”) foods we used in this video:

Green Tomatillo Hatch Chile Sauce (Salsa)
(makes approximately 64 ounces)
1.25lbs roasted hatch chiles
2lb tomatillos
1 red onion
1 yellow onion
4 jalapenos
2 heads garlic
1 lime
Handful cilantro

1. Preheat oven or grill to 400F
2. Cut the tops of the heads of the garlic and wrap in foil.
3. Remove the husks and stems from the tomatillos and rinse.
4. Quarter the onions.
5. Cut the jalapenos in half and seed them.
6. Roast the jalapenos for about 5-10 minutes.
7. Roast the tomatillos for about 20 minutes and remove when they are charred and begin to soften.
8. Once cool, pop garlic out of its skin.
9. Remove stems from onion quarters
10. add the roasted vegetables and cilantro to blender.
11. Thin with broth, if desired. (Optional)
12. Add cumin (1-2tsp), salt (3tsp) and pepper to taste.

Pork Filled Tamales Recipe Yields: Approx. 5 dozens
This is a more traditional recipe & it never disappoints! Please note the modifications in the video for brisket tamales)
4-5 lbs pork shoulder, trimmed and cut into 1-inch pieces
1 Onion in quarters
3 cloves garlic
1 tsp cumin
1 tsp oregano
1 tsp chili powder
2 tsp salt
½ tsp pepper
8-10 cups of water

Red Chile Sauce
6 Chiles Pasilla
12 chiles Guajillo (Cascabel)
Hot water

6 lbs fresh masa
1 ½ lbs pork lard
4 tsp baking powder
3-4 tsp salt (add 3 tsp and taste the masa before adding more)
2-3 cups of red chili sauce
Chili powder as needed

How to prepare:
1. Filling
* Place pork in medium-size stock pot. Add the garlic, onion, cumin, oregano, salt and pepper. Add cold water. On high heat, bring to a boil, then reduce heat to medium low and let it simmer partly covered for about 1 ½ to 2 hours. Skim foam as it forms in the surface. Remove pork from the stock and let it cool at room temperature. When cool, begin shredding the meat into fine threads. Do not strain the broth as the garlic, onion and spices will help season the red chile sauce.
* Season shredded meat with chili powder and salt to taste.
* Red chile Sauce: Toast the chiles on a hot skillet until fragrant. Soak them in enough hot water to cover. Cover bowl with a plate and let rest for 20 minutes. Remove chiles from water and discard water. Remove seeds and stems from chiles. Add to the blender: 6 cups of pork broth, together with the onion and garlic cloves from the broth, the chiles and ½ tsp salt. Blend until smooth. Taste and correct seasonings. Sieve through fine mesh. This sauce should yield 6 cups approximately, if not, add more pork broth to correct the amount.
* In a heavy, large-size saucepan, heat 2 tablespoons pork lard over medium high heat. Add the drained chile puree very carefully because it will splatter. Reduce the heat to low. Cook over low heat for about 10-15 minutes. Take sauce off the heat. Use 2 cups of the sauce to moisten the shredded pork. Add more if needed. Shredded pork should be moist but not runny.
2. Masa:
* With an electric mixer on medium-high speed, beat the lard with 2 teaspoons salt and the baking powder until light in texture, about 1 minute. Reduce the speed to medium-low and add 1 cup of the chile sauce. Continue beating for another minute or so, until a 1/2 teaspoon dollop of the batter floats in a cup of cold water (if it floats you can be sure the tamales will be tender and light).
* Beat in 1/2 cup more of chile sauce added in spoonfuls to give the mixture the consistency of soft (not runny) cake batter almost hummus-like consistency; it should hold its shape in a spoon. Taste the batter and season with additional salt if you think it needs some. If the batter has not yet achieved the desired pink color, add chili powder to not mess with the texture of the dough. For the lightest textured tamales, refrigerate the batter for an hour or so, then rebeat, adding a little more sauce or water to bring the mixture to the soft consistency it had before.
3. Assembly and cooking:
* See video for how to use ninja foodi air fryer to steam tamales
#instantpottamales #ninjafoodi
*Disclosure and Attribution:
I participate in the Amazon Services LLC Associates Program, an affiliate program which allows youtubers to earn a fee by linking to Thank you!