• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
5 Secrets to Mexican Cooking

sign up to get my top 5 secrets to help you master mexican meals at home!

trending now: March Cooking Challenge!
  • About
  • Press/Advertise
  • Contact

Isabel Eats

Easy Mexican recipes for home cooks

  • Recipes
    • All Recipes
    • Course
      • Breakfast
      • Dinner
      • Sides
      • Desserts
      • Appetizers
      • Drinks
      • Soups & Stews
      • Salads
      • Salsas
      • Sauces and Condiments
    • Diet
      • Gluten Free
      • Low Carb
      • Paleo
      • Vegan
      • Vegetarian
    • Meat
      • Beef
      • Chicken
      • Chorizo
      • Pork
      • Turkey
      • Seafood
    • Occasion
      • Christmas
      • Cinco De Mayo
      • Easter
      • Game Day
      • Summer
      • Thanksgiving
    • Type
      • 30 Minute Meals
      • Mexican Basics
      • Freezer Friendly
      • Grilling
      • Healthy
      • Instant Pot
      • Slow Cooker
      • Enchiladas
      • Tacos
  • Dinners
  • Kitchen Tips
  • Life
  • Shop
  • About
  • Subscribe!

    sign up to get my top 5 secrets to help you master mexican meals at home!

Browse by Course/Type/Diet

  • by course
    • Breakfast
    • Dinner
    • Sides
    • Desserts
    • Appetizers
    • Drinks
    • Soups & Stews
    • Salads
    • Salsas
    • Sauces & Condiments
  • by type
    • 30 Minute Meals
    • Mexican Basics
    • Freezer Friendly
    • Grilling
    • Healthy
    • Instant Pot
    • Slow Cooker
    • Enchiladas
    • Tacos
  • by meat
    • Beef
    • Chicken
    • Chorizo
    • Pork
    • Turkey
    • Seafood
  • by diet
    • Gluten Free
    • Low Carb
    • Paleo
    • Vegan
    • Vegetarian
  • by occasion
    • Christmas
    • Cinco De Mayo
    • Easter
    • Game Day
    • Summer
    • Thanksgiving
Jump to latest Browse All Recipes
HomeRecipesDinner

Instant Pot Tamales

rate recipe Shareshare
Share on:
1401 shares
By: IsabelPosted: 1/20/21

This post may contain affiliate links. Read my disclaimer.

Jump to Recipe
Instant Pot Tamales

Instant Pot Tamales filled with tender pork in a red chile sauce. Thanks to being cooked in an Instant Pot pressure cooker, they’re done in only half the time compared to the usual preparation on the stove!

An Instant Pot Pork Tamale cut in half to show the center.

If you’ve ever wanted to make tamales at home but were too intimidated and worried they’d take all day to make, then this Instant Pot Tamale recipe is for you!

I grew up making red pork tamales, green chicken tamales, and sweet tamales at home with my Mexican family the traditional way – on the stove in huge batches that made at least 100 tamales! It was always a big family affair that took all day, and was exciting since we only made tamales 1 or 2 times a year.

But making a huge batch of tamales that takes ALL DAY to make isn’t always practical for most people, especially if you’ve got a small family or don’t have people who can help you in the kitchen.

Luckily, this Instant Pot Tamales recipe solves both of those problems! Not only is the cooking time cut in half from 7 or so hours to only 4 thanks to the pressure cooker, but it also only makes a small batch of about 28-30 tamales that’s perfect for a family of 2-6!

How to Make Tamales in the Instant Pot

The first step is to cook the red chile pork in the Instant Pot.

Make the red chile sauce by rehydrating some dried chiles in hot water and then blending them up with some dried seasonings until completely smooth.

Then, sear big chunks of boneless pork shoulder in the Instant Pot on all sides. Add in the red chile sauce, a bay leaf, and then pressure cook on high for 40 minutes followed by a natural release of 15 minutes.

The pork shoulder will come out fall apart tender and will look like this photo below.

Pork in red chile sauce for Instant Pot Pork Tamales

Once the pork is done, transfer it to a large bowl and set it aside. Then wash and rinse the Instant Pot to get it ready for cooking the tamales!

Next, make the masa by combing masa harina, salt, baking powder, vegetable oil, and broth. (Full instructions are located in the recipe below, but if you’d like to see step-by-step photos on how to make the masa, take a look at this masa for tamales post.)

