Ring the dinner bell, the Instant Pot Red Chile Pork Tamales are ready!! © COOKING WITH CURLS
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3.91 from 43 votes

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!! 
Prep Time1 hr 30 mins
Cook Time20 mins
Pressure Release10 mins
Total Time1 hr 50 mins
Course: Main Course
Cuisine: Mexican
Servings: 25 tamales
Calories: 144kcal
Author: Lisa Johnson


  • 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


  • 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.


  • 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!


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