Instant Pot Tamales with Chicken

If you’re looking for an authentic recipe for Cinco de Mayo or any gathering where you want to make an impression, these Instant Pot Tamales will surely be a hit! 

These Instant Pot Chicken Tamales are the real deal (made from scratch, but way easier than you think). They’re bursting with flavor, have a perfectly tender texture, and are all-around awesome comfort food everyone will love. Plus, for beginners, I’ll give you lots of tips to save time.

If you’re like me and held off on making homemade tamales, you’ve been missing out. While they may seem complicated, it’s actually pretty simple if you follow my easy steps. I’ll walk you through everything so you can make the perfect tamales, even on your first try.

Chicken Tamales are perfect for family dinners, leftovers, or any type of gathering. You can fill them with almost anything, but for this recipe, and your first try, I recommend classic shredded chicken and salsa verde. Between the masa shell and shredded chicken, these are loaded with amazing flavor.

This post will walk you through each of the steps, with suggested tips and time-saving alternatives. Read on or you can skip directly to the recipe if you’re feeling adventurous.

Why You’ll Love Instant Pot Tamales

• Quick and Easy: Making traditional tamales might take hours, but using the Instant Pot can shorten cooking time without sacrificing flavor.
• Beginner-Friendly: Anyone can easily follow this recipe (even if you’ve never made tamles) because it is divided into easy-to-follow steps.
• Versatile and customizable: Although the sauce verde and chicken are the main components in this recipe, you may substitute cheese, beef, pork, or even vegetarian fillings.
• Perfect for Gatherings: Whether served at a potluck, family meal, or holiday, these tamales are sure to impress everyone.

Ingredients for Chicken Tamales

• Shredded chicken breast
• Onion
• Corn husks
• Masa harina
• Lard or shortening
• Baking powder
• Salt, pepper, and garlic powder
• Salsa verde (homemade or store-bought)

That’s it! See, it’s just a handful of ingredients beyond your common pantry items.

Where to Find the Ingredients

If you have the same luck I did, you might end up at a few groceries to find everything. I’ll save you the trouble and recommend you go to a Hispanic or International grocery store, or at least for the corn husks. The husks should be in a stand at the product section, or ask for help.

How to Make Instant Pot Tamales

Start with Shredded Chicken

The quickest and easiest way to make guaranteed fork-tender shredded chicken breast is in an Instant Pot or pressure cooker. It only takes 12 minutes to cook and you can start it while you work on the masa tamale mixture. 

Time-saving tip: Use store-bought rotisserie chicken and shred it yourself.

How to Make Shredded Chicken

Sprinkle both sides of the chicken breast with garlic powder, salt, and pepper. Place the chicken and onion into the Instant Pot. Place the lid with a rubber seal, close the steam vent, and cook on MANUAL HIGH pressure for 12 minutes. 

Let the pressure release naturally for 10 minutes, then carefully open the lid. Use 2 forks to shred the chicken. Discard the onion and set the chicken aside. 

Pro tip: I recently found an amazingly easy way to shred chicken breast. Just use a hand mixer in a bowl to quickly shred the chicken.

Alternate Slow Coker Method

If you want to start the chicken earlier, you can also cook it in a slow cooker and it will come out just as amazing. That will take 4 hours on HIGH and 8 on LOW, but is hands off and you can even start it the morning of. Try my Slow Cooker Shredded Chicken for this method. Learn how to make perfectly fork tender Slow Cooker Shredded Chicken with my popular recipe.

Making the Masa Mixture

Beat the lard with a stand or hand mixer until smooth. Combine the masa, baking powder, and salt in a medium bowl. Slowly add the dry ingredients to the mixer and beat until well combined, then slowly beat in the water.

How to know if the consistency is right? The mixture should be similar to wet dough and spread like peanut butter.

Time-saving tip: In a pinch or want to make this recipe easier? You can find pre-made masa mixture in the refrigerated section of most Mexican grocery stores.

Assemble the Tamales

Spread the masa mixture onto a corn husk to create a thin and even layer, leaving at least ½-inch of the edges exposed. Scoop a small amount of the shredded chicken into the center, and top with salsa verde.

