Instant Pot Chicken Tamales

These Instant Pot Chicken Tamales are filled with tender shredded chicken in a flavorful salsa verde and wrapped in soft, homemade masa. Using the Instant Pot cuts the steaming time in half compared to cooking tamales on the stove.

Reader Susan Says: “Just made these tamales for the first time and this recipe was delicious! Hubby said they tasted better than our favorite authentic Mexican restaurant! Thank you!” ★★★★★

Tamales are a popular Mexican holiday tradition, and making them is often a family activity with everyone helping to spread the masa, add the filling, and fold the corn husks.

For this recipe, I’m making a smaller batch of chicken tamales using masa made with oil instead of lard. I’ve been making masa this way for years, and I think it tastes just as delicious. The recipe can also be doubled or tripled if you’re making tamales for a larger gathering.

Ingredients

You can find most of these ingredients at a large grocery store or Latin market.

• Corn Husks: Dried corn husks are used to wrap the tamales and hold their shape while steaming. Soak them in hot water until they’re soft and pliable.
• Masa Flour: Use masa harina specifically made for tamales. Regular cornmeal or corn flour won’t give you the same texture.
• Chicken or Vegetable Broth: Adds moisture and flavor to the masa. I recommend using a flavorful broth, especially since we’re not using lard.
• Oil: I use oil instead of lard for the masa. You can substitute lard if you prefer the traditional version.
• Baking Powder: Helps give the masa a lighter texture.
• Salt: Seasons the masa so it doesn’t taste bland.
• Salsa Verde Chicken: I use my 2-Ingredient Instant Pot Salsa Chicken with homemade salsa verde instead of red salsa. You can also add cooked diced potatoes.

How to Make Instant Pot Chicken Tamales

Making tamales takes a little preparation, but the steps are simple once you have everything ready. I recommend preparing the chicken filling ahead of time so you can focus on making the masa and assembling the tamales.

Make the Masa

If you don’t have a stand mixer, you can knead the masa by hand. Just keep in mind that it takes about 20 minutes of mixing to get the right consistency.

Soak the Corn Husks

1. Place the dried corn husks in a large pot and cover them with hot water. You can also bring a pot of water to a boil, turn off the heat, and add the husks.
2. Soak for about 15–20 minutes, or until the husks are soft and easy to fold.
3. Remove them from the water and let them drain. Pat away any excess moisture so the masa can stick to the husk.

Prepare the Chicken Filling

For the filling, I use my 2-Ingredient Instant Pot Salsa Chicken made with salsa verde instead of red salsa. I also had some leftover diced potatoes, so I added those to the chicken.

I prefer making the filling the day before. It saves time, and the chicken has a chance to cool before assembling the tamales.

If you’re making everything on the same day, start with the chicken filling so it can cool while you prepare the masa and corn husks.

Assemble the Tamales

1. Place a softened corn husk on a cutting board or clean work surface. If the husk is too small, overlap two husks to make a larger surface.

2. Spoon some masa onto the center of the husk and spread it into an even layer, leaving enough room around the edges to fold.

3. Add the shredded chicken filling down the center of the masa. Bring both sides of the corn husk together to enclose the filling, then fold the bottom up. Place the assembled tamales in a dish while you finish wrapping the rest.

You can also tear thin strips from an extra corn husk and use them to tie the tamales closed.

If you’re new to making tamales, watch my step-by-step video to see how I spread the masa and fold the corn husks.

Cook the Tamales in the Instant Pot

1. Add water to the Instant Pot and place a trivet or steamer basket inside. The tamales need to stay above the water so they steam instead of sitting in the liquid.
2. I use my 8-quart Instant Pot with the trivet insert, but a steamer basket works even better. If you’re using a trivet, you can place a piece of foil with holes on top to support the tamales while allowing steam to pass through.
3. Arrange the tamales in the pot, making sure they don’t reach the lid or interfere with the pressure seal.
4. Cook on Manual or High Pressure for 30 minutes. Allow the pressure to release naturally for 10 minutes, then carefully release the remaining pressure.
5. Remove the tamales from the pot and let them cool for about 15 minutes before serving. The masa will firm up as it cools, and the corn husks should peel away easily.

Tips and Notes

• Keep the filling from getting too wet. If your salsa verde chicken has a lot of liquid, drain off the excess before assembling. This makes the tamales easier to fill and fold.
• Don’t overfill the tamales. Adding too much chicken makes them harder to fold and can cause the filling to spill out.
• Use two corn husks if needed. Some husks are smaller or have tears. Overlapping two gives you enough room to spread the masa and fold the tamale.
• Check the Instant Pot before cooking. Make sure the tamales aren’t touching the lid and there’s enough room for the pot to seal properly.
• Let the tamales rest. If the masa seems soft when you first remove the tamales, give them time to cool before unwrapping.

How to Store and Reheat Tamales

Allow the cooked tamales to cool completely before storing them. Place them in an airtight container or zip-top bag and refrigerate for up to 3–4 days.

You can also freeze cooked tamales for up to 2–3 months. I recommend keeping the corn husks on to help protect the masa from drying out.

