Instant Pot Tamales

There's something incredibly comforting about tamales. Whether it's the warmth they bring on a chilly evening or the joy of unwrapping that perfectly cooked masa, tamales hold a special place in many hearts and kitchens.

Traditionally, making tamales is a labor-intensive process, but with the help of an Instant Pot, you can cut down the cooking time without sacrificing flavor. In this post, I'll walk you through a simple and delicious Instant Pot tamale recipe that's perfect for any occasion.

Recipe Video

Why This Recipe Works

This Tamales recipe is a standout for its exceptional flavor and convenience. The tamales are bursting with savory goodness, whether filled with tender shredded chicken infused with rich mole sauce or any other delectable filling variation. What sets this recipe apart is its adaptability and make-ahead potential. Perfect for busy schedules or entertaining, the tamales can be prepared in advance and stored in the refrigerator or freezer for later enjoyment.

Ingredients

Chicken:

While this recipe uses chicken and mole sauce as the filling, there are other options for your tamales. Pork with salsa verde, black bean and corn, beef barbacoa, or sweet potato and black bean are all popular tamale fillings.

Masa Dough:

You can buy masa harina, a corn flour used for making masa dough, at most grocery stores in the baking or international foods aisle. Masa dough, also known as prepared masa, can often be found in the refrigerated or frozen section of supermarkets, as well as at Mexican markets.

Corn Husks:

Corn husks are commonly found in the ethnic or international foods section of grocery stores, particularly those with a Mexican or Latin American focus. They can also be purchased at specialty food stores or online retailers. If you're unable to find corn husks, you can consider using banana leaves or parchment paper as alternatives for wrapping tamales, though they will impart a slightly different flavor and texture.

How to Make These Easy Instant Pot Tamales

Step One: 

Prepare the masa harina dough according to the instructions on the package.

Step Two: 

Add coconut oil to the dough and work it in, breaking it up with your hands.

Step Three: 

Add baking powder, salt, and chicken broth to the dough and continue to knead and work together, creating a thick paste. Set aside.

Step Four:

Place the chicken inside your Instant Pot and drizzle with olive oil.

Step Five: 

Sautee the chicken for 5 minutes, flipping halfway through to ensure a sear on both sides.

Step Six: 

Add 1 ½ cups of water to the pot, close the lid, and cook at high pressure for 10 minutes.

Step Seven: 

When cooking time is complete, wait for a natural release.

Step Eight: 

Remove the chicken and shred it using two forks.

Step Nine: 

In a bowl, mix the chicken with the mole sauce until combined.

Step Ten: 

Take a softened corn husk and spread a thin layer of masa dough onto the center, leaving space at the edges. Spoon a portion of the filling onto the masa dough.

Step Eleven: 

Carefully fold the sides of the corn husk over the filling, then fold the bottom end up. Repeat the process until all the filling and masa dough are used.

Step Twelve: 

Add 1 ½ cups of water to your Instant Pot. Using the trivet, place your Tamales inside.

Step Thirteen: 

Close the lid and cook at high pressure for 30 minutes.

Step Fourteen: 

When cooking time is complete, do a quick pressure release.

Step Fifteen: 

Remove the corn husks, serve, and enjoy!

Tips

• Soak the corn husks in warm water for at least 30 minutes before assembling the tamales. This will make them pliable and easier to work with. Thoroughly pat them dry with a clean towel to remove as much excess water as possible.
• When placing the tamales in the Instant Pot, arrange them upright with the open end facing up. This allows steam to circulate evenly around each tamale, resulting in uniform cooking.

What to Serve With Mexican Instant Pot Tamales

When serving Mexican Instant Pot tamales, consider some traditional Mexican sides and toppings to complement them. Classic accompaniments include tangy salsa verde or vibrant salsa roja for dipping or drizzling over the tamales. A crisp, refreshing salad with shredded lettuce, diced tomatoes, and sliced red onion adds brightness and texture to the meal. For a heartier option, pair the tamales with Mexican rice and refried beans.

Need more ideas? Check out What To Serve With Tamales for 15 delicious side dishes.

FAQs

If I forgot, do I have to soak the corn husks?

Yes, soaking the corn husks is crucial as it softens them, making them pliable for wrapping tamales. If forgotten, you can still soak them in hot water for 15-20 minutes to achieve flexibility.

Do I need to grease the corn husks before spreading the masa dough?

Some may prefer to lightly grease the husks for added ease in unfolding after cooking, though it's optional.

How long can leftover Instant Pot tamales be kept fresh?

Leftover Instant Pot tamales can be kept fresh in the refrigerator for up to 3-4 days or frozen for up to 3 months for longer storage.

More Mexican Recipes

If these authentic Instant Pot tamales made you think of Mexico, then you will love this collection of Mexican recipes, specially curated to help you plan your next culinary fiesta.

Birria Quesadillas

Carne Asada Burrito

Chicken Tamales

Guacamole