Steaming Tamales: Insta Pot's Quick, Easy, And Delicious Method

Tamales are a delicious Mexican treat, but they can be time-consuming to make. However, using an Instant Pot can significantly reduce the cooking time. Here's a step-by-step guide on how to steam cooked tamales in an Instant Pot:

First, prepare your fillings. You can choose from various options, such as Green Chile Chicken, Red Chile Pork, vegetarian fillings like zucchini, onion, and Anaheim pepper with queso fresco, or even Southwestern pulled brisket.

Next, prepare the masa dough. Combine dry ingredients like masa harina, baking powder, and salt in a large bowl. Then, mix in your choice of fat, such as avocado oil, lard, butter, or corn oil. Gradually add liquid, such as chicken broth or water, until you achieve a soft and pliable dough.

Now, it's time to assemble the tamales. Start by soaking corn husks in hot water for at least an hour. Drain the husks and lay them flat. Spread the masa dough onto the husks, leaving the top third empty. Add your desired filling, then fold and secure the husks.

Finally, it's time to steam the tamales in the Instant Pot. Add 1-2 cups of water to the inner pot and place a steamer rack or trivet inside. Arrange the tamales upright on the rack, leaving space between them for steam circulation. Secure the lid, set the steam release valve to sealing, and select the Steam function for 15-20 minutes. Allow for a natural release of steam for about 10 minutes, then carefully release any remaining steam and remove the tamales.

Let the tamales cool for a few minutes before unwrapping and enjoying the delicious flavors inside!

How to prepare the fillings for your tamales

Tamales are a traditional Mesoamerican dish made of masa (dough) and fillings of your choice, which are then steamed in a corn husk or banana leaf. While some people argue that the corn dough or masa is the most important part of a tamal, the fillings do play a significant role in the overall tamale experience.

Choosing Your Fillings

The fillings for tamales are incredibly versatile and can be tailored to your personal preferences. You can opt for traditional Mexican ingredients or get creative with unique combinations. Here are some popular options:

• Meat: Chicken, beef, or pork are common choices and can be cooked in various ways, such as shredded, cubed, or ground.
• Seafood: Shrimp, lobster, or fish can be used, adding a savoury touch to your tamales.
• Vegetables: Roasted poblano chiles, bell peppers, jalapenos, onions, corn, or squash can be sautéed or roasted to add flavour and texture.
• Beans: Black beans, pinto beans, or refried beans are excellent choices, especially when paired with cheese.
• Cheese: Oaxaca string cheese, Jack cheese, panela cheese, or Cotija cheese can be shredded or crumbled to add a creamy texture and savoury flavour.
• Fruits: For a sweet twist, you can use pineapple, strawberries, or practically any fruit of your choice.

Preparing the Fillings

Once you've chosen your fillings, it's time to prepare them:

• Cooking: Make sure to cook your fillings thoroughly. For example, meats should be cooked until tender, and beans should be softened.
• Seasoning: Don't be afraid to experiment with seasonings. You can use salt, chilli powder, cumin, or other spices to enhance the flavour of your fillings.
• Mixing: Combine your fillings in a way that creates a harmonious blend of flavours and textures. For example, you can mix cooked meat with sauce, cheese, and chopped vegetables.
• Cooling: Before filling your tamales, ensure that your filling mixture is cooled to room temperature. This will prevent the masa from becoming soggy.

Filling the Tamales

Now that your fillings are ready, it's time to assemble your tamales:

• Soften the corn husks: Soak the corn husks in boiling water to soften them, then allow them to cool.
• Spread the dough: Hold an open softened corn husk in one hand and spread about two tablespoons of dough onto the husk, leaving a border on each side.
• Add the filling: Sprinkle or place about one tablespoon of filling on top of the dough. Be careful not to overfill, as this can make it difficult to seal the tamales.
• Fold and seal: Fold the sides of the husk up and over the filling, tucking in the ends to create a sealed package.

Remember, the key to making delicious tamales is to be creative, experiment with flavours, and enjoy the process!

How to make the dough for your tamales

Making the dough for your tamales, or the masa, is a blend of nixtamalized corn—fresh or dried—with fat for richness, baking powder to leaven and lighten the dough, salt for seasoning, and broth to bind it all together and hydrate the dough.

Ingredients

• 1 1/2 cups lard or vegetable shortening, at room temperature
• 1 teaspoon baking powder
• 3 3/4 cups warm chicken stock or water, divided

Instructions

• Place the lard or vegetable shortening in a large mixing bowl. Knead with your hands until it becomes light and airy, about 20 minutes. Instead, you can beat it in a stand mixer fitted with a paddle attachment or hand mixer on medium speed for about 8 minutes. The lard will change from yellowish to white.
• Add the dry ingredients: masa harina, baking powder, and salt to whipped lard, and continue mixing by hand, breaking up the large clumps of dough with your fingers. The mixture will be crumbly, resembling wet sand.
• You can do this with a stand mixer or handheld mixer—scrape the bottom and sides of the bowl with a rubber spatula a few times to incorporate any dry ingredients that may stick to the bowl.
• Slowly stream in 3 1/2 cups chicken stock as you continue mixing the mixture with your hands for about 15 minutes or with an electric mixer for about 10 minutes on medium speed.
• Drop a quarter-sized ball of masa in a glass filled with cold water. If the masa floats, it is ready. If it sinks, add the remaining 1/4 cup chicken stock, knead for 5 more minutes, and repeat the test. Continue kneading and testing until the ball floats to the top of the glass. The masa will be wet, spreadable, and sticky.

The masa can be kept at room temperature for up to 4 hours and stored in a tightly sealed container in the refrigerator for up to 48 hours.

