Cooking Tamales: Instant Pot Magic Without A Steamer Basket

Tamales are a delicious Mexican treat, but they can be time-consuming to make. One way to speed up the process is to use an Instant Pot. Here's a guide on how to cook tamales in an Instant Pot without a steamer basket.

First, you'll need to prepare your tamales. Soak the corn husks in water for at least two hours until they are softened. While the husks are soaking, you can prepare your filling. Combine water, onion, garlic, and spices in the Instant Pot, and add the pork shoulder. Cook on high pressure for about an hour.

Next, make the sauce by blending chicken stock, tomatoes, chiles, and garlic. Simmer this mixture for about half an hour, then add the remaining chicken stock, spices, and onion powder. Cook for another 30 minutes until the sauce thickens.

Now it's time to assemble the tamales. Drain the corn husks and spread the masa mixture onto each husk, adding about a tablespoon of meat filling in the middle. Roll up the husk and tie it with butcher's twine.

Finally, it's time to cook the tamales in the Instant Pot. Stand the tamales vertically, open-side up, in the Instant Pot. Add water and place the trivet inside. Close the lid and cook on high pressure for about 20 minutes.

Let the pressure release naturally for about 10 minutes, then carefully remove the lid and serve the tamales. Enjoy your delicious, homemade tamales!

How to cook frozen tamales in an instant pot

Ingredients:

• Frozen tamales
• 1 1/2 to 2 cups of water
• Trivet insert for your Instant Pot
• Small ramekin or something similar

Method:

• Insert the trivet that came with your Instant Pot.
• Insert the steamer basket on top of the trivet.
• Pour the water into the bottom of the Instant Pot.
• Insert a small ramekin or something similar to help hold the tamales upright.
• Add the frozen tamales with the folded side down around the ramekin.
• Set the Instant Pot to Manual.
• Set the time to 15 minutes.
• Do a natural release.
• If you can, it's best to lift up the steamer insert out of the pot, but if you can't reach it, then gently use a spoon or tongs to lift out the tamales.

Tips:

• If you don't have a steamer basket, you can use a vegetable steamer inside your electric pressure cooker.
• If you are cooking homemade tamales that have not been steamed before freezing, you will need to cook them for longer.
• If you are cooking store-bought tamales, you can cook them straight from frozen.

How to make homemade tamales in an instant pot

Making tamales is a fun activity to do with friends and family, and using an Instant Pot can make the process much faster and hands-off. Here's a step-by-step guide to making delicious homemade tamales using an Instant Pot:

Ingredients and Preparation:

Before you begin, gather all the necessary ingredients, including corn husks, masa harina, baking powder, avocado oil or fat of your choice, chicken broth, your choice of filling (such as meat or vegetables), and water. Soak the corn husks in hot water to soften them, and prepare your desired filling by cooking and seasoning it to your taste.

Making the Masa Dough:

In a large bowl, combine the masa harina, baking powder, and salt. Mix well, then slowly add your choice of fat and gradually pour in the chicken broth or water while stirring. Continue mixing until you achieve a soft, pliable dough with a "play-doh" type consistency. You can adjust the amount of liquid as needed to get the desired consistency.

Assembling the Tamales:

Take a softened corn husk and spread an even layer of masa dough onto the top two-thirds of the husk, leaving at least 1-2 inches uncovered on the sides and ample space at the bottom for folding. Spoon your desired filling onto the masa and wet it with carnitas cooking liquid or chile sauce. Carefully fold the husk closed, then fold up the bottom part without squeezing. Leave the tops open to allow steam to circulate during cooking.

Cooking the Tamales in the Instant Pot:

Add 1-2 cups of water to the Instant Pot and place the trivet rack inside. If you have a steamer basket, you can use that instead of the trivet. Arrange the tamales open-side up in the Instant Pot, leaning them against the sides and propping them up against each other. Make sure to leave a small amount of empty space to allow for proper airflow and even cooking. Close the lid, set the valve to the sealing position, and select the "Steam" function. Adjust the cooking time to 15-25 minutes, depending on the size of your tamales and the potency of your Instant Pot. Allow the tamales to cook, and once the timer goes off, wait for at least 10 minutes for natural pressure release before opening the lid.

