Instant Pot Pork Tamales
Impress your friends and family with these mouthwatering Instant Pot Pork Tamales! This traditional Mexican dish is made easier with the Instant Pot.
Servings 30
Calories 172kcal
Equipment
- pressure cooker
Ingredients
1 (8 ounce) package corn husks
Pork filling
- 3 pounds pork shoulder cut into large pieces with excess fat removed
- 2 cups water
- 1 white onion large - chopped
- 1 tablespoon chili powder
- 2 teaspoons salt
- 1 teaspoon minced garlic
- 1 teaspoon chipotle chili powder
- 1 teaspoon ground cumin
- 3 bay leaves
Red sauce
- 3 cups chicken broth divided
- 3 Roma tomatoes quartered
- 1.5 ounces dried guajillo chiles about 8, stem and seeds removed
- 1.5 ounces dried ancho chiles about 4, stem and seeds removed
- 1½ teaspoon minced garlic
- 1½ teaspoons ground cumin
- 1 teaspoon salt
- ½ teaspoon onion powder
Masa:
- 4 cups corn masa harina instant
- 2 teaspoons salt
- 1½ teaspoon baking powder
- 7 ounces vegetable oil
- 3 cups chicken broth
Instructions
Corn husks
- Rinse the corn husks well.
- Place the husks into a deep bowl or Dutch oven.
- Add enough water to cover the husks.
- Place something heavy over the husks to press them down into the water.
- Allow the husk to soak or 2 to 5 hours.
Pork
- Place the pork into an electric pressure cooker.
- Add the water, onion, and seasonings over the pork.
- Program the pressure cooker, using manual or pressure cook setting for 50 minutes.
- Once the cooking cycle is completed, allow the pressure to naturally release.
- Remove the pork from the electric pressure cooker and shred it with two forks.
- Reserve one cup of the broth, preferably without the grease. Discard the remaining juices and clean the electric pressure cooker liner.
Sauce
- Place 2 cups of chicken broth and the other ingredients for the sauce into a medium saucepan.
- Bring the ingredients to a boil over medium high heat.
- Reduce the heat to low, cover the pot, and simmer for 10 minutes or until the chilies are softened.
- CAREFULLY transfer the ingredients in the saucepan to a blender and blend on high for 2 to 3 minutes or until the ingredients are completely puréed. If the sauce is not thin enough for your preference, add in the remaining cup of chicken broth. Take caution when blending hot liquids – they can splatter.
- Stir about 1 cup of the red sauce into the shredded pork. The meat should be coated in the sauce but not soupy. Reserve the remaining sauce for serving.
Masa
- In a large bowl, add the corn masa harina, salt, and baking powder. Whisk together until blended.
- Add the oil to the masa and blend until completely mixed. The texture will be like damp sand.
- Pour the reserved cooking liquid from the pork into the masa and blend until completely mixed.
- Then, add the chicken broth about 1 cup at a time until the masa is like smooth peanut butter.
Assemble the tamales
- Drain the corn husks.
- Working with one husk at a time, spread about ¼ cup of the masa mixture over the wide end of the corn husk, covering about ⅔ of the husk.
- Spoon 1 to 2 tablespoons of the pork filling in the middle of the corn masa.
- Fold the tamale by bringing the sides over the filling, overlapping the edges. then, bend the bottom tip, folding upwards.
- Fill the electric pressure cooker with the minimum amount of water recommended by the manufacturer.
- Slide a steamer basket into the electric pressure cooker.
- Stand the tamales vertically in the basket.
- Seal the electric pressure cooker and program using the manual or pressure cook for 10 minutes.
- Perform a quick release of the pressure.
- Let the tamales rest for 10 to 15 minutes.
- To serve, unwrap the tamales and serve with the remaining sauce.
Nutrition
Serving: 1g | Calories: 172kcal | Carbohydrates: 13g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 452mg | Potassium: 166mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg | Net Carbohydrates: 1g