To reheat refrigerated tamales, cover them with a damp paper towel and microwave for 1–2 minutes, or until heated through.

Keep the corn husks on while reheating, then remove them before eating.

Frequently Asked Questions

What to Serve with Tamales

Tamales are delicious on their own, but you can also serve them with salsa verde, Mexican rice, or beans for a complete meal. If you’re making them for a holiday gathering, try offering different toppings and sides so everyone can customize their plate.

Arroz Primavera- Mexican White Rice

Frijoles Puercos- Refried Pork Beans

Ensalada de Nopales (Mexican Cactus Salad)

Easy Instant Pot Peruvian Beans (2 Ways)

Instant Pot Chicken Tamale Recipe

Renee

These Instant Pot Chicken Tamales are filled with flavorful salsa verde chicken and wrapped in soft, homemade masa made without lard. A delicious way to enjoy homemade tamales with less steaming time.

5 from 3 votes

Print Recipe Review Pin

Prep Time 2 hours hrs 15 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs 45 minutes mins

Servings 16 Tamales

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Please enable JavaScript in your browser to complete this form.

Email

Email *

Go

By submitting this form, you consent to receive emails from Thai Caliente

Equipment

• Instant Pot
• Stand Mixer
• Steamer Basket

Cook ModePrevents your screen from going dark

Ingredients

  

.5x1x2x

• ▢ 16 Corn Husks Rinsed
• ▢ 3 Cups Fine Mexican Corn Flour (Masa)
• ▢ ½ teaspoon Baking Powder
• ▢ 1 teaspoon Salt  (taste the masa and see if more salt is needed)
• ▢ ½ Cup Avocado oil Olive Oil, Bacon drippings, or Lard (Manteca) can be used as well.
• ▢ 3 Cups Warm Chicken Broth
• ▢ 3 Cups Salsa Verde Chicken
• ▢ 1 Cup Diced cooked potatoes (optional)

Instructions

 

Corn Husks

• Rinse corn husks and remove any dirt or debris. Toss any husks that have black spots on them. Smaller husks can be used by overlapping 2 together.
• Heat a large pot of water, once warm turn off the heat and add the corn husks into the water. Rotate them to ensure they all get rehydrated. Allow the husks to soak for 20 minutes or until they are soft and pliable.
• Remove the husks from the pot and allow to dry on a kitchen towel.

Masa

• In a stand mixer with a paddle attachment, add corn flour, salt, baking powder, and avocado oil. Begin mixing on low speed to incorporate.
• Gradually add in warm chicken broth as the mixer is still going on low speed. Once all the broth is added increase the speed to medium. Keep mixing and scraping down the sides of the bowl every few minutes until a soft smooth dough forms.
• Taste a little bit of masa for seasoning. If more salt is needed, add salt and mix the dough again. If making tamales right away then set aside, otherwise cover and place in the refrigerator until ready to use.

Assembling Tamales

• Take one dried corn husk and place on a work surface. If the husk is too small then overlap 2 together.
• Spread an even layer of masa on the top half of the husk. Add shredded chicken filling to the middle. Fold one side over, then the other, and bring the bottom half up. If the tamale doesn't stay folded, tear a piece of husk and tie it around the tamale.

Cooking the Tamales

• Instant Pot Method: Add 1 cup of water to the instant pot and the steamer basket inside. If cooking multiple batches, add 1 cup of water each time. Layer the tamales standing up, with the opening on top.
• Set the timer to high pressure for 30 minutes. Allow the pressure to release naturally for 10 minutes then release the remaining pressure.
• Remove the steamer basket and allow the tamales to cool for at least 15 minutes before serving. The husk should easily remove from the tamal.

Last Step!Leave a Rating & Review! Please let me know how you liked this recipe. This helps my business thrive so I can continue to provide free recipes.

Video

Notes

Recipe for Salsa Verde Chicken

Steamer Method on the Stove: 

Place Water in the bottom of a steamer pot with an insert.  Layer tamales standing up and cover with a layer of corn husks and place lid. Bring water to a boil, and lower heat to a gentle boil for at least 1 hour. Periodically check to see that there is still water in the bottom of the pot.

After an hour, remove a tamale from the pot and check if the masa is cooked all the way. It will easily release from the corn husk once it’s cooked. If it does not, then continue cooking and check every 15 minutes. Once cooked, remove the tamales from the pot and allow them to cool for 15 minutes before serving.

 

Once the tamales are completely cooled, leftovers can be stored in a zip-top bag in the refrigerator for 4 days or in the freezer for 3 months.

 

To reheat refrigerated tamales, place a damp paper towel over them and microwave for 1-2 minutes until heated through. Keep the husks on the tamal while you’re reheating them.

Nutrition

Calories: 196kcalCarbohydrates: 19gProtein: 11gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 23mgSodium: 263mgPotassium: 228mgFiber: 2gSugar: 1gVitamin A: 6IUVitamin C: 3mgCalcium: 44mgIron: 1mg

Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.

Keyword Chicken Tamales, Instant Pot Tamales

Thai CalienteWatch My Videos Here