Instant Pot Red Chile Pork Tamales

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Have you ever wanted to make tamales, but didn’t know how? Or maybe you thought it would be too hard? Well put those ideas out of your head, we are making Instant Pot Red Chile Pork Tamales in the easiest way possible while still staying true to the original recipes that have been handed down for generations…..

My abuela {grandmother} would have loved these Instant Pot Red Chile Pork Tamales, they are nice and spicy! Obviously she did not pass this recipe down, she was born and raised in England, LOL

This Instant Pot Red Chile Pork Tamales recipe is a combination of several recipes that have all been blended together and tweaked to work using an Instant Pot.

How do you make Instant Pot Red Chile Pork Tamales?

Place husks in a large bowl or pot, cover with hot water and let them soak for until pliable, about 30 minutes…..

Stir the masa (corn flour) and warm water together in a large bowl or bowl of a stand mixer until thoroughly mixed and it form a ball…..

Add the lard, baking powder, salt, and stock. Blend on medium speed for 5 minutes to thoroughly incorporate. The mixture should be the consistency of hummus…..

If you do not have enough moisture, your tamales will be dry and crumbly. Place a scoop of masa into a bowl of warm water…..

If it floats, you’re good to go. If it sinks, you need to add more liquid. Set your finished dough aside until ready to use.

Remove the corn husks from the water and lightly dry them to remove excess moisture…..

Place a 1/4 cup of dough in the center of each corn husk…..

Spread the dough out into about a 4-inch square, about a 1/2-inch thick in the center of the husk…..

Do as I say, not as I do, LOL Don’t worry, keep going!

Place 2 Tablespoons of Instant Pot Red Chile Pork in the center of the masa…..

See, that one is much closer to 4 inches. 😉

Fold the husk over, starting with the side closest to you. Roll into a tight log/tube and fold up the long end towards the center. Tie a thin strip of husk around the center to secure…..

I could have sworn I took more photos of the rolling process…ooops!

Repeat the process until you have used up all of your husks and masa.

Place 2 cups of water in the bottom of your Instant Pot, then insert a steamer basket. {I used this one – affiliate link}.

Add the wrapped tamales with the open ends facing up…..

***Make sure the tamales are not sticking up too high over the edge of the Instant Pot liner or your pressure cooker will not be able to build pressure, it will keep the lid from sealing properly***

Secure the lid, make sure the pressure knob is in the “Sealing” position, and set press the Manual button, High Pressure and use the = and – buttons to set the timer for 20 minutes…..

When the pot beeps, allow the pressure to release naturally for 10 minutes then manually release any remaining steam. Very carefully remove the lid at an angle to keep the moisture from dropping down onto the tamales…..

Allow your tamales to rest for 20 to 30 minutes to set and begin to firm up.

Serve with Mexican crema, sour cream, crumbled Queso Fresco, salsa, or sauce of your choice…..

So amazingly good!! The Red Chile Pork by itself seemed a bit spicy, but after it is cooked inside this yummy masa it is perfect!

Notes:

• You want to keep your masa at least 1/2-inch away from the sides to make it easier to roll. I got better at it after a few tried, but didn’t take any new photos.
• Yes, this is a time consuming process. If you have little helper to form an assembly line, it will go much faster.
• I prepared my Red Chile Pork one day, and prepared the tamales the next.
• Rip a few husks into 1/2-inch strips and soak with the full-sized husks to use as your ties.
• Corn husks are all different sizes, just adapt your fillings to the smaller husks and you will be fine.
• You read correctly, I did say 2 cups of water. I ran out of water during the first batch, so I added more for the second and it didn’t dry up!

Why yes you did read that correctly, I said Lard! If you can find a pork fat version that would be even better, but anything your grocery store carries will work just fine. Why do you use lard you ask? Well because that is the way they have been made for centuries and I have no intentions of going up against anyone’s abuela for messing with tradition. You can substitute vegetable shortening if you must, but the flavor will not be the same. 🙂

More filling recipes for you to try in your Tamales:

Instant Pot Red Chile Pork – the recipe I used for these tamales.

