Prepare to delight your friends and family with these truly magnificent Instant Pot Pork Tamales! This cherished traditional Mexican dish, often seen as a labor of love, is now wonderfully accessible thanks to the efficiency of your Instant Pot. The result? Incredibly tender, deeply flavorful shredded pork encased in a perfectly steamed, soft masa dough – authentic tamales without the all-day commitment. This recipe empowers you to savor the rich heritage of homemade pork tamales, bringing a genuine taste of Mexico right to your kitchen table with remarkable ease.
Crafting authentic Mexican cuisine at home can sometimes feel daunting, but this Instant Pot Pork Tamales recipe revolutionizes the process. It allows you to embrace the rich, complex flavors of traditional tamales without the hours typically spent over a hot stove. The Instant Pot transforms what was once a weekend-long project into a manageable and convenient cooking experience, making it possible to enjoy these delectable, homemade parcels of joy any day of the week.
Beyond its convenience, this recipe is incredibly versatile. You can easily customize it to suit various taste preferences and dietary needs, ensuring everyone at your table can enjoy a delightful tamale. So, gather your ingredients, set aside some time for a fun cooking adventure, and prepare to create amazing Instant Pot Pork Tamales that will undoubtedly become a family favorite!
Common Questions About Instant Pot Pork Tamales
Can I use a different meat instead of pork for my tamales?
Absolutely! While pork is a classic choice for tamales, you can certainly substitute it with other meats like chicken or beef. For chicken, shredded cooked chicken thighs or breasts work beautifully. For beef, a cut like chuck roast, slow-cooked and shredded, offers a rich flavor. Remember to adjust the cooking time as necessary for your chosen meat. Generally, chicken might require slightly less pressure cooking time than pork shoulder, so keep an eye on tenderness.
How do I know when the tamales are perfectly cooked?
The key indicator that your tamales are done is when the masa dough has fully cooked and easily separates from the corn husk. You’ll notice a firm yet tender texture in the masa, and it won’t be sticky. The filling should also be thoroughly cooked and tender. If the masa clings to the husk, the tamales likely need a few more minutes of steaming. This simple test ensures your tamales are ready to be enjoyed.
Is it possible to make this tamales recipe vegetarian?
Yes, absolutely! Tamales are incredibly versatile. You can easily adapt this recipe to be vegetarian by replacing the pork filling with a delicious plant-based option. Sautéed vegetables such as zucchini, bell peppers, corn, and onions make an excellent filling. You could also use seasoned black beans, refried beans, or a blend of your favorite cheeses. Get creative with spices to ensure your vegetarian filling is just as flavorful!
Storing Your Delicious Instant Pot Pork Tamales
Proper storage is key to enjoying your homemade tamales for days or even months to come.
Refrigerator Storage
Once your tamales have cooled, place any cooked leftovers in an airtight container. They will maintain their freshness and delicious flavor in the refrigerator for up to 5 days. For best results, reheat them gently to preserve their tender texture.
Freezer Storage
Tamales are wonderfully freezer-friendly, both cooked and uncooked. To freeze, wrap individual tamales tightly in plastic wrap, then place them in an airtight container or freezer-safe bags. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, thaw overnight in the refrigerator and then reheat thoroughly before serving.
Expert Tips for Perfect Instant Pot Pork Tamales
- Soak Corn Husks Thoroughly: Ensure your corn husks are submerged in water for at least 2 to 5 hours. This crucial step makes them pliable, preventing cracking while you spread the masa and fold the tamales, making them much easier to work with.
- Avoid Overfilling Tamales: When assembling, resist the urge to overfill the husks. The masa dough will expand significantly during the cooking process, and overfilled tamales can burst or become dense. A quarter cup of masa and 1-2 tablespoons of filling is usually ideal.
- Handle Chiles with Care: When preparing the dried chiles, always use gloves. The capsaicin can cause skin irritation. After handling, wash your hands thoroughly to avoid accidental contact with your eyes or face.
- Adjust Spiciness to Taste: The number and type of dried chiles you use will directly impact the heat level of your tamales. If you prefer a milder flavor, use fewer chiles or select milder varieties. For a bolder kick, increase the quantity or add a spicier chile like an arbol chile.
- Natural Pressure Release for Tender Pork: After cooking the pork in the Instant Pot, allow for a natural pressure release. This helps the meat absorb more moisture, resulting in incredibly tender, fall-apart shredded pork that’s perfect for your tamale filling.
- Achieve the Right Masa Consistency: The masa dough should be light, fluffy, and spreadable, similar to a soft peanut butter. If it’s too thick, add a little more chicken broth, one tablespoon at a time, until you reach the desired consistency. A well-hydrated masa yields a tender tamale.