Masa for Instant Pot Pork Tamales

Once the masa is done, it’s time to assemble! Using the back of a large spoon, spread out the masa onto one side of each corn husk, leaving about the top 1/3 of the corn husk clean. Try to spread it out so it’s not too thick, but not so thin that it doesn’t completely cover the corn husk. Just do your best! Tamales can be very forgiving.

Spoon a little of the red chile pork into the center of the corn husk, then fold it over once like a book, then once more, and then fold over the pointy edge so that there’s only one open edge in the corn husk.

How to fold tamales step by step

Lastly, prepare the Instant Pot for cooking the tamales!

Fill the Instant Pot with 1 1/2 cups of water, then add the steam/trivet rack that it came with to the pot, and lay about 3 or 4 clean corn husks on top of the trivet to help raise and support the tamales so that they’re not touching the bottom of the pot.

Place the tamales in the Instant Pot open end facing up, making sure to lean them against the side of the pot so they don’t fall down. It will be a tight fit, but just squeeze all of the tamales in there.

Close the lid, seal the pressure valve, and pressure cook on high for 45 minutes followed by a natural pressure release of 15 minutes.

How to make tamales in the Instant Pot

Carefully transfer the tamales to a baking sheet or serving platter with tongs and let them sit and cool for 10-15 minutes. They’ll be a little squishy when you first take them out of the Instant Pot, but will quickly firm up once they have time to cool.

Instant Pot Tamales on a serving platter.

Storing and Reheating

To store, place tamales in an airtight container and refrigerate for up to one week.

To freeze, place tamales in an airtight container or freezer-safe bag and freeze them for up to 6 months.

To reheat, heat them in the oven for 10 minutes at 350°F or in the microwave for 1-2 minutes.

Instant Pot Tamales on a plate topped with tomatoes and onions.

Recipe

4.86 from 28 votes

Instant Pot Tamales

Serves: 26 Tamales
Print
Rate
An Instant Pot Pork Tamale cut in half to show the center.
Prep: 1 hour
Cook: 2 hours 50 minutes
Total : 3 hours 50 minutes
Instant Pot Tamales filled with tender pork in a red chile sauce. Ready in only half the time compared to the usual preparation on the stove!

Ingredients

For corn husks

  • 28-30 corn husks (½ lb bag should be enough)
  • hot water

For the red chile pork

  • 6 cups water, divided
  • 1.5 ounces dried guajillo chiles, rinsed, stems and seeds removed
  • 1.5 ounces dried ancho chiles, rinsed, stems and seeds removed
  • 1-3 arbol chiles, stems removed (optional – only add if you want to add a little spice)
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoon coarse kosher salt, divided
  • 1/4 teaspoon ground cumin
  • 1 1/2 pounds boneless pork shoulder, excess fat removed and cut into large 4-inch chunks
  • 1 tablespoon olive oil
  • 1 bay leaf

For the masa

  • 4 cups masa harina
  • 2 1/2 teaspoons table salt
  • 1 1/2 teaspoon baking powder
  • 3/4 cups + 2 tbsp canola oil (or corn, vegetable or any other neutral-tasting oil)
  • 3 1/4 cups broth (chicken, beef or vegetable – low sodium preferred)

Instructions

Prep the corn husks

  • Soak the corn husks: Add the corn husks to a large bowl or pot. Pour enough hot water over the corn husks to cover them completely. Cover the bowl with aluminum foil and let them soak for 1 hour to soften them up.

Make the red chile pork

  • Soak the chiles: Bring 5 cups of water to a boil in a medium pot over high heat. Remove from heat and add the guajillo, ancho, and arbol chiles to the hot water, then cover with a lid. Set aside for 15 minutes to let the chiles soften.
  • Make the chile sauce: Using a slotted spoon, transfer the chiles to a large blender. Add garlic powder, 1 teaspoon salt, ground cumin, 1 cup of the chile soaking water and 1 cup of fresh water.
  • Blend the chile sauce: Blend on high until completely smooth, about 3 minutes depending on the power of your blender. Set aside.
  • Brown the pork: Season the pork with the remaining 1/2 teaspoon kosher salt on all sides. Press the sauté button on the Instant Pot and add the cooking oil. When hot, add the pork and sear until browned on all sides.
  • Cook the pork: Add the red chile sauce and bay leaf. Cover with the lid, seal the steam release vent, and pressure cook on high for 40 minutes. Let the pressure release naturally for 15 minutes, then open the steam release valve to release any remaining pressure.
  • Shred the pork: Carefully transfer the pork and the red chile sauce to a large bowl and shred the meat with two forks. The meat will be fall-apart tender and shred easily.
  • Rinse the inner pot: Carefully rinse the inner pot of the Instant Pot under warm water. Give it a quick dry with some paper towels and set it back in the Instant Pot.

