Sounds like a great way to top them – thanks Patsy!

Our family tops our tamales with a green salsa you can buy in jar at store either Herdez or San Marco’s green chili salsa and a dollop of sour cream on top. Buen provecho!

Any masa recipe should work in the pressure cooker as well. Lard is traditional but not something I have on hand so the shortening corn oil combo is easier for me.

Thank you!  I have a couple more questions, and I’ll leave you alone.  :-). Can I use any masa recipe, or was your recipe specifically adjusted for a pressure cooker?    There are endless masa recipes out there, and the ratios of  fat to flour seems to vary widely.  I also prefer using lard rather than shortening.  Does including corn oil (rather than all solid fat) make a difference in the consistency of the masa during the prep stage, and/or in the cooked product?  Thanks in advance for your answer!

The Steam function works the same as the Pressure Cook function except it heats up more quickly while coming to pressure.

I may have added additional baking powder when I was trying to tweak the masa to get it to pass the float test.  I froze the filling, and will try again this weekend, using just chicken broth (no more pork stock) with seasonings.  Thanks for the response!  Have you tried this with the “steam” function rather than the “pressure cook” function.  I wondered if that would work better.  

Hi Deb – sorry you had trouble with the masa. Is it possible you added a tablespoon of baking powder instead of a teaspoon? There shouldn’t have been much pressure left after 10 minutes to cause it to come out of the top of the husks.

Also, I never could get the masa dough to pass the “cold water float” test.  I think i should have added more water/broth and lard.  And maybe use broth instead of the cooking stock from the pork.  I’m thinking I should just find a good tamale source. 🙂

Definitely give it a try.