Instant Pot Chicken Tamales Recipe: Steamed Perfection in a Fraction of the Time

Traditional tamales take hours, but this Instant Pot method delivers the same perfect results in under an hour.

The secret is layering the masa-dipped chicken in the pot with just enough liquid to create steam, then letting pressure do the work. This technique guarantees tender chicken and fluffy masa every time.

Each tamale emerges with that classic texture—moist, flavorful, and wrapped in its corn husk blanket. The chicken stays juicy while the masa cooks through without drying out.

The best part? You can make a full batch without tying up your stove all day. This streamlined approach doesn’t compromise on taste or texture.

Ingredients for Instant Pot Chicken Tamales

Traditional flavors meet modern convenience in this streamlined tamale ingredient list.

The corn husks are non-negotiable—look for them in the Latin aisle at Kroger or any Mexican grocery. Masa harina is usually nearby (Maseca brand is standard). For the lard, Leaf or Armor are reliable brands. The chicken thighs stay juicier than breasts during pressure cooking, so don’t substitute. If you’re making a double batch, you’ll need about 1 lb of husks.

No lard? Vegetable shortening works 1:1. Out of masa harina? Fine cornmeal in a pinch (texture won’t be identical). Chicken breasts are leaner but can dry out—brine them first if using. The red chile powder can be swapped for half the amount of cayenne for more heat. Fresh tomatoes can replace the sauce, but cook them down first.

Husks keep indefinitely in a dry pantry. The chicken filling reheats beautifully—3-4 days refrigerated or 3 months frozen. Tamales freeze well too, just reheat by steaming. Always soak husks the night before to save time.

Step-by-Step Instructions for Instant Pot Chicken Tamales

This method delivers tender tamales with perfectly steamed masa in a fraction of traditional time.

Step 1: Prepare the Corn Husks and Chicken Filling

Soak the 8 oz Dried Corn Husks in warm water for 1 hour to soften. Drain and pat dry before using. Meanwhile, season the 1.5 lb Boneless Chicken Thighs with 1 tsp Salt, 1 tsp Ground Cumin, 1 tsp Garlic Powder, 1 tsp Onion Powder, and 0.5 tsp Dried Oregano.

Cook the chicken in the Instant Pot on high sauté for 5-6 minutes until no longer pink. Shred and mix with 0.5 cup Tomato Sauce and 0.25 cup Green Olives. Set aside.

Step 2: Make the Masa Dough

In a large bowl, beat the 0.5 cup Lard until fluffy. Gradually add 2 cups Masa Harina, 1 tsp Baking Powder, and remaining 1 tsp Salt, alternating with 2 cups Chicken Broth. Mix until the dough resembles thick cake batter.

The masa should hold its shape when pressed between fingers. If too thick, add a splash of broth. The texture is crucial for proper steaming.

Step 3: Assemble the Tamales

Lay a soaked corn husk flat and spread ¼ cup masa in the center, leaving space at the top and bottom. Add 2 tbsp chicken filling down the middle. Fold the sides of the husk inward, then roll it up tightly, leaving the top open.

Arrange the tamales upright in the Instant Pot, open-end up. This prevents the filling from leaking out during cooking.

Step 4: Steam in the Instant Pot

Add 1 cup water to the Instant Pot and place the trivet inside. Stack the tamales in batches if needed. Secure the lid, set to high pressure, and cook for 25 minutes. Let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.

The tamales are done when the husk peels away easily and the masa is firm to the touch. If undercooked, steam for an additional 5 minutes.

Pro Cooking Tips for instant pot chicken tamales

Husk Preparation

Soak your 8 oz Dried Corn Husks in very warm water for at least 1 hour to make them pliable. I use my biggest mixing bowl and weigh them down with a plate to keep them submerged. Drain and pat dry before assembling.

Masa Consistency

The masa dough should be like thick cake batter. If it’s too dry, add 1-2 tbsp Chicken Broth at a time. If too wet, sprinkle in more Masa Harina. Test by dropping a bit in water—it should float when ready.

Filling Distribution

Use exactly 2 tbsp chicken filling per tamale to prevent bursting. Overfilling causes the masa to tear during steaming. I use a cookie scoop for consistent portions. 💡

Steaming Technique

Arrange tamales upright in the pot, open-end up. Add 1 cup water and use the trivet to keep them elevated. Don’t pack too tightly—leave ½ inch between each for expansion.

Pressure Cooking

Cook on high pressure for 25 minutes, then let pressure release naturally for 10 minutes. This gradual release prevents sudden temperature drops that could make the masa dense. 🔥

Doneness Test

Tamales are done when the husk peels away cleanly and the masa is firm. If unsure, steam for an additional 5 minutes. Let them rest 5 minutes before serving to set properly.

Frequently Asked Questions