Serving and Storing:

Let the tamales rest in the cooker for a few minutes before serving. You can serve them with various toppings and sides, such as enchilada sauce, black beans, rice, tortilla chips, or coleslaw. To store leftovers, keep the husks on the tamales to prevent the masa from drying out. Wrap each tamale tightly in plastic wrap, then place them in a freezer bag and remove the air before sealing. They will stay fresh in the fridge for about 3 days and can be frozen for up to 6 months.

How to cook tamales in an instant pot without a steamer basket

Ingredients:

• 1 recipe pressure cooker Carnitas, or your favorite filling
• 1 cup vegetable shortening (or other fat such as olive oil, corn oil, butter, lard)
• 2 teaspoons baking powder
• About 2 cups liquid (water, stock or a portion of the carnitas cooking liquid)
• 2 cups of water
• 1 cup of water or broth
• 1 bag of tamales frozen and not defrosted
• 1 cup strained cooking liquid
• 4 cups instant corn masa
• 2 ½ teaspoons kosher salt, divided
• 1 teaspoon baking powder
• 2 cups warm water, or more as needed
• 1 (8-ounce) package dried corn husks
• 2 cups coarsely chopped onion
• 3 cloves garlic, smashed
• 1 tablespoon chili powder
• 2 teaspoons kosher salt
• 1 teaspoon chipotle chile powder
• 1 teaspoon ground cumin
• 1 (3-pound) boneless pork shoulder
• 3 cups chicken stock, divided
• 2 medium Roma tomatoes, quartered
• 8 Armenian chile peppers, seeded and sliced
• 2 de arbol chile peppers
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons kosher salt
• ½ teaspoon onion powder
• 2 teaspoons salt
• 1 teaspoon baking powder
• 2 cups warm water, or more as needed

Method:

• Rinse the corn husks and put them in a large shallow dish, like a casserole, and pour enough boiling water to cover. Use a heavy object, like the top from a pan, to keep the husks immersed. Let soak for at least 2 hours, flipping occasionally until husks are softened.
• Meanwhile, prepare the filling: Combine 2 cups water, onion, garlic, chili powder, salt, chipotle powder, and cumin in a multi-functional pressure cooker (such as Instant Pot). Cut pork shoulder into 4 equal pieces and add to the pot. Close and lock the lid. Select high pressure and set the timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
• While the filling is cooking, prepare the sauce: Place 2 cups chicken stock, tomatoes, chiles, and garlic in a saucepan over medium-high heat; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until tomatoes are fully softened, about 30 minutes.
• Transfer sauce mixture into a blender; Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend until completely smooth, 2 to 3 minutes.
• Transfer blended mixture back into the saucepan; stir in remaining 1 cup chicken stock, cumin, 1 teaspoon salt, and onion powder. Bring to a simmer over medium-high heat, then reduce heat to low and cook, stirring occasionally, until sauce has thickened and color is a deeper red, about 30 minutes.
• When the filling has finished cooking, release pressure using the natural-release method for 10 minutes, then use the quick-release method to release remaining pressure. Unlock and remove the lid.
• Remove pork to a shallow baking dish; discard any fat and shred using 2 forks. Place shredded meat in a bowl. Stir 1 cup of the prepared red sauce and remaining 1/2 teaspoon salt into shredded pork to coat; set filling aside. Set remaining sauce aside for serving.
• Strain cooking liquid through a fine mesh strainer and discard solids. Skim as much grease as possible from the liquid. Reserve 1 cup strained cooking liquid for cooking the masa.
• To make the dough: Combine masa, 2 teaspoons salt, and baking powder in a stand mixer fitted with the paddle attachment; mix on low speed until completely combined, 1 to 2 minutes. Increase speed to medium and gradually add melted, warm lard alternately with 1 cup reserved, warm cooking liquid and 2 cups warm water; beat until dough is completely combined. Increase speed to medium-high and beat until dough is light and fluffy, 4 to 5 minutes. The dough should resemble a loose cookie dough; adjust by adding 1 tablespoon of warm water at a time, if needed.
• Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 1/4 cup masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butcher's twine.
• Stand tamales vertically, open-side up, in the Instant Pot. Place the trivet in the cooker and add 2 cups of water.
• Close and lock the lid. Select high pressure and set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method for 10 minutes, then use the quick-release method to release remaining pressure. Unlock and remove the lid. Allow tamales to rest in the cooker for 10 minutes before serving. Meanwhile, warm the remaining sauce to serve with tamales.

