Instant Pot Tamales Recipe! Make Tamales in a couple of hours instead of a couple of days with this Pressure Cooker Tamale Recipe.
We love tamales but have always been intimidated by the time it takes to make them. There is a Mexican restaurant in town that makes tamales fresh in-house. They are the best tamales we had ever had. As kitchen hobbyists, we decided we were going to take on the tamale.
In my grocery store, in the produce section, I found Melissa’s Produce Tamale Kits. I grabbed them along with some beef and we went to work. Guess what? It worked. Flawlessly! I emailed Melissa’s Produce and told them magic had happened and would they like to team up for this recipe. I only work with brands I absolutely love.
The dried New Mexico chile peppers are for our authentic Mexican Sauce.
Watch this video to learn how to fill and roll your tamales.
This video shows you how to fill and roll your tamales. Don’t worry about steaming for 2 hours. We are using an instant pot and it is going to be 25 minutes.
Instant Pot Tamales
This recipe is broken down into 3 steps.
- The beef filling. We use this Mexican Beef filling for enchiladas too!
- The Authentic Tamle Sauce
- The tamales
You don’t have to use the beef filling recipe. You can make your own favorite filling with chicken or pork.
This recipe makes 24 tamales. If you are just making them for your family you might not want 24 tamales. After wrapping the tamales freeze any you don’t plan on eating. Use a freezer-safe bag.
Steaming Tamales in the Instant Pot.
Add a cup of water to your instant pot. Use a steam basket or a trivet. Place the tamales in the pot with the open ends up. If some of your corn husks are too tall trim the tops with scissors.
More Instant Pot Recipes
- Instant Pot Chili
- Instant Pot Salsa Lime Chicken Tacos
- Instant Pot Pinto Beans and Ham
- Browse all of our Instant Pot Recipes.
Instant Pot Tamales Recipe
For the Barbacoa Filling
- 2 pound beef shoulder roast
- 2 Tbsp vegetable oil
- 4 chiles in adobo sauce
- 1 1/4 cups beef broth
- 4 cloves garlic
- 1 Tbsp cumin
- 1 Tbsp dried oregano
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp ground cloves
- juice from 1 lime
For the Chile Sauce
- 15 dried chilis, stems and seeds removed
- 3 cloves garlic
- 2 tsp ground cumin
- 1 tsp salt
- 2 tsp all purpose flour
- 2 tsp olive oil
For the Tamales
- 2 Melissa's Produce Tamale Kits
For the Barbacoa
- Heat oil in a large skillet sear roast on all sides and transfer into the pressure cooker.
- In a blender add the remaining ingredients for the Barbacoa and blend until smooth.
- Pour mixture over the beef and set your pressure cooker to Manual, High Pressure for 60 minutes. Start on the chile sauce while beef cooks.
- Once the timer is up allow the pressure cooker to do a natural release for 10 minutes. Then quick release.
- Transfer beef to a cutting board and shred with two forks. Transfer shredded beef into a large mixing bowl and pour the remaining juice in the instant pot over the beef. Cover and set aside. Clean your instant pot.
For the Chile Sauce
- Remove stems and seeds from peppers. Place chile peppers on a baking sheet and bake for 2 to 3 minutes at 325F. Avoid burning.
- Remove from oven and put peppers in a pot of hot water (about 4 to 5 cups) and allow them to soak for 30 minutes. Save the soaking water.
- Transfer soaked peppers, remaining chili sauce ingredients, and 2 1/2 cups of soaking water to a blender. Blend until smooth.
- Strain chile sauce through a colander into a sauce pot. Use the back of a spoon to push the sauce through. Discard any remaining pepper skin or bits left in the colander.
- Simmer the sauce on low. If your sauce gets too thick you can thin it out with remaining soaking water.
For the Tamales
- Follow the directions on the back on Melissa's Produce Tamale Kits. The kit comes with presoaked corn husks and corn masa mix.
- Layout the corn husks on a flat working area.
- Evenly spoon out the masa batter onto the corn husks. Then spread the batter into a rectangle shape on the corn husk.
- Spoon about 2 tablespoons of the beef mixture down the middle of the masa batter for each tamale.
- Roll and fold the tamales. (see video above on rolling tamales)
- Add 1 cup of water to your instant pot. Add the trivet or a steam basket.
- Arrange tamales in the instant pot with open end up. If any of your corn husks are too tall trim them with scissors.
- Cover and set your pressure cooker to: Manual High, 25 minutes.
- Once the timer goes off do a quick release and remove the lid.
- To serve, remove corn husks and spoon chile sauce over the top of the tamales.
Nutrition Information:Yield: 24 Serving Size: 1 grams
Amount Per Serving: Calories: 495Total Fat: 30gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 98mgSodium: 1553mgCarbohydrates: 22gFiber: 2gSugar: 4gProtein: 34g
All amounts are estimates and DailyAppetite takes no responsibility for actual figures since calculations vary by packaging and supplier.