Instant Pot Tamales (With Pork & Roasted Green Chiles)
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on Jan 05, 2024, Updated Nov 05, 2024
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If traditional flavors and modern conveniences are your style, you’re going to love my Instant Pot Tamales stuffed with pork green chile! Made with just 10 ingredients in less than 2 hours from start to finish, this is by far the easiest, speediest way to churn out a dozen authentic Mexican tamales I’ve ever tried.
I can’t even begin to tell you how flabbergasted I am. I had heard the urban legend that cooking tamales in an Instant Pot was a dream, but didn’t want to believe the tale. Let me just tell you, it’s true! No need to pull out another pan to sear the meat and sauté the onions. Not only does this appliance help with time, but also cuts back on dirty dishes. 🎉
Ingredients & Substitutions
As promised, you only need a few simple ingredients to make these Instapot pork tamales filled with shredded pork and roasted green chile. Here’s what to grab:
- Pork Shoulder (Boneless): Also known as Boston butt or pork butt, this well-marbled, inexpensive cut of meat is my go-to for slow-cooked recipes like pulled pork or carne adovada. Using the pressure cooker function on the Instant Pot significantly reduces the amount of time it takes to get deliciously fork-tender results.
- Canola Oil: Feel free to swap in any neutral-flavored oil with a high smoke point (e.g. avocado or grapeseed).
- Yellow Onion & Garlic: This duo of alliums brings sweetness and complexity to the Instant Pot tamales filling. Feel free to swap in white onion if needed. In a pinch, you can also use ¼ teaspoon of garlic powder for each fresh clove.
- Chicken Broth: Homemade or store-bought low-sodium broth is a key element in both the pork green chile filling and the tamal dough made with masa harina. Feel free to swap in vegetable broth if you prefer.
- Roasted Hatch Chiles: Roasting chile peppers is a snap. No Hatch chile? No problem! Buy Anaheim chiles or long green chile of your choice. I like to roast chile in big batches, then stuff the extras in the freezer for when I am craving a taste of summer and spice!
- Kosher Salt & Black Pepper: Make sure you use freshly cracked black pepper for the best flavor.
- Lard or Shortening: Lard is my preferred fat for making the masa dough, but shortening also works well if you prefer a vegetarian option.
- Baking Powder: This helps the tamal dough poof up while steaming, resulting in fluffy, tender tamale perfection.
- Masa Harina: Masa harina is a type of corn flour that is readily available in the Hispanic aisle of your grocery store and online.
- Corn Husks: While you won’t actually be eating the husks, you do need them to wrap your tamales. Make sure to soak them while the pork filling is cooking so they’re ready to go at the same time.
How To Make Instant Pot Tamales
Before you go running away at the sight of a long list of instructions, you should know that this recipe for pressure cooker tamales comes together in about an hour and 45 minutes. It’s really not too bad!
Make Instant Pot Pork Green Chile:
Step 1: Brown Meat. Season the pork generously with salt and pepper. Select Sauté on the Instant Pot and warm the oil. In batches, sear the pork until browned on all sides, about 3 minutes a side. Using tongs or a slotted spoon, transfer the pork to a plate.
Step 2: Add the Onions to the pot and cook, stirring occasionally, until tender and translucent, about 3 minutes.
Step 3: Add Garlic. Stir in garlic for 1 minute, return the pork to the pot, add the broth and chile, and give everything a good stir.
Step 4: Pressure Cook. Lock the lid in place and turn the valve to Sealing. Press the Manual/Pressure Cook button and set the cook time for 1 hour at high pressure. Let the steam release naturally for about 10 minutes, then turn the valve to Venting to release any residual steam.
Step 5: Shred Pork. Carefully remove the lid and, using a slotted spoon, transfer the pork mixture to a bowl. Using 2 forks, shred the pork.
Step 6: Prepare Instant Pot. Season the pork mixture with salt and pepper if needed, stir well, and let cool to room temperature. Using pot holders, lift out the inner pot, rinse well, and return the inner pot to the Instant Pot housing.
Prepare Hojas (Corn Husks):
Step 1: Soak Corn Husks in water for an hour before using, rinse well with running water to take off any dust or corn husk fibers. Place a handful of wet corn husks in a colander to drain before using.
Make Masa:
(If you’d like to see step-by-step photos on how to make the masa, take a look at this tamal dough made with masa harina post.)
Step 1: Cream Lard. Combine lard, salt, and baking powder using an electric mixer, and beat at medium-high speed until well whipped, about 1 minute.
Step 2: Slowly Add Masa. Add one-fourth of the masa at a time to the lard, beating between additions until thoroughly incorporated.
Step 3: Slowly Add Chicken Stock and continue beating until dough is light and has a soft and spreadable hummus-like texture. If it’s too dry, mix in a little more broth; if your dough is too loose, add more masa harina until you get the desired texture.
Step 4: Cover the masa and set aside.
