Instant Pot Tamales are a delicious Mexican dish that is relatively easy to make for a weeknight meal. The flavor of these tamales is packed with spices and chicken and is always a crowd-pleaser.
If you love instant pot chicken recipes, then this recipe is for you. Not only is this a delicious dish that will fill your stomach, but you can actually make it in one pot.
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What Are Tamales?
Tamales are made of masa which is steamed in a corn husk or banana leaf. Tamales are typically filled with meat, cheese, fruit, and vegetables, or whatever you prefer.
Why I Love This Recipe
Chicken Tamales are a great way to get a hearty meal with a lot of flavor in a short amount of time.
- Easy to make
- Perfect for picky eaters
- Fills the house with a delicious aroma
If you love Mexican-inspired Instant Pot recipes you may also enjoy this Instant Pot Beef Carnitas recipe.
Ingredients
You only need a hand full of ingredients to help you make tamales in the Instant Pot. You will be so glad that you made these homemade tamales.
- olive oil
- roja salsa
- rotisserie chicken
- salt
- smoked paprika
- cumin
- chicken broth
For the tamales
- corn husks
- prepared masa
- water
Substitutions
Chicken: Use any natural flavored chicken you have on hand.
Salsa: You can use any red or tomato-based salsa that you have on hand.
Equipment Needed / Helpful Tools
You only need a few helpful tools to help you make this delicious recipe.
- Measuring spoon
- Instant Pot
- Mixing bowl
How to Make Instant Pot Chicken Tamales
There are 11 steps to make these Instant Pot Tamales, That may seem like a lot of work, but I promise they are worth it and are not complicated to make.
Step 1: Shred the chicken
Set your Instant Pot on saute and add the olive oil. Shred the rotisserie chicken, and add to the pot. Make sure to have ALL bones and skin removed.
Step 2: Add the seasoning
Add the salsa roja, cumin, paprika, and chicken broth. Stir to combine. Bring to a simmer and cook for 5 minutes. Turn heat off and let cool.
Step 3: Remove the chicken
Remove the chicken and place it in a bowl to the side.
Step 4: Mix the masa
Prepare masa as directed on the masa bag.
Step 5: Put the masa on the husk
Smear a thin layer of prepared masa on each corn husk.
Step 6: Add the chicken to the husk
To the middle of the masa layer, add a small scoop of the chicken filling. Fold the corn husk like wrapping a gift. The sides folded in first then the ends.
Step 7: Finish filling the tamales
Place the tamale on a tray side edges down. Set aside. Repeat until you are out of chicken filling.
Step 8: Fill the pressure cooker
Place the steam rack on the bottom of the Instant Pot. Add 1 cup of water.
Step 9: Add the tamales to the pressure cooker
Place all the uncooked tamales on the rack, standing upright. Make sure to pack them in to limit movement.
Step 10: Pressure cook the tamales
Lock the lid in place. Turn the valve to “SEALING.” Set the Instant Pot to pressure cook at high pressure 35 minutes.
Step 11: Release the steam
When the pressure cooking is done, let the steam release for a few minutes. Then turn the valve to “venting.” Remove the lid. Enjoy!
Variations / Options / Add-Ins
Are you looking for ways to change up this recipe? Here are my favorite swaps when personalizing this recipe.
Beef: Use ground beef in place of chicken if you prefer.
Spicy: Add 1 teaspoon of cayenne pepper to the filling for a spicy kick.
Broth: Chicken broth can be used instead of water in the instant pot for a little more flavor.
Serving Suggestions
Need some inspiration on what to serve with tamales? Here are some of my favorite dishes to serve with tamales.
- spanish rice
- chips and salsa
- refried beans
- chips and cheese dip
- roasted vegetables
Tips
- You can tell the tamales are done if the masa pulls away from the corn husks easily.
- Don’t spread the masa all the way to the edges of the corn husks so that it doesn’t overflow during cooking.
- Allow the chicken to cool just enough for you to handle it safely before filling the husks.
FAQs
Do you have questions about Instant Pot Chicken Tamales? Here are the answers to the most commonly asked questions.
Refrigerate the cooked tamales in an airtight container for 3-4 days.
Reheat in the microwave wrapped in a damp paper towel for one minute.
You can freeze the cooked tamales after they’ve cooled. They can be frozen up to 6 months.
More Instant Pot Recipes
If you like Instant Pot recipes, give these recipes a try:
- Instant Pot Copycat Chipotle Cilantro Lime Rice
- Instant Pot Creamed Brussel Sprouts
- Instant Pot Butter Chicken
Ready to get cooking? Print off the recipe card below or toggle on Cook Mode to keep your screen from going dark while you follow along on your phone or tablet.
📋 Recipe
Instant Pot Tamales
Ingredients
Filling
- 2 tbsps. olive oil
- 4 cups roja salsa
- ¾ lb cooked rotisserie chicken
- 1 tsp. salt
- 1 tsp. smoked paprika
- 1 tsp. cumin
- 1 cup chicken broth
Tamales
- 16-20 corn husks
- 2 1/2 cups prepared masa
- 1 cup water
Instructions
Corn Husks
- In a large pot soak the corn husks in a water on low for 2 hours.
- Drain water.
Filling
- Set your Instant Pot on saute and add the olive oil. Shred the rotisserie chicken, and add to the pot.
- Make sure to have ALL bones and skin removed.
- Add the salsa roja, cumin, paprika, and chicken broth. Stir to combine.
- Bring to a simmer and cook for 5 minutes. Turn heat off and let cool.
- Remove the chicken and place in a bowl to the side.
Tamales
- Prepare masa as directed on the masa bag.
- Smear a thin layer of prepared masa on each corn husk.
- To the middle of the masa layer, add a small scoop of the chicken filling.
- Fold the corn husk like wrapping a gift. The sides folded in first then the ends.
- Place the tamale on a tray side edges down. Set aside.
- Repeat until you are out of chicken filling.
- Place the steam rack on the bottom of the Instant Pot.
- Add 1 cup of water.
- Place all the uncooked tamales on the rack, standing upright.
- Make sure to pack them in to limit movement. Lock the lid in place.
- Turn the valve to “SEALING.” Set the Instant Pot to pressure cook at high pressure 35 minutes.
- When the pressure cooking is done, let the steam release for a few minutes.
- Remove the lid. Enjoy!
Nutrition
Need to run to the store for a few ingredients first? Don’t forget to pin this recipe so you can find it when you’re ready to cook!
When you roll up the tamales, do you leave one end exposed like in your picture, or do you roll it up like a burrito? Thanks.
Here’s the directions on how to roll them up (it’s step 6 in the post): To the middle of the masa layer, add a small scoop of the chicken filling. Fold the corn husk like wrapping a gift. The sides folded in first then the ends.
If you fold up top and bottom ends after the sides, then I don’t understand why you can see her meat and masa in the picture of the finished tamales. Help!
When I make homemade tamales, I fold the sides in, then fold the bottom up, leaving the top open. I place the opened top facing upwards in the pot, but cover it with extra corn husks to prevent it from getting too soggy inside from the steam/condensation. I hope that helps!