How to assemble your tamales

To assemble your tamales, follow these steps:

Firstly, gather your tamale fillings of choice. You could try Green Chile Chicken, Red Chile Pork, or a vegetarian option like sautéed zucchini, onion, and Anaheim pepper with crumbled queso fresco.

Next, prepare your corn husks by rinsing and soaking them in warm water for at least an hour. This will ensure they are pliable and easy to work with.

Now, it's time to make the masa. In a large mixing bowl, combine the masa, salt, and baking powder. Add oil and mix with your hands until the dough feels like wet sand and can hold its shape. Gradually add the stock and mix until the dough is soft, spreadable, and well saturated. Adjust the consistency by adding more broth if it's too dry, or masa if it's too wet.

Once your fillings and masa are ready, you can begin assembling your tamales. Here's how:

• Drain the corn husks and lay them flat on a surface lined with paper towels, smooth side facing up.
• Take a heaping spoonful of masa and place it in the middle of the corn husk. Use the back of the spoon to spread the masa into a thin layer, creating a rectangle that leaves the top third of the corn husk empty.
• Place a heaping tablespoon of your chosen filling in the center of the masa. Be careful not to overfill, or it will overflow when you close the tamale.
• Fold the long edges of the corn husk towards each other, as if closing a book. Then, fold it once more.
• Fold the pointy edge of the corn husk over so that only one side remains open and exposed.

Repeat these steps until you have assembled all your tamales. Now, you're ready to steam them in your Instant Pot!

How to steam your tamales in the Insta Pot

Steaming tamales in an Insta Pot is a convenient and efficient way to cook them, ensuring they come out perfectly steamed and ready to enjoy. Here is a step-by-step guide to help you achieve delicious, tender tamales:

Prepare your ingredients and Insta Pot:

• Soak the corn husks in warm water for at least an hour, or preferably two hours, until they are softened. Flatten them out on a baking sheet lined with paper towels.
• Prepare your chosen filling, such as chicken or pork, and set it aside.
• Combine masa, salt, and baking powder in a large mixing bowl. Add oil and mix with your hands until everything is well combined and the dough feels like wet sand.
• Adjust the dough consistency by adding more broth if it is too dry or more masa if it is too wet. Cover the bowl with plastic wrap and set it aside.

Assemble your tamales:

• Grab a corn husk and identify the smooth and ridged sides. Place the smooth side face up on your work surface.
• Spread a heaping spoonful of masa onto the middle of the corn husk, creating a thin layer and leaving the top third empty.
• Place a heaping tablespoon of your chosen filling into the center of the masa. Be careful not to overfill to avoid overflow when closing.
• Fold the long edges of the corn husk towards the center, like a book, and then fold it once more.
• Fold the pointed end over so that only one side of the corn husk remains open and exposed.

Steam your tamales in the Insta Pot:

• Place a trivet or steamer rack inside the Insta Pot and add 1-2 cups of water to the inner pot. The water creates the steam necessary for cooking.
• Arrange the tamales upright on the rack, leaving space between each tamale for steam circulation. Ensure they are no longer than 4-5 inches to fit comfortably in the pot.
• Secure the lid of the Insta Pot and set the steam release valve to the sealing position.
• Select the "Steam" function and set the timer for 15-20 minutes, depending on the thickness of your tamales. Thicker tamales may require a longer cooking time of up to 30 minutes.
• Allow for a natural release of steam for about 10 minutes after the timer goes off. Then, carefully switch the steam release valve to release any remaining steam.
• Open the Insta Pot lid and use tongs to carefully remove the tamales from the pot.
• Let the tamales cool for a few minutes before unwrapping and enjoying the flavorful filling inside!

Tips for perfect tamales:

• Ensure the tamales are wrapped tightly in corn husks to prevent steam from escaping.
• Experiment with different fillings, such as chicken, pork, or vegetarian options, to add variety to your tamales.
• You can add flavor to the steaming water by infusing it with spices, herbs, or even a bay leaf.
• If you prefer a charred texture, place the steamed tamales in a hot skillet for a few minutes to crisp up the outer layer.

How to reheat your tamales in the Insta Pot

Reheating tamales in the Insta Pot is a cinch! If you’re wanting to warm up some frozen tamales, whether they are homemade or store-bought, this is the best way to reheat them.

How long to steam frozen tamales

If your tamales are frozen, all you have to do is increase the steam time to 15 minutes. If your tamales are smaller, you will likely be able to get by with less time—you could try a steam time of 10 minutes.

How to reheat tamales without a steamer basket

If you need to reheat tamales but don’t have a steamer basket, you can try standing the tamales up on the trivet that came with your Insta Pot. It can be a little tricky to balance them this way, but it can still be done! Alternatively, you can lay the tamales flat on the trivet and steam them that way. If you’re stacking several tamales, increase the steam time by a couple of minutes. But if you’re just laying a few on the trivet, the 5-minute recommendation should work just fine.

How to steam tamales in an Insta Pot

• Prepare your Insta Pot by adding 1-2 cups of water to the inner pot.
• Place the steamer rack or trivet inside the Insta Pot.
• Arrange your tamales upright on the rack, ensuring there is space between each tamale for steam to circulate.
• Secure the lid of the Insta Pot and set the steam release valve to the sealing position.
• Select the “Steam” function on your Insta Pot and set the timer for 15-20 minutes, depending on the thickness of your tamales. Thicker tamales may require a longer cooking time.
• Once the timer goes off, allow for a natural release of steam for about 10 minutes. Then carefully switch the steam release valve to the venting position to release any remaining steam.
• Open the Insta Pot lid and use tongs to carefully remove the tamales from the pot.
• Let the tamales cool for a few minutes before unwrapping and enjoying the flavorful goodness inside!

Frequently asked questions