Assemble Tamales:
Step 1: Spread Masa. Place the wide end of the husk on the palm of your hand, the narrow end is at the top. Starting at the middle of the husk spread 2 tablespoons of the masa with the back of a spoon in a rectangle or oval shape, using a downward motion towards the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk.
Step 2: Fill Corn Husks. Spoon 1 ½ tablespoons of filling down the center of the masa. Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it’s a snug closure so the tamal will not open during steaming. If needed, secure by tying a thin strip of corn husk around the tamal. This will keep the tamal from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded.
How to Steam Tamales in an Instant Pot:
Step 1: Pour 1 cup warm water into the Instant Pot and insert the steam rack.
Step 2: Arrange a few corn husks on the bottom of the rack. Place the tamales on the corn husks, standing them upright. Lock the lid in place and turn the valve to “Sealing.”
Step 3: Pressure Cook. Press the Manual/Pressure Cook button and set the cook time for 38 minutes at high pressure. Let the steam release naturally for about 10 minutes, then turn the valve to Venting to release any residual steam. Carefully remove the lid and transfer the tamales to a plate. Let stand for at least 15 minutes (or up to 30 minutes) to set up before serving.
Frequently Asked Questions
Making classic pork tamales can be an all-day project and comes with lots of dirty dishes, but with the magic of an Instant Pot, cooking the tamales takes less than two hours from start to finish.
Yes, pour one cup of water into the Instant Pot and insert the steam rack. I arrange a few corn husks on the bottom of the rack. Place the tamales on the corn husks, standing them upright. Lock the lid in place and steam.
I own a 6-quart Instant Pot and 16 tamales fit perfectly. I would say one to two dozen tamales will fit in an Instant Pot depending on the size of your tamales and Instant Pot.
The pork green chile filling for these tamales cooked in one hour and then I steamed the tamales for 38 minutes in the same pot. Traditionally, I cook filling for tamales in a slow cooker, which can take up to 8 to 10 hours, and then the steaming process is another two to three hours.
Optional Variations & Dietary Adaptations
While I love pork green chile tamales, there are tons of ways for you to adapt this Instant Pot tamales recipe to fit your needs. Here are a few ideas to get you started:
- Vegetarian: Rather than filling your tamales with pork stew, try filling them with cheese and rajas or zucchini and corn. To keep them completely vegetarian-friendly, make sure to use shortening rather than lard and vegetable broth rather than chicken broth.
- Pork-Free: Eat meat, but not pork? Try filling your tamales with my Instant Pot chicken tinga instead!
- Frozen Tamales in Instant Pot: If you hosted a tamalada this holiday season, you may be lucky enough to still have some tamales in the freezer. Feel free to pop your frozen (raw or cooked) tamales in the Instant Pot as described below, no need to defrost them first.
Storage & Reheating Instructions
To store, place cooked tamales in an airtight container and refrigerate for up to one week.
To freeze, place (raw or cooked) tamales in a freezer-safe bag and freeze them for up to 6 months. Be sure to label if they are raw or cooked.
To reheat cooked frozen tamales, place frozen tamales on the steamer basket in your pressure cooker with a cup of water. Set the cook time for 5 minutes at high pressure.
To reheat, wrap each cooked and defrosted tamal (still wrapped in corn husks) in a damp paper towel on a microwave-safe plate and heat for one to two minutes.
Expert Tips
- Time Management: Soak your husks while the filling cooks. That way, they’ll be nice and pliable as soon as you’re ready to fill them!
- Corn Husk Base: Using a few corn husks on the bottom of the Instant Pot tamale rack helps to make sure none of your delicious tamales slip through the cracks.
- Super Soaking: To keep corn husks pliable and easy to work with, keep them in the water while filling the tamales, grabbing only a handful at a time to drain.
Serving Suggestions
I love adding a dollop of chopped roasted green chile over these Pork Green Chile Tamales for added spice. My favorite time to enjoy tamales is in the morning, served with an over-easy egg for breakfast and with a hot cup of café de olla.
More Mexican Instant Pot Recipes
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #muybuenocooking.
Instant Pot Tamales Recipe with Pork and Roasted Green Chile
Ingredients
Instant Pot Pork Green Chile:
- 3 to 4 pounds pork shoulder boneless
- kosher salt
- pepper freshly ground
- 2 tablespoons canola oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- 6 Hatch chiles, roasted, peeled, and diced
Masa:
- 16 corn husks
- 2/3 cups lard or shortening
- 1/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 2 cups masa harina (corn flour), see notes
- 1 ½ to 2 cups warm homemade chicken stock or store-bought low-sodium broth
Instructions
Instant Pot Pork Green Chile:
- Season the pork generously with salt and pepper. Select Sauté on the Instant Pot and warm the oil. In batches, sear the pork until browned on all sides, about 3 minutes a side. Using tongs or a slotted spoon, transfer the pork to a plate.
