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Instant Pot Tamales
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Prep Time:
60 minutes
Cook Time:
120 minutes
Total Time:
180 minutes
Flavorful Instant Pot tamales with succulent pork filling - perfect for a delicious and satisfying meal.
Ingredients:
  • 1 (8 ounce) package dried corn husks
  • 2 cups water, or more as needed
  • 2 cups coarsely chopped onion
  • 3 cloves garlic, smashed
  • 2 teaspoons kosher salt
  • 1 teaspoon chipotle chile powder
  • 1 (3 pound) boneless pork shoulder
  • 3 cups chicken stock, divided
  • 2 medium Roma tomatoes, quartered
  • 8 Armenian chile peppers, seeded and sliced
  • 2 de arbol chile peppers
  • 4 cloves garlic
  • 1.5 teaspoons ground cumin
  • 1.5 teaspoons kosher salt
  • 0.5 teaspoon onion powder
  • 4 cups instant corn masa
  • 2.5 teaspoons kosher salt, divided
  • 1 teaspoon baking powder
  • 1 cup lard, melted
  • 2 cups warm water, or more as needed
Instructions:
  • In a large Dutch oven, soak 20 dried husks in water, making sure to keep them submerged by placing a plate or bowl filled with water on top. Soak for a minimum of 2 hours, flipping occasionally until husks are softened.
  • For the filling: In a multi-functional pressure cooker (such as Instant Pot), mix together 2 cups water, onion, garlic, chili powder, salt, chipotle powder, and cumin. Cut the pork shoulder into 4 equal pieces and add them to the pot. Seal the lid, set the timer for 60 minutes at high pressure following the manufacturer's directions, and allow pressure to build for 10 to 15 minutes.
  • While the filling simmers, make the sauce: In a saucepan over medium-high heat, combine 2 cups chicken stock, tomatoes, chiles, and garlic. Bring to a boil, then simmer on medium-low, stirring occasionally, until tomatoes are fully softened, about 30 minutes.
  • Pour the sauce mixture into a blender. Secure the lid with a potholder and pulse a few times. Blend on high until completely smooth, for 2 to 3 minutes.
  • Pour the blended mixture back into the saucepan and add the remaining 1 cup of chicken stock, cumin, 1 teaspoon of salt, and onion powder. Simmer over medium-high heat, then reduce to low heat and cook until the sauce thickens and turns a deeper red color, about 30 minutes, stirring occasionally.
  • After the filling is cooked, follow the manufacturer's instructions to naturally release pressure for 10 minutes. Then, quick-release for 1 to 2 minutes. Unlock and remove the lid.
  • Transfer the pork to a shallow baking dish, discard any fat, and use 2 forks to shred it. Place the shredded meat in a bowl, then mix in 1 cup of the red sauce and 1/2 teaspoon salt to coat the pork. Set the filling aside and reserve the remaining sauce for serving.
  • After straining the cooking liquid through a fine mesh strainer, discard the solids and skim off excess grease. Set aside 1 cup of the strained cooking liquid for the masa, and discard any extra.
  • Prepare the dough by combining masa, 2 teaspoons salt, and baking powder in a stand mixer with the paddle attachment. Mix on low until fully combined, then increase to medium speed. Gradually add melted warm lard, 1 cup of reserved cooking liquid, and 2 cups of warm water. Beat until the dough is thoroughly mixed. Increase speed to medium-high and continue to beat until the dough is light and fluffy. Adjust the consistency by adding 1 tablespoon of warm water at a time if necessary. The dough should resemble loose cookie dough.
  • Remove water from corn husks. Flatten out each husk individually with the narrow end closest to you. Spread roughly 1/4 cup of masa mixture onto the top 2/3 of the husk. Add around 1 tablespoon of meat mixture down the center of the masa. Roll up the corn husk, beginning at one of the long sides. Fold the narrow end onto the rolled tamale and secure with butcher's twine.
  • Arrange tamales open-side up in the steamer basket of the Instant Pot. Add 2 cups of water to the cooker with the trivet inside. Position the steamer basket on the trivet, then seal the lid securely. Choose high pressure and set the timer for 20 minutes. Let pressure build naturally for 10 to 15 minutes before proceeding.
  • Follow the manufacturer's instructions to naturally release pressure for 10 minutes, then quick-release for 1 to 2 minutes. Remove the lid and let the tamales rest in the cooker for 10 minutes. Warm the remaining sauce to serve with the tamales.

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