I made beef and pork tamales this week, 3 dozen of each. Using the traditional stovetop method, they steam for 1&1/2 hours. They turned out very well, and we will enjoy them through the winter. It occurs to me that they could also be steamed in the pressure cooker. However, I need some advice. How much time should they be kept under pressure, and would I let the pressure drop naturally or do a fast release? Many thanks to whomever answers.