Make the masa harina

  • Mix the masa harina: In a very large mixing bowl or pot, add the masa harina, salt and baking powder. Combine with a whisk or a fork.
  • Add the oil: Add canola oil and mix together with your hands, working the dough through your fingers until everything is well combined and incorporated. The dough should feel a little crumbly, almost like wet sand, and should lightly hold it's shape when pressed together.
  • Add the broth: Add broth and mix for about 3-5 minutes until the dough is fairly wet and well saturated. The dough should be soft and spreadable like thick hummus. If the dough is too dry, add more broth. If it's too wet, add more masa harina. Cover the bowl with plastic wrap until ready to assemble the tamales.

Assemble

  • Finish prepping the corn husks: Drain the water from the corn husks and pat them dry. Lay them flat onto a baking sheet for easy access.
  • Spread the masa onto corn husks: Grab a corn husk and identify which is the smooth side and which is the side with ridges. Place the smooth side face up into your palm or on a plate. Using a large spoon, grab a heaping spoonful of masa and place it in the middle of the corn husk. Using the back of the spoon, spread the masa in a thin layer to create rectangle shape, leaving the top 1/3 of the corn husk empty. (see post above for step-by-step photos)
  • Add the filling: Using a different spoon, place a heaping tablespoon or so of the red chile pork into the center of the corn husk. Don't put too much filling or it will overflow when you close it.
  • Fold: Fold together the long edges of the corn husk like a book, and then fold it once more. Fold the pointy edge over so that only one side of the corn husk is open and exposed, and lay it against the side of a large bowl so that it stands upright and the filling doesn’t spill out.

Cook

  • Prepare the Instant Pot: Fill the bottom of the Instant Pot with 1 1/2 cups water and insert the steam/trivet rack that came with the Instant Pot. Lay a few corn husks flat over the rack (see photos in blog post above.)
  • Fill the Instant Pot: Place the tamales in the Instant Pot on the rack with the open end facing up, making sure to lean them against the side of the pot so they don't fall down. You may need to hold them up with one hand while filling the pot with more tamales with the other hand at first. I was able to fit all 24 tamales in my Instant Pot. It’s a tight fit, but it will fit!
  • Cook: Cover the Instant Pot with the lid, seal the steam release valve, and pressure cook on high for 45 minutes. Let the pressure release naturally for 15 minutes, then open the steam release valve to release any remaining pressure.
  • Let cool: Carefully transfer the tamales to a baking sheet or serving platter and let them sit and cool for 10-15 minutes. They’ll be a little squishy when you first take them out of the Instant Pot, but will quickly firm up once they have time to cool. Serve and enjoy!

Nutrition Information

Author: Isabel Eats
Course:Main
Cuisine:Mexican
An Instant Pot Pork Tamale cut in half to show the center.
Did you Make my Instant Pot Tamales?Leave a comment below and tag @isabeleats on social media!
@isabeleats

You may also like…

  • Pork Tamales with red chile sauce on corn husks.
    Mexican Pork Tamales Recipe
  • Cooked black beans in an Instant Pot
    Instant Pot Black Beans
  • Cooked instant pot pinto beans in a bowl
    Instant Pot Pinto Beans
  • This moist and tender Mexican Shredded Beef is made in the Instant Pot in less than 2 hours! Its delicious by itself or great in tacos, salads and more.
    Instant Pot Mexican Shredded Beef
free ebook!

download my top 10 recipes book

Subscribe and receive a free e-cookbook of our Top 10 Easy Mexican Recipes!

Get My Copy!

Download my top 10 easy Mexican recipes!

Turkey enchiladas on a plate with lettuce and sour cream.
Previous Post
Turkey Enchiladas
Black bean enchiladas topped with sour cream and cilantro.
Next Post
Black Bean Enchiladas

Reader Interactions

Leave a Comment Cancel reply

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!
Recipe Rating:




  1. Paul Sandoval says

    Posted on 1/7 at 8:36 am

    What size instapot did you use?

    Reply
    • Ana @ Isabel Eats says

      Posted on 1/12 at 1:37 pm

      Hi Paul! Isabel uses a 6-quart instant pot!

      Reply
  2. Hailee says

    Posted on 12/29 at 4:21 pm

    Could I make the pork the day before, refrigerate, and assemble the tamales the next day?

    Reply
    • Ana @ Isabel Eats says

      Posted on 12/30 at 11:19 am

      Hi Hailee, yes you definitely can!

