Instant Pot Tamales (With Pork Filling)

Name: Instant Pot Tamales (with pork filling)
Prep time: 120 min
Cook time: 195 min
Total time: 321 min
Ingredients: 7 lbs. cubed pork butt; 15+ dried chilis, seeds and stems removed ((Ancho, Hatch, New Mexico, etc.)); 1 large yellow onion ((roughly chopped)); 1 bulb garlic ((peeled)); 4 bay leaves; 1 Tbsp beef or chicken bouillon powder ((or 3 cubes)); 2 tsp sea salt; 1 lb. lard or shortening; 6 cups masa harina; 1 Tbsp baking powder; 2 tsp salt; 1½ tsp cumin; 1 tsp onion powder; 1 tsp garlic powder; 4 cups pork ((from cooked pork)); 1½ cups chile sauce; 1 16 ounce package of corn husks

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Delicious Mexican Tamales, with tender masa encasing a perfectly seasoned pork and chili filling. Serve these addicting Instant Pot Tamales smothered in melted shredded cheese, a dollop of sour cream, Salsa Ranchera, and a side of Mexican Rice.

tamales in an instant pot with the cover removed

Instant Pot Tamales are a labor of love, but so worth the effort. A few hours of work will yield enough food to cover dinner for at least a few weeks! Preparing tamales in an Instant Pot makes the job a little easier.

Because it takes a while to make tamales, even Instant Pot Tamales, I recommend preparing the filling, broth, and chili sauce the day before you assemble the tamales. It's a great way to make the task at hand less daunting.

I usually prepare them by myself. If you have help, you can easily knock it out in a day.

🧐 Why This Recipe Works

Tamales can be frozen and enjoyed overtime.
Homemade Instant Pot tamales can be made over several days to break down the tasks and make them more manageable!
Friends and families love tamales so don't forget to share!

🛒 What Goes into this recipe

🔖 Ingredient Notes

Masa: Although masa can be purchased pre-made, I think it's important to learn how to make it from scratch. Then compare it to prepared masa to see which one you prefer.
Tamale Fillings: There are so many tamale filling options including pork, beef, and chicken. There are also sweet and vegetarian tamale fillings. However, in this recipe, we'll be making pork tamales.
Lard: Homemade rendered pork fat is excellent for making tamales, but you can also use store-bought or vegetable shortening.
Dried Chiles: Dried chiles are not only used to flavor the broth but are also used to make a chile sauce puree that is mixed both in the masa and the filling. Which ones you use depends on your spice preference. Here are some options:
- Ancho (dried poblano)
- Chipotle (dried/smoked jalapeno)
- New Mexico Chiles
- California Chiles
- Colorado Chiles (dried Anaheim)

To learn more about the level of heat of various chile peppers, check out this informative post: Chile Heat Scale.

🫔 How to make Instant Pot Tamales

Prepare Pork Filling

Step 1: Add all pork filling ingredients into a large stockpot and cover with 8 cups of cold water.

pork, onion, bay leaves, chilis, and spices

pouring water over pork, chilis, onion, garlic, and bay leaves

Step 2: Bring to a boil, then simmer for 2 ½ hours, or until the pork is tender and easy to shred.

cubed pork, onion, chilis, garlic, cooking in broth

cooked pork, chilis, onions in rich broth

Step 3: Remove the pork from the broth, shred, and set it aside for later.

spooning shredded meat, onions, and chilis, from a deep, rich broth

Step 4: Strain the broth into another container and set aside until needed. Discard the bay leaves then add the remaining ingredients to a blender. Top with 1-½ cups of strained broth. Blend to make the chili sauce.

thick chili liquid being strained through a small strainer

Step 5: Mix 1½ cups of the chili sauce with the shredded pork and strain the rest through a sieve to mix with the masa. Taste the filling to see if it needs further seasoning; adjust as needed.

red chili being poured from measuring cup over shredded pork in a bowl

Step 6: Soak the corn husks in cold water for 1 to 2 hours. You may need to use something to weigh them down.

corn husks soaking in water with a see-through blow over them

How to Make Masa From Scratch

Step 1: Whip shortening or lard in a large mixing bowl. Continue to whip on medium, while working on the next steps.

lard being whipped in a silver mixer bowl

Step 2: In a large bowl, whisk Maseca, baking powder, salt, cumin, onion, and garlic powder.