- Add the onions to the pot and cook, stirring occasionally, until tender and translucent, about 3 minutes.
- Stir in garlic for 1 minute, return the pork to the pot, add the broth and chile, and give everything a good stir.
- Lock the lid in place and turn the valve to Sealing.
- Press the Manual/Pressure Cook button and set the cook time for 1 hour at high pressure.
- Let the steam release naturally for about 10 minutes, then turn the valve to Venting to release any residual steam.
- Carefully remove the lid and, using a slotted spoon, transfer the pork mixture to a bowl. Using 2 forks, shred the pork.
- Season with salt and pepper if needed, stir well and let cool to room temperature. Using pot holders, lift out the inner pot, rinse well, and return the inner pot to the Instant Pot housing.
Prepare Hojas (Corn Husks):
- Soak corn husks in water for an hour before using, rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using.
Masa:
- Combine lard, salt, and baking powder using an electric mixer, beat at medium-high speed until well whipped, about 1 minute.
- Add one-fourth of the masa at a time to the lard, beating between additions until thoroughly incorporated.
- Slowly add chicken stock and continue beating until dough is light and has a soft and spreadable hummus-like texture. If it’s too dry, mix in a little more broth; if your dough is too loose, add more masa harina until you get the desired texture.
- Cover the masa and set aside.
Spread Masa:
- Place the wide end of the husk on the palm of your hand, narrow end is at the top. Starting at the middle of the husk spread 2 tablespoons of the masa with the back of a spoon in a rectangle or oval shape, using a downward motion towards the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk.
Fill Corn Husks:
- Spoon 1 ½ tablespoons of filling down the center of the masa. Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it’s a snug closure so the tamal will not open during steaming. Secure by tying a thin strip of corn husk around the tamal. This will keep the tamal from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded.
Steam Tamales in an Instant Pot:
- Pour 1 cup water into the Instant Pot and insert the steam rack.
- Arrange a few corn husks on the bottom of the rack.
- Place the tamales on the corn cusks, standing them upright. Lock the lid in place and turn the valve to Sealing.
- Press the Manual/Pressure Cook button and set the cook time for 38 minutes at high pressure. Let the steam release naturally for about 10 minutes, then turn the valve to Venting to release any residual steam.
- Carefully remove the lid and transfer the tamales to a plate. Let stand for 15 to 30 minutes to set up before serving.
Serve:
- Drizzle tamales with diced roasted green chile.
Notes
- Masa harina is readily available in the Hispanic aisle of your grocery store and online.
- To reheat, wrap each cooked and defrosted tamal (still wrapped in corn husks) in a damp paper towel on a microwave-safe plate and heat for one to two minutes.
- Time Management – Soak your husks while the filling cooks. That way, they’ll be nice and pliable as soon as you’re ready to fill them!
- Corn Husk Base – Using a few corn husks on the bottom of the Instant Pot rack helps to make sure none of your delicious tamales slips through the cracks.
- Super Soaking – To keep corn husks pliable and easy to work with, keep them in the water while filling the tamales, grabbing only a handful at a time to drain.
- Vegetarian – Rather than filling your tamales with pork stew, try filling them with cheese and rajas or zucchini and corn. To keep them completely vegetarian-friendly, make sure to use shortening rather than lard and vegetable broth rather than chicken broth.
- Pork-Free – Eat meat, but not pork? Try filling your tamales with my Instant Pot chicken tinga instead!
- Frozen Tamales in Instant Pot – If you hosted a tamalada this holiday season, you may be lucky enough to still have some tamales in the freezer. Feel free to pop your frozen, unsteamed tamales in the Instant Pot and pressure cook on high for 5 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is inspired by this pork green chile tamales recipe on the Instant Pot website.
Photography by Jenna Sparks
I have all your books and I Truley enjoy all your recipes.
I lived in EL Paso for many years and my daughter and part of her family still live there.
When you mover away you miss the Franklin Mountains, and the wonderful food that you cannot get anywhere else.
We miss our Daughter and Granddaughter that are still there and don’t get there often enough..
I make green tomato and tomatillo sauce w added Serrano peppers.
This was my first time making tamales. I love the ease of using the instant pot. The pork was delicious. I forgot to buy Hatch Chiles. I found some canned Chipotles in sauce in my pantry. I used about 6 if them but I rinsed them first before adding them to my instant pot. It turned out very good. I cannot wait to make these year after year!
If I have frozen tamales (uncooked) how long should I cook them in the instant pot?
YUMMY!
Stroke of genius to make tamales in a pressure cooker! The thought did cross my mind but I was afraid it could a blown out mess. Mine was perfect and tasty, although I did add some garlic and a cayenne blend seasoning to the masa. Be sure to allow them to congeal for 30 minutes after steaming!
I made these tonight. Really good but I put 1.5 cups of water to steam them and don’t know how I didn’t get a burn notice. Next time I’ll use more water. So tasty though!