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Instant Pot Pork Tamales

Instant Pot Pork Tamales are so easy to make with this simple recipe. The end result is mouth watering and delicious! All you need is about 1 ½ hours of prep time (over several hours) to make these tender pork tamales with homemade red sauce. Once you make Pork Tamales in the Instant Pot you will never make them another way again. Let’s get started! 

Instant Pot Pork Tamales

If you are like me you used to hear the word tamales and you would run the other way! The thought of the effort and time it took to make them was a little too much for me until I discovered just how easy these Instant Pot Pork Tamales are to make. Once you make these you will find yourself making them again and again. They are full of so much flavor and worth the time it took you to make them in the kitchen. They will soon be a family favorite in your house too! 

Instant Pot Pork Tamales

Pair with our Instant Pot Mexican rice and a Mexican Street Corn Salad that everyone will love. 

Instant Pot Pork Tamales

Ingredients:

1 (8 ounce) package corn husks

For the pork filling:

1 (3 pound) pork shoulder, cut into large pieces with excess fat removed 

2 cups water

1 large white onion, chopped 

1 tablespoon chili powder

2 teaspoons salt

1 teaspoon minced garlic

1 teaspoon chipotle chili powder

1 teaspoon ground cumin

3 bay leaves

For the red sauce:

2 to 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

1 1/2 teaspoon minced garlic

1 1/2 teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon onion powder

For the masa:

4 cups instant corn masa harina

2 teaspoons salt

1 1/2 teaspoon baking powder

3/4 cup plus 2 tablespoons vegetable oil

3 cups chicken broth

How to Make Instant Pot Pork Tamales

  • For the 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 for 2 to 5 hours.
  • For the 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.
  • For the 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.
  • 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.
  • 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.
  • For the 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 thoroughly 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. 
  • To 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.
Instant Pot Pork Tamales
  • To serve, unwrap the tamales and serve with the remaining sauce.
Instant Pot Pork Tamales

Tips Tricks and FAQs

  • Be sure you let the tamales rest for 10 to 15 minutes once removed from the Instant Pot. This allows time for them to firm up as they cool a bit. 
  • Once the pork is cooked be sure to taste it to ensure it is the flavor that you would like. This is the perfect time to add more salt, garlic, or cumin if needed, even chili powder if you need a little more spice. 
  • Be sure to remove the husks prior to eating. 
Instant Pot Pork Tamales

Storage

You will want to store your leftover pork tamales in the fridge in an airtight container. These will last about 1 week. 

Instant Pot Pork Tamales

Freezer

These tamales freeze perfectly for up to 6 months. Add them to an airtight container or freezer-safe bag once they have completely cooled and place them in the freezer. 

Instant Pot Pork Tamales

Reheating

To reheat your tamales you will want to preheat your oven to 350 degrees and cook for 10 minutes.

You can also reheat them in the microwave for 1-2 minutes to reach your desired temperature.

instant pot Pork Tamales
Instant Pot Pork Tamales

Instant Pot Pork Tamales

Prep Time: 1 hour 30 minutes
Total Time: 1 hour 30 minutes

Instant Pot Pork Tamales are so easy to make with this simple recipe. The end result is mouth watering and delicious! All you need is about 1 ½ hours of prep time (over several hours) to make these tender pork tamales with homemade red sauce. Once you make Pork Tamales in the Instant Pot you will never make them another way again. Let’s get started!

Ingredients

  • 1 (8 ounce) package corn husks
  • For the pork filling:
  • 1 (3 pound) pork shoulder, cut into large pieces with excess fat removed
  • 2 cups water
  • 1 large white onion, chopped
  • 1 tablespoon chili powder
  • 2 teaspoons salt
  • 1 teaspoon minced garlic
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon ground cumin
  • 3 bay leaves
  • For the red sauce:
  • 2 to 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
  • 1 1/2 teaspoon minced garlic
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • For the masa:
  • 4 cups instant corn masa harina
  • 2 teaspoons salt
  • 1 1/2 teaspoon baking powder
  • 3/4 cup plus 2 tablespoons vegetable oil
  • 3 cups chicken broth

Instructions

  1. For the 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.
  2. For the pork: Place the pork into an electric pressure cooker. Add the water, onion, and seasonings over the pork. 
  3. 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.
  4. 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.
  5. For the 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.
  6. 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.
  7. 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.
  8. For the 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. 
  9. To 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.
  10. 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.
  11. 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.
  12. To serve, unwrap the tamales and serve with the remaining sauce.

Notes

Prep: 1 hour 30 minutes 

Yield: 30 tamales

Nutrition Information:

Yield:

30

Serving Size:

1

Amount Per Serving: Calories: 61Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 668mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 3g

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