Ingredients for Instant Pot Pork Tamales
- Corn husks (1, 8-ounce package)
- Pork shoulder (3 pounds, cut into large pieces with excess fat removed)
- Water (2 cups, for cooking pork)
- White onion (1 large, chopped, for cooking pork)
- Chili powder (1 tablespoon, for cooking pork)
- Salt (2 teaspoons, for cooking pork)
- Minced garlic (1 teaspoon, for cooking pork)
- Chipotle chili powder (1 teaspoon, for cooking pork)
- Ground cumin (1 teaspoon, for cooking pork)
- Bay leaves (3, for cooking pork)
- Chicken broth (3 cups, divided, for sauce and masa)
- Roma tomatoes (3, quartered, for sauce)
- Dried guajillo chiles (1.5 ounces, about 8, stem and seeds removed, for sauce)
- Dried ancho chiles (1.5 ounces, about 4, stem and seeds removed, for sauce)
- Minced garlic (1½ teaspoon, for sauce)
- Ground cumin (1½ teaspoons, for sauce)
- Salt (1 teaspoon, for sauce)
- Onion powder (½ teaspoon, for sauce)
- Instant corn masa harina (4 cups)
- Baking powder (1½ teaspoon)
- Vegetable oil (7 ounces)
How to Make Instant Pot Pork Tamales: A Step-by-Step Guide
Preparing the Corn Husks
- Begin by rinsing the corn husks thoroughly under cool running water to remove any debris or dust.
- Place the clean husks into a large, deep bowl or a Dutch oven, ensuring they have enough space to fully hydrate.
- Pour in enough warm water to completely cover all the husks. This is crucial for making them pliable.
- To keep the husks submerged, place something heavy, such as a smaller plate or a can, on top of them.
- Allow the husks to soak for a minimum of 2 hours, or up to 5 hours, until they are soft and flexible. This prevents them from tearing during assembly.
Cooking and Shredding the Pork
- Place the trimmed pork shoulder pieces into the inner pot of your electric pressure cooker.
- Add the 2 cups of water, chopped white onion, chili powder, 2 teaspoons of salt, 1 teaspoon of minced garlic, chipotle chili powder, ground cumin, and bay leaves over the pork. These seasonings will infuse the pork with deep flavor.
- Secure the lid on your pressure cooker. Program it to the manual or pressure cook setting for 50 minutes on high pressure.
- Once the cooking cycle is complete, allow the pressure to release naturally. This typically takes about 15-20 minutes and helps keep the pork exceptionally tender and moist.
- Carefully remove the tender pork from the electric pressure cooker and transfer it to a large bowl. Using two forks, shred the pork until it’s in fine, manageable strands.
- Measure and reserve one cup of the flavorful broth from the pressure cooker, ideally skimming off any excess grease. Discard the remaining cooking liquid and clean the electric pressure cooker liner, preparing it for steaming the tamales.
Crafting the Rich Red Sauce
- In a medium saucepan, combine 2 cups of chicken broth, the quartered Roma tomatoes, the dried guajillo and ancho chiles (stems and seeds removed), 1½ teaspoon minced garlic, 1½ teaspoons ground cumin, 1 teaspoon salt, and ½ teaspoon onion powder.
- Bring these ingredients to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 10 minutes, or until the dried chiles have softened considerably. This step rehydrates the chiles and allows their flavors to meld.
- CAREFULLY transfer the hot contents of the saucepan to a blender. Blend on high for 2 to 3 minutes until the mixture is completely smooth and puréed. If the sauce consistency is thicker than you prefer, gradually add the remaining cup of chicken broth until it reaches your desired thinness. Exercise extreme caution when blending hot liquids, as they can splatter dangerously.
- Stir approximately 1 cup of this vibrant red sauce into the shredded pork, ensuring the meat is well-coated but not swimming in liquid. This creates a deeply flavorful filling. Reserve the remaining sauce to serve alongside your finished tamales.
Preparing the Masa Dough
- In a large mixing bowl, combine the 4 cups of instant corn masa harina, 2 teaspoons of salt, and 1½ teaspoon of baking powder. Whisk these dry ingredients together thoroughly until they are well blended.
- Add the 7 ounces of vegetable oil to the masa mixture. Using your hands or a stand mixer with a paddle attachment, blend until the oil is completely incorporated. The mixture should resemble damp, coarse sand.
- Pour the reserved, cooled cooking liquid from the pork into the masa mixture. Continue blending until everything is completely mixed and evenly hydrated.
- Gradually add the 3 cups of chicken broth, about 1 cup at a time, to the masa. Continue mixing until the masa achieves a smooth, spreadable consistency, similar to soft peanut butter or thick cake batter. It should be light and fluffy, not stiff or crumbly.
