Name: Instant Pot Tamales Recipe
Prep time: 35 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 16
Cuisine: American
Ingredients: ¾ lb pork shoulder; kosher salt and freshly ground pepper; 2 tbsp canola oil; 1 yellow onion; 1 tsp ground cumin; 1 tsp garlic powder; ½ cup chicken broth; 4 oz green chiles; ¼ cup fresh cilantro leaves; 4 cups corn masa mix; 2 tsp salt; 1½ tsp baking powder; 4 cups water; ⅔ cup solid vegetable shortening; 16 corn husks

How To Make Instant Pot Tamales

Made quicker and easier without compromising the flavors, this instant pot tamales recipe offers a deliciously tender pork-filled masa dough.

Prep: 35 mins

Release: 20 mins

Cook: 1 hr 40 mins

Total: 2 hrs

Makes:

Ingredients

¾ lb pork shoulder, boneless, cut into 4-inch cubes
kosher salt and freshly ground pepper, to taste
2 tbsp canola oil
1 yellow onion, diced
1 tsp ground cumin
1 tsp garlic powder
½ cup chicken broth
4 oz green chiles, diced
¼ cup fresh cilantro leaves, finely chopped

For Masa:

4 cups corn masa mix, masa harina for tamales
2 tsp salt
1½ tsp baking powder
4 cups water
⅔ cup solid vegetable shortening, melted
16 corn husks, large, soaked water to cover for 1 hour

Instructions

Season the pork generously with salt and pepper. Select Sauté on the Instant Pot and warm the oil. In batches, sear the pork for about 8 minutes total until browned on all sides. Using tongs or a slotted spoon, transfer the pork to a plate.
Add the onions to the pot and cook, stirring occasionally, for about 3 minutes until tender and translucent.
Stir in the cumin and garlic powder, return the pork to the pot, add the broth and chiles, and give everything a good stir.
Lock the lid in place and turn the valve to Sealing. Press the Keep Warm/Cancel button to reset the program, then press the Manual/Pressure Cook button and set the cooking time for 1 hour at High Pressure.
Let the steam release naturally for about 10 minutes, then turn the valve to Venting to release any residual steam.
Carefully remove the lid and, using a slotted spoon, transfer the pork mixture to a bowl. Using 2 forks, shred the pork.
Add the cilantro, season with salt and pepper, stir well and let cool to room temperature. Using pot holders, lift out the inner pot, rinse well, and return the inner pot to the Instant Pot housing.

Masa:

In a large bowl, mix the corn masa mix, salt, and baking powder, then stir in 3 cups of the water until blended.
Stir in the vegetable shortening, then knead the masa against the side of the bowl until incorporated.
Remove the husks from the water and pat dry. Place the husks on a work surface with the narrow ends facing you.
One at a time, spread about 3 tablespoons of the masa mixture onto the widest part of a husk and top the masa with about 1 tablespoon of the pork mixture. Fold in the sides of the husk to enclose the filling, then fold up the bottom narrow flap of husk over the center and secure with a narrow strip of the husk. Repeat until all the filling is used.
Pour the remaining water into the Instant Pot and insert the steam rack.
Arrange the tamales on the rack, standing them upright. Lock the lid in place and turn the valve to Sealing.
Press the Manual/Pressure Cook button and set the cooking time for 40 minutes at High Pressure. Let the steam release naturally for about 10 minutes, then turn the valve to Venting to release any residual steam.
Carefully remove the lid and transfer the tamales to a plate. Let stand for 15 to 30 minutes to set up before serving. Enjoy!