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Home » Recipes » Chicken » Instant Pot Chicken Tamales + VIDEO

Instant Pot Chicken Tamales + VIDEO

Last Updated October 28, 2021. Originally Posted October 28, 2021 By Maggie Unzueta

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Instant Pot Chicken Tamales made from scratch and ready in no time. Stuffed with a savory and delicious filling and wrapped in corn husks. Served with salsa verde. Perfect for any special occasion.
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Tamales assembled and stacked in an instant pot.
Tamales assembled and stacked in an instant pot.

Instant Pot Chicken Tamales – YES PLEASE!

Making tamales is a big deal. There’s a lot involved from making the masa for tamales to preparing the corn husks.

Why make it more complicated? Here’s an authentic Mexican recipe made in almost HALF the time.

For Father’s Day, Christmas, or any special occasion, you have to try these insanely delicious tamales.

Also check out: Instant Pot Red Pork Tamales

Step-by-Step Instructions

A collage showing how to cook and shred chicken.
  • Add raw chicken, salt, pepper, bay leaf, onion, and garlic to a large stock pot.
  • Cover with water. Cook for 45 minutes.
  • Let cool before shredding.

Discard the onion, garlic, and bay leaf. Reserve the chicken broth for another day.

You can very easily use rotisserie chicken. Just remove the skin.

We are basically following the same recipe as traditional Chicken Salsa Verde Tamales but cooked faster.

Pro Tip:

Tamales are labor intensive enough. Save yourself time and make the filling DAYS before the assembling happens.

Cook the chicken up to 4 months ahead and freeze in a sealable bag. Cooked chicken will last in the fridge for up to 5 days in an airtight container.

More Tamales Recipes

Tamales de Rajas con Queso
Beef Tamales
Tamales Dulces

Chicken Mole Tamales

How to Make Salsa Verde

A collage showing how to make salsa verde.
  • Shred the chicken and add salsa verde.
  • Cook on low heat.

You want the mixture to be saucy. Mexican food is all about the sauce.

Yes, you can use store bought green salsa.

How to Prepare the Corn Husks

Corn husks separated and spread out.
  • Separate the corn husks and remove any debris like hairs.
  • Soak them for 20 minutes in hot water.

Do the corn husks move easily?

If so, great. You’re in business.
If not, then add more hot water and let them soak longer.

To make tamale making go faster, soak them the night before. Then drain and rinse before assembling.

This way, the corn husks are ready to go.

Masa for Tamales

Tamale masa in a mixing bowl with a mixing attachment.

There’s no shame in buying pre-made masa. It makes tamale making a lot easier.

For those you interested in a healthier option, there’s also Masa with Olive Oil.

It is completely vegan and 100% better for you than the lard kind.

How to Assemble Tamales

A collage showing to assemble chicken tamales.
  • Spread thin layer of masa.
  • Add about a tablespoon of cooked chicken, depending on the size of your tamal.
  • Spoon over salsa verde.
  • Fold both sides in. Fold the pointy top inward.
  • Set aside and repeat.

Tamales need to be cooked upright.

Because we are making these tamales in an Instant Pot, make sure to fold them SHORTER than longer.

The tamales can be fat, but not too tall, or the lid won’t fit. 


For the Newbie Tamale Maker:

Get a little help from your friends. Invite them over to help with the assembling.

Or, ask them to bring different fillings. That way it’s not all on you.

How to Cook Tamales in the Instant Pot

A collage showing how to arrange tamales inside an instant pot.
  • Insert the crate to the bottom of the instant pot.
  • Add water to the bottom. This is only 1 cup of water.
  • Assemble the tamales inside the instant pot, open-side facing upward.

The trivet will create a small lift so the tamales are NOT sitting in water while cooking. 

How Many Tamales Fit in an Instant Pot?

I own an 8-quart Instant Pot and 16 big tamales fit perfectly. About 2 dozen small tamales, but it really depends on the size of your instant pot AND the size of your tamales. 

You might also like:

Northern Style Bean Tamales
Red Pork Tamales
Vegetable Tamales

Downside to Instant Pot Tamales:

You can’t make too many like with traditional steamers, but tamales made in the instant pot are perfect for a small dinner party.