Assembling and Steaming Your Tamales
- Drain the soaked corn husks completely and pat them dry slightly.
- Working with one corn husk at a time, spread about ¼ cup of the masa mixture over the wide, smooth end of the husk, covering approximately two-thirds of its surface. Leave about an inch of space from the top edge and sides.
- Spoon 1 to 2 tablespoons of the flavorful pork filling directly in the middle of the masa-covered section of the corn husk.
- To fold the tamale, bring the two long sides of the husk over the filling, overlapping the edges slightly to encase the masa and pork. Then, bend the narrower bottom tip of the husk upwards towards the filling. You will have an open top.
- Pour the minimum amount of water recommended by your manufacturer into the bottom of your electric pressure cooker’ liner. This water will create the steam.
- Carefully slide a steamer basket into the electric pressure cooker, ensuring it sits above the water level.
- Arrange the assembled tamales vertically in the steamer basket, packing them snugly but not too tightly. The open end of the tamales should face upwards.
- Seal the electric pressure cooker lid. Program the cooker using the manual or pressure cook setting for 10 minutes on high pressure.
- Once the cooking cycle finishes, perform a quick release of the pressure according to your Instant Pot’s instructions.
- After releasing the pressure, let the tamales rest inside the pot for an additional 10 to 15 minutes. This allows the masa to firm up properly.
- To serve, simply unwrap the perfectly steamed tamales and enjoy them with the remaining red sauce, or your favorite toppings.
Essential Kitchen Supplies for Instant Pot Pork Tamales
- Instant Pot: The star appliance for this simplified tamale recipe.
- Steamer basket: Essential for steaming the tamales within the Instant Pot.
- Blender: For achieving that perfectly smooth and rich red sauce.
- Medium saucepan: Used for simmering the sauce ingredients before blending.
- Mixing bowls: Several large bowls will be needed for soaking husks, preparing pork, and mixing masa.
- Whisk: For blending dry masa ingredients.
- Spatula: Useful for spreading masa and mixing ingredients.
What to Serve With Instant Pot Pork Tamales
Elevate your tamale meal with these classic Mexican side dishes and toppings:
- Mexican rice: A flavorful and satisfying staple.
- Refried beans: Creamy and savory, a perfect complement.
- Guacamole: Fresh, creamy avocado goodness adds a refreshing contrast.
- Fresh salsa or pico de gallo: For a burst of fresh flavor and texture.
- Sour cream or crema: To add a cool, tangy richness.
- Sliced avocado: Simple yet delicious, enhancing the creamy texture.
- Chopped cilantro: A sprinkle of fresh herbs brightens the dish.
- Lime wedges: A squeeze of fresh lime juice adds essential acidity.
Why You Should Make Instant Pot Pork Tamales Today
- Authentic Taste Made Easy: This recipe masterfully captures the deep, traditional flavors of Mexican tamales. By leveraging the Instant Pot, we’ve streamlined the process without compromising the rich, genuine taste that makes tamales a beloved dish.
- Remarkably Time-Saving: The Instant Pot is a game-changer for tamale preparation. It significantly reduces the cooking time for the pork, ensuring it’s fall-apart tender in a fraction of the traditional time, and efficiently steams the tamales to perfection. This makes it a far more manageable recipe for even the busiest home cooks.
- A Guaranteed Crowd-Pleaser: Tamales are a universally adored culinary delight, known for their comforting and satisfying qualities. Serving these homemade Instant Pot Pork Tamales will undoubtedly impress your family and friends, making them ideal for any gathering, holiday feast, or special occasion.
- Infinitely Customizable: One of the greatest advantages of this recipe is its adaptability. You can easily adjust the filling, experiment with different sauces, or incorporate various spices to perfectly match diverse taste preferences and dietary requirements.
- Conveniently Freezer-Friendly: Tamales are excellent for meal prepping. Make a large batch and freeze the cooked or uncooked leftovers. This offers a convenient solution for quick, delicious meals whenever you need them, without starting from scratch.
Creative Variations and Delicious Add-Ins for Instant Pot Pork Tamales
- Chicken or Beef Filling: Easily substitute the pork with shredded chicken (from thighs or breasts) or tender shredded beef (like chuck roast). Remember to adjust the pressure cooking time if needed for your chosen meat.
- Vegetarian Delight: For a meatless option, replace the pork with a hearty filling of sautéed mixed vegetables, seasoned black or pinto beans, a medley of mushrooms, or a blend of your favorite cheeses such as Monterey Jack or Oaxaca cheese.
- Tangy Green Sauce: Instead of the traditional red sauce, create a vibrant tomatillo-based green sauce. This offers a different yet equally delicious flavor profile that pairs wonderfully with tamales.
