{"id":4238,"date":"2020-07-04T16:15:00","date_gmt":"2020-07-04T22:15:00","guid":{"rendered":"http:\/\/www.pressurecookingtoday.com\/?p=4238"},"modified":"2020-07-14T09:25:58","modified_gmt":"2020-07-14T15:25:58","slug":"pressure-cooker-pork-tamales","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-pork-tamales\/","title":{"rendered":"Instant Pot Pork Tamales Recipe"},"content":{"rendered":"\n

This <\/em>Instant Pot Tamales<\/em><\/strong> recipe is the easiest way to achieve fluffy and savory homemade pork tamales. This pressure cooker recipe is fun to make, packed with tender steamed masa and moist shredded pork shoulder.\u00a0\u00a0<\/em><\/p>\n\n\n\n

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This fantastic recipe for Instant Pot Tamales is a must-try! Tanette, a long-time reader, shared her family\u2019s classic recipe for pork-stuffed tamales a few years ago, and I instantly fell in love with the dish. <\/p>\n\n\n\n

I tweaked Tanette\u2019s recipe to create my Green Chile Pork Tamale recipe<\/a>, and then made it even easier in the Instant Pot to share with you here. <\/p>\n\n\n\n

Update: <\/em><\/strong>This soft pork tamales recipe has a few more steps than our usual recipes, so I\u2019ve updated the post and provided a video so you can see how to wrap the tamales. Trust me, they\u2019re worth the time!<\/em><\/p>\n\n\n\n\n\n\n\n

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About Tamales<\/h2>\n\n\n\n

Did you know that tamales are an ancient food from Mexico and Guatemala? They were traditionally one of the first packed lunches. Because tamales come in their own neat little pouches, they\u2019re the ideal pack-and-go meal. <\/p>\n\n\n\n

Today, tamales are eaten throughout Central and South America, and the flavoring possibilities are truly endless!<\/p>\n\n\n\n

How to Make Pork Tamales in an Instant Pot \/ Pressure Cooker <\/h2>\n\n\n\n

This Pork Tamale recipe will work in any brand of electric pressure cooker, including the Instant Pot<\/a>, Ninja Foodi<\/a>, or Power Pressure Cooker XL<\/a>.<\/p>\n\n\n\n

Using an electric pressure cooker makes homemade tamales much easier to cook at home! The filling itself is an easy dump-and-go recipe. And once assembled, the pressure cooker is the perfect way to steam them\u2014since the steam is locked in, your tamales cook faster and more evenly than they would on the stovetop. <\/p>\n\n\n\n

\ud83d\udca1 Note: I prefer to make this recipe over two days.<\/strong> However, you can do it a single one day if you start the pork first thing in the morning. <\/p>\n\n\n\n

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Instant Pot Pork Tamales Day 1<\/h2>\n\n\n\n

On the first day, I soak the corn husks and pressure cook the pork shoulder filling. Letting the shredded meat rest overnight in the fridge soaks up extra flavor and allows you to easily remove the fat.<\/p>\n\n\n\n

How to Soak Corn Husks for Tamales  <\/h3>\n\n\n\n

I like to start the recipe by soaking the corn husks (so I don\u2019t forget to do it!). <\/p>\n\n\n\n

Simply fill up a large pot of cool water and place the corn husks inside. Place a plate or a weight on top of the corn husks to keep them fully submerged. Let soak for several hours or overnight.<\/p>\n\n\n\n

You can find corn husks for tamales<\/a> at specialty markets, as well as online (affiliate link). <\/p>\n\n\n\n

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Make the Filling for Pork Tamales<\/h3>\n\n\n\n

Next, it\u2019s time to cook that pork shoulder. This is the easy, set-it-and-forget it step to Instant Pot Pork Tamales<\/strong>. Just like you would for pressure cooker pulled pork<\/a>, start with a flavorful cooking liquid. <\/p>\n\n\n\n

We flavor the filling with onion, garlic, two kinds of chili powder, and cumin. (But feel free to use your favorite spices!)<\/p>\n\n\n\n

