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, and a side of Mexican rice.
Why This Recipe Works
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 I 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.
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. Once you know how to make masa from scratch, you can then compare it to store-bought to see which one you prefer.
- Tamale Fillings — There are many tamale fillings including pork, beef, and chicken, as well as sweet and vegetarian tamales. However, in this recipe, we'll be making a pork tamale filling.
- Dried Chilis — Dried chilis are not only used to flavor the broth but are also used to make a chili sauce puree that is mixed both in the masa and the filling. Which chilis you use depends on your spice preference. Here are some options:
- Ancho (dried poblano)
- Chipotle (dried/smoked jalapeno)
- New Mexico Chilis
- California Chilis
- Colorado Chilis (dried Anaheim)
To learn more about the level of heat of various chili peppers, check out this informative post: Chile Heat Scale.
How to make this recipe
Pork Filling— Add all pork filling ingredients into a large stockpot and cover with 6 cups of cold water.
Bring to a boil, then simmer for 2 ½ hours, or until the pork is tender and easy to shred.
Remove the pork from the broth, shred, and set aside for later.
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.
Mix 1½ cups of the chili sauce in 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.
Soak the corn husks in cold water for 30 to 60 minutes. You may need to use something to weigh them down.
How to Make Masa From Scratch — Whip shortening or lard in a large mixing bowl. Continue to whip, while working on the next steps.
In a large bowl, whisk Maseca, baking powder, salt, cumin, onion, and garlic powder.
Add 4 cups of warm pork broth and the reserved chili sauce to the dry ingredients and mix until combined, add to 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.
How to test the masa to see if it's ready — Take a small piece of the masa and plop it in a glass of water. If the dough floats to the surface, your masa is ready. If it sinks to the bottom, you have more work to do.
Try any of the following to make your masa light and fluffy.
- Work the masa more, either with the mixer or by hand.
- Add more liquid, if the masa looks dry. Use broth, chili sauce, or water.
- Add more fat. You can use shortening, lard, or vegetable oil.
Tip: If after trying the steps above, your masa does not float, don't panic. The tamales will still be delicious, I promise.
Assembly — 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 ½"—1" border on the bottom and sides. Top with 1 to 2 tablespoons of filling. Smooth out with a spatula.
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 off of one of the husks and use it to secure the tamale. Repeat until all the filling is used.
How to Cook the Tamales in a pressure cooker
Pour 1-½ cup of water into an Instant Pot or other pressure cooker, then insert the steam rack.
Arrange approximately 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."
Press the "Pressure Cook" button and set the cooking time for 30 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 FAQ's and Expert Tips
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.
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.
Tamale will stick to the husk if they're not done cooking or have not set yet. The lard in the masa will not only make your tamales tender but will help them pull away from the husk much easier once they're fully cooked.
To check if the tamales are done cooking, remove one tamale and allow to set for approximately ten minutes. Test for doneness by unwrapping the husk. If the tamale comes out of the husk easily, it's done cooking. If not, it needs to be steamed longer.
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.
- You can also mix the masa 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 masa 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.
Related Recipes
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Instant Pot Tamales (with pork filling)
Ingredients
Pork Filling
- 7 lbs. pork butt or shoulder (cubed)
- 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 T. beef or chicken bullion powder (or 3 cubes)
- 1 tsp. salt
Masa
- 1 lb. lard or shortening
- 6 cups Maseca (or Masa Harina)
- 1 T. baking powder
- 2 tsp. salt
- 1 tsp. cumin
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 4 cups pork broth
- 1½ cups chili sauce
Other
- 1 16 oz. package of corn husks
Instructions
Pork Filling
- Add all pork filling ingredients into a large stockpot and cover with 6 cups of cold water.
- Bring to a boil, then simmer for 2 ½ hours, or until the pork is tender and easy to shred.
- Remove the pork from the broth, shred, and set aside for later.
- 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.
- Mix 1½ cups of the chili sauce in 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.
- Soak the corn husks in cold water for 30 to 60 minutes. You may need to use something to weigh them down.
Masa
- Whip shortening or lard in a large mixing bowl. Continue to whip, while working on the next steps.
- In a large bowl, whisk Maseca, baking powder, salt, cumin, onion, and garlic powder.
- Add 4 cups of warm pork broth and the reserved chili sauce to the dry ingredients and mix until combined, add to 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.
- Remove jewelry, or wear latex gloves before working the ingredients together with your hands until thoroughly combined.
- How to test the masa to see if it's ready — Take a small piece of the masa and plop it in a glass of water. If the dough floats to the surface, your masa is ready. If it sinks to the bottom, you have more work to do.
- Try any of the following to make your masa light and fluffy. Work the masa more, either with the mixer or by hand. Add more liquid, if the masa looks dry. Use broth, chili sauce, or water. Add more fat. You can use shortening, lard, or vegetable oil.
- Tip: If after trying the steps above, your masa does not float, don't panic. The tamales will still be delicious, I promise.
ASSEMBLY
- 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 ½"—1" border on the bottom and sides. Top with 1 to 2 tablespoons of filling. Smooth out with a spatula.
- 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 off of one of the husks and use it to secure the tamale. Repeat until all the filling is used.
Cooking the Tamales
- Pour 1-½ cup of water into the Instant Pot and insert the steam rack. Arrange approximately 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."
- Tip: You will want the tamales to have some space between them for air circulation. If they're packed too tightly they will take longer to cook and will not cook evenly.
- Press the "Pressure Cook" button and set the cooking time for 30 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. They need time to set.
Notes
- You can also mix the masa 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 masa 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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