Description

Instant Pot Pork Tamales offer a comforting taste of tradition with the ease of modern cooking. These delightful tamales are filled with tender, seasoned pork enveloped in fluffy masa, making them perfect for family gatherings or cozy nights at home. With the Instant Pot, you can enjoy this classic dish in about 90 minutes, filling your kitchen with tantalizing aromas and creating cherished memories around the table. Serve warm with salsa or crema for an unforgettable meal that brings everyone together.

Ingredients

Scale

2 lbs pork shoulder, cut into chunks
2 cups yellow corn masa flour
1 cup low-sodium chicken broth (plus extra for filling)
10–12 corn husks, soaked
1 tsp garlic powder
1 tsp cumin
1 tsp baking powder
1 tsp salt
½ cup softened butter (or lard)

Instructions

1. Prepare the Pork Filling: Season pork chunks with garlic powder, cumin, salt, and pepper. Place in Instant Pot with chicken broth, seal the lid, and cook on high pressure for 60 minutes.
2. Shred the Pork: Once done, release pressure naturally for 10 minutes then quick release. Shred pork and mix back into broth.
3. Make the Masa Dough: In a mixing bowl, combine masa flour, baking powder, and salt. Gradually mix in softened butter and reserved broth until smooth.
4. Assemble Tamales: On soaked corn husks, spread about a tablespoon of masa dough, add shredded pork filling in the center, fold sides over, and roll tightly.
5. Steam in Instant Pot: Place a steaming rack inside Instant Pot with one cup of water below it. Arrange tamales upright on rack and cook on high pressure for 20-25 minutes.
6. Serve Warm: Carefully remove tamales from pot and serve with salsa or crema.

Prep Time: 30 minutes
Cook Time: 85 minutes
Category: Main
Method: Steaming
Cuisine: Mexican

Nutrition

Serving Size: 1 tamale (90g)
Calories: 250
Sugar: 0g
Sodium: 350mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 14g
Cholesterol: 70mg

Keywords: - For added flavor, sear the pork before cooking. - Customize by swapping pork for shredded chicken or adding cheese to the filling. - Store leftovers in an airtight container; they last up to five days in the fridge or three months in the freezer.