Instant Pot Pork Tamales Recipe: Authentic Flavor in a Fraction of the Time

Traditional tamale-making meets modern convenience with this pressure cooker adaptation that preserves authentic flavors. The Instant Pot streamlines the process while maintaining the rich, savory essence of pork tamales that have been perfected over generations.

This method respects the time-honored techniques of soaking corn husks and preparing the masa dough, but uses pressure cooking to achieve tender results in a fraction of the time. The pork filling develops deep, complex flavors as it cooks with spices and broth.

What emerges are tamales with the same tender texture and robust taste as the original, but ready in hours instead of all day. The corn husks peel back to reveal perfectly steamed masa with a moist, flavorful pork center.

Serve these with your favorite salsa or enjoy them plain to appreciate the authentic taste.

Ingredients for Instant Pot Pork Tamales

Authentic tamales start with traditional masa and spiced pork filling. Nothing beats this classic combo.

The corn husks are non-negotiable for authentic texture. Find them in the Latin aisle at most supermarkets or any Mexican grocery—look for Maseca brand masa harina, which is the gold standard. Pork shoulder gives the best flavor and texture for the filling; bone-in adds richness, but boneless saves time. If your store doesn’t carry dried chiles, Penzeys or online spice shops are great alternatives.

No dried chiles? Chili powder at 2 tbsp per chile works in a pinch (use a mix of sweet and hot). Vegetable shortening swaps in for lard 1:1 if you need a neutral flavor. For extra depth, add a chipotle in adobo to the filling. The masa dough should be spreadable but not sticky—if it’s too thick, add a splash more broth.

Tamales freeze beautifully—3 months if wrapped tight. Reheat by steaming for 10-15 minutes. Leftover masa dough? Form into little patties and pan-fry for quick masa cakes. Always soak husks for at least 1 hour before using.

Step-by-Step Instructions for Instant Pot Pork Tamales

Here’s the method I use to create authentic tamales with the convenience of modern cooking.

Step 1: Prepare the Corn Husks and Pork Filling

Begin by soaking the 24 pieces dried corn husks in warm water for 30 minutes until pliable. Meanwhile, set your Instant Pot to sauté and cook the 1.5 lb pork shoulder (cut into chunks) in 1 cup chicken broth until browned on all sides, about 8-10 minutes.

Remove the pork and add the 3 whole dried ancho chiles, 2 whole dried guajillo chiles, 1 whole yellow onion (finely chopped), and 6 cloves garlic cloves (minced) to the pot. Sauté for 3-4 minutes until fragrant. Return the pork to the pot, add 1 tbsp ground cumin, 1 tbsp dried oregano, and 1 tsp sea salt, then pressure cook on high for 25 minutes.

Once done, shred the pork and mix it with 1 cup of the cooking liquid to create your filling. The pork should be fork-tender and the liquid should have a deep, rich color from the chiles.

Step 2: Make the Masa Dough

In a large bowl, beat the 0.75 cup lard until light and fluffy, about 2-3 minutes. Gradually add the 2 cups masa harina, 1 tsp baking powder, and 1 tsp sea salt, mixing until combined.

Slowly pour in the 2 cups pork broth reserved from cooking the pork, mixing until the dough comes together. It should have the consistency of thick hummus. If it’s too dry, add a bit more broth; if too wet, add a touch more masa harina.

Test the dough by dropping a small ball into a glass of water—if it floats, it’s ready. If it sinks, beat in a bit more lard until it passes the float test.

Step 3: Assemble the Tamales

Drain the soaked dried corn husks and pat them dry. Lay a husk flat on your work surface, with the wide end at the bottom. Spread about ¼ cup of the masa dough onto the husk, leaving a 1-inch border at the top and sides.

Place a spoonful of the pork filling down the center of the dough, then fold the sides of the husk inward to enclose the filling. Fold the bottom of the husk up to seal. The tamale should be snug but not overstuffed.

Repeat with the remaining husks, dough, and filling. You should get about 24 tamales from this batch.

Step 4: Steam the Tamales in the Instant Pot

Add 1 cup of water to the Instant Pot and place the trivet inside. Arrange the tamales upright, open-end up, in the pot, leaning them against each other if needed. You may need to cook them in batches depending on the size of your Instant Pot.

Seal the lid and cook on high pressure for 25 minutes. Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. The tamales are done when the husk peels away easily from the masa.

Creative Variations of This Recipe

Sweet Pineapple Twist

Add ½ cup finely diced pineapple to the pork filling for a sweet-tangy contrast that balances the rich spices. I also mix in 1 tbsp brown sugar with the pineapple for extra caramelization. This Hawaiian-inspired variation adds bright, tropical notes to each bite. 🌟

Green Chile Cheese

For a New Mexican flair, add ½ cup roasted, diced green chiles and ½ cup shredded Monterey Jack cheese to the masa dough. The cheese melts beautifully during cooking, creating gooey pockets throughout. I use Hatch green chiles when in season.

Vegetarian Option

Swap pork for a filling of black beans, corn, and roasted poblano peppers. Sauté 1 cup cooked black beans with 1 cup corn kernels and ½ cup diced poblanos, then season with the same spices. The masa remains unchanged for this hearty meatless version.

Spicy Chipotle Kick

Blend 1-2 chipotle peppers in adobo into the pork broth before mixing with the masa. This adds smoky heat that pairs perfectly with the pork. For extra depth, I also stir 1 tsp adobo sauce into the filling. The result is tamales with a bold, smoky finish. 🔥

Breakfast Tamales

Transform leftovers into breakfast by adding ½ cup cooked, crumbled chorizo and ¼ cup shredded cheddar cheese to the filling. Serve with salsa verde and a fried egg on top. The Instant Pot makes these just as easily as dinner tamales.

Mole-Inspired Version

Stir 2 tbsp mole paste (I use Dona Maria brand) into the pork filling for complex, chocolatey depth. The mole pairs wonderfully with the traditional masa. For presentation, I drizzle extra mole sauce over the tamales before serving.

Frequently Asked Questions