- Personalized Spiciness: Take full control of the heat! Adjust the quantity of dried chiles in the sauce to achieve your desired spice level. For an extra kick, consider adding finely diced fresh jalapeños or serrano peppers to the pork filling.
- Cheesy Indulgence: Before folding your tamales, add a generous layer of shredded cheese (such as Monterey Jack, pepper jack, or queso fresco) on top of the pork filling for an extra creamy and savory element.
If you love this tamales recipe, you’re going to love these other awesome Mexican-inspired dishes you can serve with them too. Please click each link below to find the easy, printable recipe!
Check out this recipe
Check out this recipe
Check out this recipe
Check out this recipe
Check out this recipe
More Great Pork Recipes to Try
Sweet Pork Barbacoa
Instant Pot Dr. Pepper Pulled Pork
Salsa Pulled Pork Tacos
Baked Pulled Pork Taquitos
Instant Pot Pork Carnitas
If you love this recipe for Homemade Tamales as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Substack, FB, Pinterest, IG, Email Subscription
Rate this Recipe
Instant Pot Pork Tamales
Ingredients
1 (8 ounce) package corn husks
Pork filling
- 3 pounds pork shoulder cut into large pieces with excess fat removed
- 2 cups water
- 1 white onion large – chopped
- 1 tablespoon chili powder
- 2 teaspoons salt
- 1 teaspoon minced garlic
- 1 teaspoon chipotle chili powder
- 1 teaspoon ground cumin
- 3 bay leaves
Red sauce
- 3 cups chicken broth divided
- 3 Roma tomatoes quartered
- 1.5 ounces dried guajillo chiles about 8, stem and seeds removed
- 1.5 ounces dried ancho chiles about 4, stem and seeds removed
- 1½ teaspoon minced garlic
- 1½ teaspoons ground cumin
- 1 teaspoon salt
- ½ teaspoon onion powder
Masa:
- 4 cups corn masa harina instant
- 2 teaspoons salt
- 1½ teaspoon baking powder
- 7 ounces vegetable oil
- 3 cups chicken broth
Instructions
Corn husks
-
Rinse the corn husks well.
-
Place the husks into a deep bowl or Dutch oven.
-
Add enough water to cover the husks.
-
Place something heavy over the husks to press them down into the water.
-
Allow the husk to soak or 2 to 5 hours.
Pork
-
Place the pork into an electric pressure cooker.
-
Add the water, onion, and seasonings over the pork.
-
Program the pressure cooker, using manual or pressure cook setting for 50 minutes.
-
Once the cooking cycle is completed, allow the pressure to naturally release.
-
Remove the pork from the electric pressure cooker and shred it with two forks.
-
Reserve one cup of the broth, preferably without the grease. Discard the remaining juices and clean the electric pressure cooker liner.
Sauce
-
Place 2 cups of chicken broth and the other ingredients for the sauce into a medium saucepan.
-
Bring the ingredients to a boil over medium high heat.
-
Reduce the heat to low, cover the pot, and simmer for 10 minutes or until the chilies are softened.
-
CAREFULLY transfer the ingredients in the saucepan to a blender and blend on high for 2 to 3 minutes or until the ingredients are completely puréed. If the sauce is not thin enough for your preference, add in the remaining cup of chicken broth. Take caution when blending hot liquids – they can splatter.
-
Stir about 1 cup of the red sauce into the shredded pork. The meat should be coated in the sauce but not soupy. Reserve the remaining sauce for serving.
Masa
-
In a large bowl, add the corn masa harina, salt, and baking powder. Whisk together until blended.
-
Add the oil to the masa and blend until completely mixed. The texture will be like damp sand.
-
Pour the reserved cooking liquid from the pork into the masa and blend until completely mixed.
-
Then, add the chicken broth about 1 cup at a time until the masa is like smooth peanut butter.
Assemble the tamales
-
Drain the corn husks.
-
Working with one husk at a time, spread about ¼ cup of the masa mixture over the wide end of the corn husk, covering about ⅔ of the husk.
-
Spoon 1 to 2 tablespoons of the pork filling in the middle of the corn masa.
-
Fold the tamale by bringing the sides over the filling, overlapping the edges. then, bend the bottom tip, folding upwards.
-
Fill the electric pressure cooker with the minimum amount of water recommended by the manufacturer.
-
Slide a steamer basket into the electric pressure cooker.
-
Stand the tamales vertically in the basket.
-
Seal the electric pressure cooker and program using the manual or pressure cook for 10 minutes.
-
Perform a quick release of the pressure.
-
Let the tamales rest for 10 to 15 minutes.
-
To serve, unwrap the tamales and serve with the remaining sauce.
Equipment
-
pressure cooker
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.