Instant Pot Pork Tamales

Follow our step-by-step guide on how to make Instant Pot Pork Tamales.

1. Step 1

   To start your tamale-making adventure, soak 20 dried corn husks in a large Dutch oven filled with water for at least 2 hours.

2. Step 2

   To keep them submerged, place a plate on top and flip them occasionally until they soften.

3. Step 3

   While the husks are soaking, let’s prepare the flavorful pork filling.

4. Step 4

   In your Instant Pot, combine 2 cups of water with chopped onion, minced garlic, chili powder, salt, chipotle powder, and cumin.

5. Step 5

   Cut the pork shoulder into four pieces and add them to the pot.

6. Step 6

   Secure the lid, select high pressure, and set the timer for 60 minutes.

7. Step 7

   Don’t forget to allow 10-15 minutes for the pressure to build up.

8. Step 8

   While the pork is cooking, it’s time to whip up a delicious sauce.

9. Step 9

   In a saucepan, mix together 2 cups of chicken stock, diced tomatoes, chiles, and minced garlic.

10. Step 10

    Bring this mixture to a boil, then reduce the heat and let it simmer for about 30 minutes until the tomatoes are nice and soft.

11. Step 11

    Once your sauce is ready, carefully transfer it to a blender.

12. Step 12

    Cover it with a lid and pulse a few times before blending until it’s smooth, which should take about 2-3 minutes.

13. Step 13

    Pour the blended sauce back into the saucepan, stir in 1 cup of chicken stock, cumin, 1 teaspoon of salt, and onion powder.

14. Step 14

    Let this simmer over medium-low heat until it thickens, which should take around 30 minutes.

15. Step 15

    When the pork is finished cooking, use the natural release method for 10 minutes, then quick release any remaining pressure.

16. Step 16

    Remove the pork from the pot, discard any excess fat, and shred the meat.

17. Step 17

    Mix the shredded pork with 1 cup of the prepared sauce and set it aside, reserving the rest of the sauce for serving later.

18. Step 18

    Don’t forget to strain the cooking liquid from the pork and reserve 1 cup for the masa, discarding the solids and skimming off any excess grease.

19. Step 19

    Now, let’s make the masa! In a stand mixer, combine masa, 2 teaspoons of salt, and baking powder.

20. Step 20

    Mix on low speed until everything is combined, then gradually add melted lard along with the reserved warm cooking liquid and 2 cups of warm water.

21. Step 21

    Beat this mixture until the dough is light and fluffy, which should take about 4-5 minutes.

22. Step 22

    If the dough feels too dry, feel free to add a little more water.

23. Step 23

    Once your corn husks are ready, drain them and lay one flat with the narrow end facing you.

24. Step 24

    Spread about 1/4 cup of masa on the top two-thirds of the husk, then add 1 tablespoon of the pork filling down the center.

25. Step 25

    Roll the husk tightly, folding the narrow end over the tamale, and tie it with butcher's twine to keep it secure.

26. Step 26

    Stand the tamales upright in the Instant Pot’s steamer basket.

27. Step 27

    Add 2 cups of water to the pot, place the basket on the trivet, and lock the lid.

28. Step 28

    Set the pot to high pressure for 20 minutes, allowing 10-15 minutes for the pressure to build.

29. Step 29

    After cooking, use the natural release method for 10 minutes, then quick release any remaining pressure.

30. Step 30

    Let the tamales rest in the pot for 10 minutes before serving them with the reserved sauce.

31. Step 31

    Enjoy the delightful flavors of your homemade tamales, and share them with family and friends for a truly memorable meal!.