A collage showing how to cook tamales in an instant pot.
  • Set the valve to SEALING.
  • Adjust the settings and set timer.
  • Once the cycle is complete, move valve to venting.
  • Let the tamales sit in the steamer pot for 10 minutes. DO NOT open the lid!

Why are my tamales mushy in the instant pot?

The masa needs to come together and set. Let the tamales sit in the instant pot for 10 minutes before testing a tamal, or they will be mushy.

After 10 minutes, open the lid and test a tamal. Tamales are ready when they peel away from the corn husks EASILY.

What if the tamales are not ready after 10 minutes?

If after 10 minutes, the tamales are still mushy, add more water to the bottom of the pot, cover with lid, set valve to sealing, press HIGH PRESSURE button, and cook for 5 minutes. Release the valve. Let them sit again for an additional 10 minutes. 

Instant Pot Chicken Tamales Served in a decorative Christmas platter.

How do you steam pre-cooked tamales in an instant pot?

Add 1 cup of water to the instant pot. Place the trivet in the pot.

Arrange the tamales. Cover with the lid. Move valve to sealing. Pressure Cook High.

Set timer. 5 minutes for thawed tamales, and 15 minutes for frozen tamales. Release the valve.

How do you steam tamales in an instant pot without a steamer basket?

If you don’t have a trivet or steamer basket, roll up a few balls of aluminum foil. Add the water. Then, place a heat-proof safe bowl above the balls. A broken sieve without a handle or mesh strainer would work great! Then assemble the tamales upright as best as you can. They need to be lifted above the water in order to steam. Also note, that you might not be able to cook many tamales.

An instant pot chicken tamal sitting on top of a corn husk and topped with salsa verde.

How to Serve Tamales

I like to add a big spoonful of salsa verde on top of the tamales. Or, for breakfast, serve with a sunny-side up egg. Some people will add sour cream or just as is. And you can’t forget the Champurrado!

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Did you make this recipe? Please rate the recipe below!

Tamales assembled and stacked in an instant pot.

Instant Pot Chicken Tamales

Instant Pot Chicken Tamales made from scratch and ready in no time. Stuffed with a savory and delicious filling and wrapped in corn husks. Served with salsa verde. Perfect for any special occasion.
Print Pin Rate
Cuisine: Mexican
Prep Time: 1 hour
Cook Time: 1 hour 5 minutes
Total Time: 2 hours 5 minutes
Servings: 16
Calories: 218kcal
Author: Maggie Unzueta

Ingredients

For the Chicken:

  • 4 lb chicken any cut, or whole chicken
  • 1 tbsp salt
  • 1 tsp ground pepper
  • 1 onion cut in half
  • 2 garlic cloves
  • 1 bay leaf
  • 8 cups water

For the Salsa Verde:

  • 2 lbs tomatillos husks removed
  • 4 serrano peppers
  • 2 garlic cloves
  • 1/4 onion rough chopped
  • 4 cups water enough to cover the tomatillos
  • 1 bunch cilantro
  • 1 tsp salt

For the Tamales:

  • 16-24 Corn Husks pre-soaked in hot water
  • 2 1/2 cups prepared masa (or more, depending on size of corn husks)
  • 1 cup Water

Instructions

  • For the Chicken:
  • Add the chicken, salt, pepper, onion, garlic, bay leaf, and water to a large stock pot.
  • Cook for 45 minutes.
  • Discard the onion, garlic, and bay leaf.
  • Store the chicken broth for another recipe.
  • Once cool enough, shred the chicken.
  • Set aside until ready to use.

For the Salsa Verde:

  • Rinse the tomatillos and place in a large stock pot.
  • Add serranos, garlic, and onion to the pot.
  • Cover with water.
  • Bring to a boil and cook for 7 minutes.
  • Discard water.
  • Place tomatillos, onion, garlic, and serranos to a blender.
  • Add cilantro and salt to the blender.
  • Blend until smooth. Set aside until ready to use.
  • How to Assemble Tamales:
  • Soak the corn husks in a warm water for 20 minutes.
  • Drain water. Shake off any excess water.
  • Smear a thin layer of prepared masa on each corn husk.
  • To the middle of the masa layer, add a tablespoon of the chicken.
  • Add a spoonful of salsa verde over the chicken.
  • Fold one side of the corn husk in and over the chicken.
  • Fold the other side in.
  • Fold the pointy top to the center of the tamale.
  • Stand upright and set aside.
  • Repeat until there are no more corn husks left.
  • Place the steam rack crate on the bottom of the Instant Pot.
  • Add 1 cup of water.
  • Place all the uncooked tamales on the rack.
  • Open side up.
  • Lock the lid in place.
  • Turn the valve to “SEALING.”
  • Set the Instant Pot to pressure cook at high pressure 35 minutes.
  • When done, turn the valve to "venting."
  • It will release any leftover steam.
  • Let stand for 10 minutes.
  • Remove the lid very carefully.
  • The tamales are ready when they peel away from the corn husk easily.