\ud83d\udeab\ud83c\udf36\ufe0f Don\u2019t be alarmed by the two kinds of chili powder!<\/strong> They give this dish a great flavor without making the meat too spicy! These pork tamales are fully kid-approved. Especially when the filling is encased with fluffy masa dough!<\/p>\n\n\n\n

Set the pork shoulder on top of the cooking liquid and seal the pressure cooker. The meat cooks on High Pressure for 75 minutes. This long cooking time results in tender, fall-apart pork shoulder that shreds beautifully. <\/p>\n\n\n\n

When it\u2019s finished, transfer the meat to a bowl and shred. <\/p>\n\n\n\n

In a separate bowl, reserve the cooking liquid, which will flavor your masa! <\/strong><\/p>\n\n\n\n

After cooling, store the meat and cooking liquid in the fridge overnight. <\/p>\n\n\n\n

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Instant Pot Pork Tamales Day 2<\/h2>\n\n\n\n

On the second day, I make the masa, fill and wrap the tamales, and steam them in the pressure cooker. <\/p>\n\n\n\n

Finish the Pork<\/h3>\n\n\n\n

Refrigerating the pork makes it easy to skim the fat\u2014the fat will have solidified into a layer on the top of the cooking liquid. Simply use a spoon to scrape off that layer and discard. <\/p>\n\n\n\n

Add a splash to the meat to loosen it up. Be careful to not add too much\u2014the meat should be moist but not runny. <\/p>\n\n\n\n

\ud83d\udca1 Tip: <\/strong>At this point, I like to taste the pork filling again in case I want to add more seasoning. (Usually just a dash of chili powder or a pinch more salt.)<\/p>\n\n\n\n

How to Make Masa<\/h3>\n\n\n\n

Our masa dough recipe is quick and easy, with just five ingredients!<\/strong> <\/p>\n\n\n\n

Simply toss masa, shortening, corn oil, salt and baking powder together in the stand mixer. (You can also do this by hand if you don\u2019t have an electric mixer.) <\/p>\n\n\n\n

Then add in the cooking liquid and mix until the masa dough is light, fluffy and flavorful. <\/p>\n\n\n\n

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How to Fill and Wrap Tamales <\/h3>\n\n\n\n

Now that your masa dough and pork filling are finished, it\u2019s time to fill your tamales. <\/strong><\/p>\n\n\n\n

Start by removing two corn husks from the soaking liquid. Lay them flat on a work surface and spread 1\/4 cup of masa down the center of the husks. Press the masa into a 4-inch square with a 2 to 3-inch border on the bottom. <\/p>\n\n\n\n

Add a heaping tablespoon of pork filling on top of the masa. Lay it in a line down the center of the masa square. <\/p>\n\n\n\n

To close the tamale, fold in the sides of the corn husks until they overlap and wrap the husk tightly around the dough. Fold in the bottom of the husk to seal your tamale closed. <\/p>\n\n\n\n

\ud83d\udca1 If you\u2019re new to making tamales<\/strong>, this Tamales<\/em> cookbook<\/a> has super helpful step-by-step reference photos for filling<\/a> and wrapping your tamales<\/a>.<\/p>\n\n\n\n

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How to Steam Tamales in an Instant Pot<\/h3>\n\n\n\n

Add 1 cup of water to the bottom of the pressure cooking pot and place a steamer basket<\/a> (affiliate link) inside. Gently place the folded tamales standing up in the steamer basket. <\/p>\n\n\n\n

Seal the lid and cook the tamales on High Pressure for 20 minutes. Let the pressure release naturally for 10 minutes, then finish with a quick pressure release.<\/p>\n\n\n\n

\ud83c\udf21\ufe0f To check your tamales for doneness,<\/strong> remove one tamale from the cooking pot and let it cool for a few minutes. Carefully unwrap to check the masa\u2014if it\u2019s ready, the masa will be set and will pull away easily from the corn husk wrapping. If not, return to the Instant Pot and cook a few minutes more. <\/p>\n\n\n\n

What Can I Substitute For Dry Corn Husks to Make Tamales?<\/h2>\n\n\n\n

Tamales are traditionally wrapped in dried corn husks for a few reasons: <\/p>\n\n\n\n