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flour and spices being whisked in a a bowl

Step 3: Add 4 cups of warm pork broth, remaining chile sauce, and dry ingredients to the shortening (or lard). Mix with the paddle attachment until you have a creamy, peanut butter, or hummus consistency. You may need to add more broth to get the right texture.

pouring pork broth over Maseca in a bowl

pouring red chili sauce over flour in a bowl

How to test the masa to see if it's ready — Take a small piece of the dough and plop it in a glass of water. If the dough floats to the surface, it is ready. If it sinks to the bottom, you have more work to do.

a small piece of masa floating in a small bowl of water

Try any of the following to make your masa light and fluffy.

Work the dough more, either with the mixer or by hand.
Add more liquid, if the dough looks dry. Use broth, chili sauce, or water.
Add more fat. You can use shortening, lard, or vegetable oil.

Pro Tip: If after trying the steps above, your dough does not float, don't panic. The tamales will still be delicious, I promise.

How to Assemble the Tamales

Step 1: Remove the husks from the water and shake off the excess water; pat dry. Place the husks on a work surface, smooth side up, with the narrow ends facing away from you. Spread approximately 2 tablespoons of masa onto the widest part of a husk, leaving a ½" to 1" border on the bottom and sides. Top with 1 to 2 tablespoons of filling.

Step 2: Fold in one side of the husk, then the next, enclosing the filling. Next, fold the bottom over the center. Tear a narrow strip of husk and use it to secure the tamale. Repeat until all the filling is used.

pork tamale with one side of husk over the filling

How to Cook the Tamales in a pressure cooker

Step 1: Pour 1 ½ cups of water into an Instant Pot or pressure cooker, then insert the steam rack. Arrange approximately 20 to 25 tamales on the rack (depending on the size of your Instant pot and tamales). Stand them upright, with the open end on top. Lock the lid and turn the valve to "seal."

the bottom on an Instant pot with a rack inside

Step 2: Press the "Pressure Cook" button and set the cooking time to 45 minutes at high pressure. When the time is up, let the steam release naturally until the pin drops. Carefully remove the lid and transfer the tamales to a plate. Let stand for 15 minutes before serving. Enjoy your Instant Pot Tamales!

🤷🏻‍♀️ Recipe FAQs

Can I steam tamales in an Instant Pot?

Yes, tamales can be steamed in an Instant Pot. This can be done either using the "Pressure cook" or the "Steam setting" for approximately 30 minutes.

Why are my tamales still mushy?

Tamales firm up once they're set. It's possible that the tamales are cooked but just need some time to set. To test, remove one of the tamales from the pot and allow it to cool off. If after 15 minutes it's still mushy, the tamales may need further steaming. Crowding the tamales can cause this problem.

Why are my tamales sticking to the husk?

One possible reason for the tamales sticking is that they're not done cooking or have not set yet. The lard in the dough will not only make your tamales tender but will help them pull away much easier once they're fully cooked.

How do you tell if tamales are done cooking?

To check if the tamales are done cooking, remove one tamale and allow it to set for approximately ten minutes. Test for doneness by unwrapping them. If the tamale comes out easily, it's done cooking. If not, it needs to be steamed longer.

Can you freeze tamales?

Yes, you can either freeze them before they're cooked or after. To freeze before cooking, place the wrapped tamales in large ziplock bags until ready to cook. Defrost before cooking or add additional cooking time.

To Freeze cooked tamales, add 4 to 6 cooked tamales in sealable sandwich bags before freezing. Reheat in a microwave while still wrapped in the husk. Start with one minute per tamale. Adjust time as needed based on your microwave's wattage.

👩🏼‍🍳 Pro Tips

You can also mix the dough ingredients by hand. However, it may be helpful to remove jewelry or wear latex gloves before mixing.
Chill the broth to easily remove the fat at the surface, if you wish.
Overlap smaller husks to make them big enough to fill. The amount of dough and filling will vary depending on the size of the corn husk.
Tear the husks that are too small or too wrinkled into strips for tying the tamales once they're wrapped.
It's ok if you accidentally use the rough side of the husk versus the smooth side. Don't panic, and don't unwrap them.
If you have extra corn husks, but not enough to save for another time, place them on top of the tamales before steaming them.
Don't pack the tamales tightly, leave room for air circulation. If packed tightly, they will take longer to cook and cook unevenly.

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4.96 from 61 votes (57 ratings without comment)

Instant Pot Tamales (With Pork Filling)

🧐 Why This Recipe Works

🛒 What Goes into this recipe

🔖 Ingredient Notes