Fold the left side of the corn husk over, then fold the right side over to tightly wrap. Fold up about an inch of the bottom pointed end to square off. Repeat for remaining tamales.

Cook the Tamales in an Instant Pot

Add the prepared tamales to the Instant Pot standing vertically with the sealed ends down.

Seal and cook on MANUAL HIGH pressure for 35 minutes. Let the pressure release naturally for 10 minutes, then carefully open the lid.

Note: It is critical to let them sit before removing them to allow the masa shell to firm up. If you take them out too soon and remove the corn husk they will be mushy and fall apart.

Serving and Pairing Suggestions

Instant Pot Chicken Tamales are great on their own, but pairing them with sides and toppings can take them to the next level. Serve these tamales with my Mexican street corn salad, refrigerator picked radishes or fermented carrots, or any of the following toppings:

• Sour cream or Mexican crema
• Extra salsa verde
• Crumbled cotija cheese
• Lime wedges

Storing Leftovers

Chicken tamales are great leftovers. So if you’re planning on bringing them to a gathering, you can prep them the day before, then reheat and serve. For leftovers, they’ll last in the fridge for up to 3 to 4 days. You can also freeze them for longer storage.

Mistakes to Avoid

• Skipping the Corn Husk Soak: If the corn husks are not adequately soaked, they will split or tear when you proceed to wrap the tamales. Make sure you soak them for at least half an hour in warm water.
• Overfilling the Tamales: Overfilling makes them difficult to wrap and increases the chances that they will burst while cooking.
• Not Testing the Masa Consistency: The consistency of the masa dough should be soft and spreadable, similar to peanut butter. Add a bit more liquid if it’s too dry.
• Rushing the Resting Time: After cooking, let tamales rest for at least 10 minutes to firm up. The masa may crumble if you remove them too soon.
• Improper Layering: To prevent leaking, the tamales should always be positioned vertically in the Instant Pot with the open end facing up.

Time-Saving Tips and Alternatives

Want to make these Instant Pot Tamales even easier? Here are a few things to try:

• Use Pre-Cooked Chicken: Prepare the chicken ahead of time, even 1 to 2 days before. You can have it ready in the fridge, then simply assemble and cook as directed. You can also save time by using store-bought rotisserie chicken. Simply shred it and mix it with your favorite salsa verde.
• Pre-Made Masa Dough: There’s no shame in using premade masa for the tamale shells. The flavor will be just as amazing. You can find it in the refrigerated section of the produce area in most Hispanic grocery stores.
• You can use store-bought salsa verde or green enchilada sauce instead of making your own.
• Be sure to soak the corn husk ahead of time, or even overnight, as it takes about 30 minutes with warm water.
• Get some help. Ask a partner, children, or friends to help assemble them.

Instant Pot Tamales FAQ’s

What Are Tamales Made of?

A popular Mexican dish, tamales are made with a dough mixture made from corn and filled with cheese and different meats or beans. Before eating, tamales are taken out of the corn or banana leaves in which they were wrapped and cooked.

How to Know if Tamales Are Done?

The masa should be firm and easily pull away from the corn husk. If they’re still sticky, give them another five to ten minutes of steaming.

Can I Make Tamales Without an Instant Pot?

Yes! You can use a large pot and a steamer basket to steam tamales on the stovetop. Cook for 1.5 to 2 hours on medium heat, checking periodically to make sure there is enough water.

Can I Make Tamales Ahead of Time?

Of course! The tamales can be made and assembled a day in advance and kept in the fridge. When ready, cook them in the Instant Pot according to the directions.

What Other Fillings Can I Use?

Feel free to be creative! Try sautéed veggies and cheese, shredded pork with a spicy sauce, or even sweet treats like cinnamon and pineapple.

How Long to Cook Tamales in Instant Pot

Once assembled, cook tamales in an Instant Pot on manual HIGH for 35 minutes. The longer time is required to properly cook and set the masa mixture.

How Can I Avoid Making Tamales Overly Dry?

Ensure that your masa dough is moist enough, and do not scrimp on the filling. Additionally, follow the suggested cooking times to prevent overcooking.