Tips:

• Keeping the husks covered while you work will prevent them from drying out.
• Be sure your fingers are slightly damp when pressing out the masa so they don't stick.
• Any leftover red sauce would be great used as a pizza sauce or served on tacos, enchiladas, and eggs.

How to reheat tamales in an instant pot

What You'll Need:

• Instant Pot
• Steamer basket (optional)
• Trivet (this comes with your Instant Pot)
• Ramekin or small bowl (optional)
• 1 cup of water
• Pre-cooked tamales (frozen or thawed)

Step 1: Add Water to Your Instant Pot

First, add one cup of water to the insert pot of your Instant Pot. This water will create the steam that will heat your tamales.

Step 2: Prepare Your Steamer Basket or Trivet

Next, you'll want to prepare your steamer basket or trivet. If you're using a steamer basket, simply place it inside your Instant Pot. If you're using the trivet that came with your Instant Pot, you can place a small ramekin or bowl in the centre to help your tamales stand upright.

Step 3: Add Your Tamales

Now, add your tamales to the steamer basket or trivet. It's best to stand them upright on their ends if possible, as this will help them heat more evenly. If you're using the trivet, you may need to lean them against the sides of the pot or prop them up against each other. Just make sure to leave a small amount of space between them to allow for airflow and even cooking.

Step 4: Close Your Instant Pot and Set the Steam Time

Close the lid of your Instant Pot and set the valve to the sealed position. Use the "Steam" button to select your steam time. For thawed tamales, start with a steam time of 5 minutes. For frozen tamales, set the steam time for 15 minutes.

Step 5: Quick Release and Serve

Once the steam time is complete, perform a quick release of the pressure and carefully open the lid. Remove the steamer basket or trivet and serve your tamales!

Tips:

• If you don't have a steamer basket, you can lay the tamales flat on the trivet or try standing them up on the trivet without a ramekin. If you're only heating a few tamales, the 5-minute steam time should work fine. But if you're stacking several tamales, increase the steam time by a couple of minutes.
• This steam time is a starting point and may need to be adjusted depending on the size and temperature of your tamales. If you find that your tamales aren't warmed through after the initial steam time, simply close the lid and add 2-5 more minutes of steam time.

How to cook tamales in an instant pot with a steamer basket

Firstly, prepare your tamales. You will need to soak your corn husks in water for at least two hours, occasionally flipping them, until they are softened. While they are soaking, you can prepare your filling. For a pork filling, combine water, onion, garlic, and spices in your instant pot, and add in pieces of pork shoulder. Lock the lid and cook on high pressure for 60 minutes.

Next, make your sauce. Place chicken stock, tomatoes, and chiles in a saucepan and bring to a boil. Simmer until the tomatoes are fully softened, then transfer the mixture to a blender and blend until smooth. Return the mixture to the saucepan and add in more chicken stock, spices, and salt. Simmer until the sauce has thickened.

Now, prepare your dough. In a stand mixer, combine masa, salt, and baking powder. Mix on low speed, then slowly add in melted lard, warm water, and reserved cooking liquid. Increase the speed to medium-high and beat until the dough is light and fluffy.

Drain your corn husks and lay them out with the narrow end facing you. Spread masa onto the top two-thirds of each husk, then add about a tablespoon of meat filling down the middle. Roll up the husk, then fold the narrow end onto the tamale and tie with butcher's twine.

Finally, it's time to cook your tamales! Stand them vertically, open-side up, in a steamer basket inside your instant pot. Add two cups of water to the pot, then place the trivet and steamer basket inside. Close the lid and cook on high pressure for 20 minutes. Allow the pressure to release naturally for 10-15 minutes before opening the lid.

Let your tamales rest in the cooker for 10 minutes before serving. Enjoy!

Frequently asked questions