Video

Notes

I own an 8-quart instant pot. I was only able to fit 16 large tamales. You might be able to squeeze in more, depending on the size. 
Tamales are ready when the tamal peels away from the corn husks easily. 
It’s VERY IMPORTANT to let the tamales rest inside the instant pot for 10 minutes before testing a tamal. OR, the tamales will be mushy. 
If the tamales are not fully done, return them to the instant pot, add more water, and cook on HIGH pressure for 5 more minutes and full release.

Nutrition

Serving: 128g | Calories: 218kcal | Carbohydrates: 18g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 725mg | Potassium: 643mg | Fiber: 2g | Sugar: 3g | Vitamin A: 186IU | Vitamin C: 10mg | Calcium: 44mg | Iron: 2mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

Filed Under: Chicken, Mexican

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Reader Interactions

Comments

  1. Kita Bryant

    December 16, 2020 at 7:19 pm

    5 stars
    Oh my goodness I have got to try these. The Instant Pot is a miracle tool.

    Reply
    • Maggie U

      December 17, 2020 at 12:20 pm

      This recipe it’s so good! Hope you try it

      Reply
  2. Anosa Malanga

    December 17, 2020 at 2:54 am

    I am into cooking since the pandemic happened, I was able to find time making my own food and I am so glad I find so many interesting recipes to try over the internet.

    Reply
    • Maggie U

      December 17, 2020 at 12:36 pm

      Hope you try this one, It’s pretty good!

      Reply
  3. katrina m kroeplin

    December 17, 2020 at 6:50 am

    omg yes please! i love me some tameles! i have to make this

    Reply
    • Maggie U

      December 17, 2020 at 12:15 pm

      Glad you enjoyed this Katrina!

      Reply
  4. rika

    December 19, 2020 at 9:50 pm

    5 stars
    I love tamales and I love cooking with my instant pot! This recipe looks easy to make! Yum!.

    Reply
    • Maggie U

      December 29, 2020 at 5:49 pm

      Hope you try it! It’s delicious

      Reply
  5. Anonymous

    March 8, 2021 at 4:18 pm

    5 stars
    So delicious!

    Reply
    • Maggie U

      March 9, 2021 at 1:51 pm

      So glad you enjoyed this!

      Reply
  6. Tracie A Smith

    November 25, 2021 at 6:19 pm

    5 stars
    I have making tamales in my insta pot for over a year now. I will never go back.

    Reply
    • Maggie Unzueta

      November 26, 2021 at 2:32 pm

      I agree with you! Much easier to make. My only complaint about Instant Pot tamales is that you can’t make a HUGE pot of dozens and dozens tamales.

      Reply
  7. Leslie

    March 7, 2022 at 11:29 am

    5 stars
    Tamales in the instant pot is genius!!

    Reply
    • Maggie Unzueta

      May 12, 2022 at 6:07 pm

      Definitely the easiest way to make them.

      Reply
  8. Jessica

    March 8, 2022 at 6:38 am

    5 stars
    Another reason to love the Instant Pot; these turned out great!!!

    Reply
    • Maggie Unzueta

      March 11, 2022 at 9:56 am

      I know, right? Best kitchen investment.

      Reply
  9. Lilly

    March 8, 2022 at 6:04 pm

    5 stars
    These tamales are delish!! Thanks for the recipe

    Reply
    • Maggie Unzueta

      March 11, 2022 at 9:56 am

      Yay! So glad you liked them.

      Reply
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iBienvenidos! I'm Maggie. Welcome to my blog! My passion is authentic Mexican food and traveling throughout Mexico to bring you the very BEST in culture and cuisine.

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