Instant Pot Mexican Style Shredded Beef – not traditional, but still delicious

Instant Pot Adobo Chicken

Instant Pot Salsa Verde Chicken – this would also be delicious made with pork! {cook for 90 minutes}

Other recipes to compliment your tamales:

Instant Pot Spanish Rice – there is also a regular version

Pico de Gallo

Restaurant Style Blender Salsa

Guacamole

Are you ready to give these a try? Let me know how it goes.

Do you need an Instant Pot? I use this one and love it!! {affiliate link}

Enjoy!!

Instant Pot Red Chile Pork Tamales

Slightly spicy pork surrounded by tender corn masa dough make these Instant Pot Red Chile Tamales an instant family favorite!! 

3.96 from 41 votes

Print

Course: Main Course

Cuisine: Mexican

Prep Time: 1 hour 30 minutes

Cook Time: 20 minutes

Pressure Release: 10 minutes

Total Time: 1 hour 50 minutes

Servings: 25 tamales

Calories: 144kcal

Author: Lisa Johnson

Ingredients

• 8 ounce package corn husks
• 3 1/2 cups masa harina (I used the fine version)
• 2 1/4 cups warm water
• 10 ounces lard (substitute vegetable shortening if you must)
• 1 1/2 teaspoons baking powder
• 2 teaspoons sea salt
• 1 1/2 cups chicken stock
• 3 1/4 cup Red Chile Pork

Instructions

• Place husks in a large bowl or pot, cover with hot water and let them soak for until pliable, about 30 minutes.
• Stir the masa (corn flour) and warm water together in a large bowl or bowl of a stand mixer until thoroughly mixed and it form a ball.
• Add the lard, baking powder, salt, and stock. Blend on medium speed for 5 minutes to thoroughly incorporate. The mixture should be the consistency of hummus.
• If you do not have enough moisture, your tamales will be dry and crumbly. Place a scoop of masa into a bowl of warm water. If it floats, you’re good to go. If it sinks, you need to add more liquid. Set your finished dough aside until ready to use.
• Remove the corn husks from the water and lightly dry them to remove excess moisture.
• Place a 1/4 cup of dough in the center of each corn husk. Spread the dough out into about a 4-inch square, about a 1/2-inch thick in the center of the husk.
• Place 2 Tablespoons of Instant Pot Red Chile Pork in the center of the masa.
• Fold the husk over, starting with the side closest to you. Roll into a tight log/tube and fold up the long end towards the center. Tie a thin strip of husk around the center to secure. Repeat the process until you have used up all of your husks and masa.
• Place 2 cups of water in the bottom of your Instant Pot, then insert a steamer basket.
• Add the wrapped tamales with the open ends facing up. ***Make sure the tamales are not sticking up too high over the edge of the Instant Pot liner or your pressure cooker will not be able to build pressure, it will keep the lid from sealing properly***
• Secure the lid, make sure the pressure knob is in the “Sealing” position, and set press the Manual button, High Pressure and use the = and – buttons to set the timer for 20 minutes.
• When the pot beeps, allow the pressure to release naturally for 10 minutes then manually release any remaining steam. Very carefully remove the lid at an angle to keep the moisture from dropping down onto the tamales.
• Allow your tamales to rest for 20 to 30 minutes to set and begin to firm up.

Notes

• You want to keep your masa at least 1/2-inch away from the sides to make it easier to roll. I got better at it after a few tried, but didn’t take any new photos.
• Yes, this is a time consuming process. If you have little helper to form an assembly line, it will go much faster.
• I prepared my Red Chile Pork one day, and prepared the tamales the next.
• Rip a few husks into 1/2-inch strips and soak with the full-sized husks to use as your ties.
• Corn husks are all different sizes, just adapt your fillings to the smaller husks and you will be fine.
• You read correctly, I did say 2 cups of water. I ran out of water during the first batch, so I added more for the second and it didn’t dry up!

Nutrition

Calories: 144kcal | Carbohydrates: 13g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 248mg | Potassium: 303mg | Fiber: 1g | Vitamin A: 605IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 2mg