More Easy Comfort Food Recipes

If you liked these Instant Pot Chicken Tamales, you should try these other comforting dishes as well:

• Healthy Roasted Sweet Potato Chili
• Slow Cooker Beef Stew with Root Vegetables
• Healthy White Bean Turkey Chili
• Upside Down Pizza Casserole
• Sloppy Joe Lasagna
• Italian Fish Soup

More Mexican Recipes You Might Like

• Beer Battered Fish Tacos (Baja-Style)
• Mexican Street Corn Salad
• Slow Cooker Carnitas Enchiladas
• Baked Fish Tacos
• Mexican Shrimp Cocktail

Instant Pot Tamales with Chicken

Written by Matt | Plating Pixels

These Instant Pot Chicken Tamales are the real deal (made from scratch, but way easier than you think). They’re bursting with flavor, have a perfectly tender texture, and are all-around awesome comfort food everyone will love.

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 47 minutes mins

Resting Time 20 minutes mins

Total Time 1 hour hr 37 minutes mins

Course Appetizer, Entree

Cuisine Mexican

Servings 20 tamales

Calories 136 kcal

Ingredients

  

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Shredded Chicken

• 2.5 pounds chicken breasts boneless, skinless
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 medium onion peel and cut in half
• 1 cup water

Tamales

• 16-20 dried corn husks available at most Hispanic or International grocery stores
• 3 cups masa harina
• 1 cup lard or shortening
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 2 cups water or chicken stock

Additional Ingredients

• 1 cup salsa verde homemade or store-bought
• Optional garnishes: sour cream shredded cheese, cilantro, and additional salsa verde sauce

Instructions

 

• Start by submerging the corn husks in hot water and let them sit for 20 to 30 minutes. Leave in water until ready to assemble.

Shredded Chicken

• Place a steamer rack in an Instant Pot or pressure cooker (optional but preferred for cooking the chicken). Add 1 cup of water to the pot, or follow recommended manufacturer amount for steaming.
• Sprinkle both sides of the chicken breast with garlic powder, salt, and pepper. Place the chicken and onion into the Instant Pot. Place the lid with rubber seal, close the steam vent, and cook on MANUAL HIGH pressure for 12 minutes.
• Let the pressure release naturally for 10 minutes, then carefully open the lid. Use 2 forks (or a hand beater) to shred the chicken. Discard the onion and set the chicken aside.

Tamale Mixture

• While the chicken is cooking: Beat the lard with a stand or hand mixer until smooth, about 2 minutes.
• In a medium bowl, combine the masa, baking powder, and salt.
• Slowly add the dry ingredients to the mixer and beat until well combined with the lard. While beating on low, slowly pour in the water Be sure to scrape down the sides. The consistency should be similar to wet dough and spread like peanut butter.

Assembly

• Remove the softened corn husks from the water and shake to drain the excess water.
• Spread about a ¼ cup of the masa tamale mixture onto a corn husk to create a thin and even layer, leaving at least ½-inch of the edges exposed.
• Scoop about 2 to 3 tablespoons of the shredded chicken into the center. Top with 1 tablespoon of the salsa verde.
• Fold the left side of the corn husk over, then fold the right side over to tightly wrap. Fold up about an inch of the bottom pointed end to square off. Repeat for remaining tamales.
• Add the prepared tamales to the Instant Pot standing vertically on the steamer tray with the sealed ends down.
• Seal and cook on MANUAL HIGH pressure for 35 minutes. Let the pressure release naturally for 10 minutes, then carefully open the lid. Note: it is critical to let them sit before removing them to allow the masa shell to firm up. Serve with desired toppings.

Nutrition Facts

Instant Pot Tamales with Chicken

Serving Size

 

1 tamale

Amount per Serving

Calories

136

% Daily Value*

Fat

 

2

g

3

%

Saturated Fat

 

0.4

g

3

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Cholesterol

 

36

mg

12

%

Sodium

 

325

mg

14

%

Potassium

 

322

mg

9

%

Carbohydrates

 

15

g

5

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

14

g

28

%

Vitamin A

 

215

IU

4

%

Vitamin C

 

2

mg

2

%

Calcium

 

46

mg

5

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Instant Pot Chicken Tamales, Instant Pot Tamales, Instant Pot Tamales with Chicken, tamales in instant pot

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