      Reply
    • Lyn says

      Posted on 3/13 at 3:48 pm

      This is what I do!! I don’t have time to do all of it in one day so I break it up between 2 or 3 days. I also freeze the meat filling until I have time to assemble. I work nights 12 hour shifts so I have to wait until I have a stretch off. Totally worth it!!!

      Reply
  3. Brianda says

    Posted on 12/28 at 11:38 am

    Thank you so much for this recipe on the instapot!! I just recently got the recipe to make tamales from my mom but I didn’t have a big enough pot, now this just made it so much easier for me!

    Reply
  4. Ronnie says

    Posted on 12/4 at 11:02 am

    Hi there! I have pre-made red chile sauce to use up. How much (cups?) would I add to the pork for this recipe?

    Reply
    • Ana @ Isabel Eats says

      Posted on 12/5 at 1:17 pm

      Hi Ronnie! I would say about 3-4 cups.

      Reply
      • Ronnie says

        Posted on 12/8 at 9:49 am

        4 stars
        Thank you! I will be making these over the weekend! Can’t wait!

        Reply
  5. Katie says

    Posted on 11/30 at 3:28 pm

    Hi! Can this recipe be used with pre-made masa if I want to skip the step of making it? Just wondering if it would change the cook time or anything.

    Reply
    • Ana @ Isabel Eats says

      Posted on 12/1 at 12:46 pm

      Hi Katie! Yes you definitely can! It won’t change the overall cook time, it’ll just make preparing them go faster!

      Reply
  6. Donna says

    Posted on 11/29 at 6:36 am

    5 stars
    Sounds delicious! I have an instant pot that I have not used before, I am going to try these. Maybe chicken with cream cheese and jalapeno too. Yum Yum! Thank you.

    Reply
Older Comments

Primary Sidebar

Isabel Orozco-Moore, Founder of Isabel Eats
¡Hola!

i’m isabel

A first-generation Mexican American who loves to cook! Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist!

Read More

Notice: JavaScript is required for this content.

free email series!

5 Secrets to Mexican Cooking

My top 5 secrets to help you master Mexican meals at home in no time!

Sign me up!

Sign up to get My top 5 secrets to help you master Mexican meals at home in no time!

Notice: JavaScript is required for this content.

Authentic Recipes

This Mexican Pork Chile Verde is made of tender pieces of pork simmered in a flavorful tomatillo and chile broth. Serve in a bowl or with a side of rice for an authentic Mexican meal! (low carb, gluten free, paleo)

Chile Verde Recipe

Masa for Tamales

Masa for Tamales

Six bolillo breads on a baking sheet ready to eat.

Bolillo Bread (Mexican Rolls)

Pozole verde in a bowl topped with shredded cabbage, sliced radishes, cilantro, and lime juice.

Chicken Pozole Verde

Pozole Rojo (Red Posole) recipe

Pozole Rojo Recipe

Cooked Mexican rice in a pot with peas mixed in.

Authentic Mexican Rice

Reader Favorites

Beef empanadas on a plate served with a side of guacamole.

Beef Empanadas

Chile relleno on a plate with red salsa.

Chile Relleno Recipe

Cooked canned black beans with tomatoes, onions and garlic in a bowl.

How to Cook Canned Black Beans

Chicken enchiladas in a baking dish topped with cilantro.

Easy Chicken Enchiladas

Juicy pork carnitas in warm corn tortillas topped with cilantro, onions and limes.

Easy Carnitas Recipe

Conchas in a bowl ready to be eaten.

Conchas (Mexican Sweet Bread)

Opens in a new window Opens an external site Opens an external site in a new window

5-star faves

Frozen margaritas in glasses topped with lime wedges.

Frozen Margaritas

These were absolutely delicious. So fresh and the perfect amount of sweetness.

A bowl of borracho beans

Borracho Beans

These beans are delicious! Garlic, onion, beer and bacon…you can’t go wrong, lol! I loved these!

Chile Colorado

This recipe is so perfect and delicious. My entire family loved it! Big kudos to you for such an authentic masterpiece!

follow along @isabeleats

Favorites

  • Tacos
  • Sides
  • 30 Minute Meals
  • Desserts
  • Drinks
  • Salsas

Browse By Meat

  • Chicken
  • Beef
  • Pork
  • Seafood
  • Turkey
  • Chorizo
Back to Top
  • About
  • Press
  • Disclaimer
  • Privacy
© 2023 Isabel Eats Site Credits Designed by Melissa Rose Design Developed by Once Coupled