Pressure Cooker Pork Tamales
Pressure Cooker Pork Tamales feature a richly spiced red chile pork wrapped in light, tender masa with a gentle heat and smoky depth. They’re perfect for gatherings or weekend dinners when you want something comforting and festive. The balance of savory pork, earthy masa, and warm chiles makes each bite satisfying without being heavy.
- Prep1 hr
- Cook2 hrs
- Serves10
- DifficultyHard
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Pressure Cooker Pork Tamales, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 59 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 31 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityFair
- 52 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Unprocessed or minimally processed
- 1 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 56
- Heart Health
- 66
- Metabolic
- 56
- Digestive
- 28
- Inflammatory
- 31
- Performance
- 46
- General Wellness
- 1
Place 20 dried husks in a large Dutch oven and cover them with water. Set a water-filled plate or bowl on top to keep the husks submerged. Soak for at least 2 hours, flipping occasionally until the husks are softened.
- 2
Meanwhile, make the filling: Add 2 cups water, onion, garlic, chili powder, salt, chipotle powder, and cumin to a multi-functional pressure cooker (such as an Instant Pot). Cut the pork shoulder into 4 equal pieces and add to the pot. Close and lock the lid. Select high pressure per the manufacturer's instructions; set the timer for 60 minutes. Allow 10 to 15 minutes for the pressure to build.
- 3
While the filling cooks, make the sauce: Add 2 cups chicken stock, tomatoes, chiles, and garlic to a saucepan over medium-high heat; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until the tomatoes are fully softened, about 30 minutes.
- 4
Pour the sauce mixture into a blender; cover and hold the lid down with a potholder; pulse a few times, then blend until completely smooth, 2 to 3 minutes.
- 5
Return the blended mixture to the saucepan; stir in the remaining 1 cup chicken stock, cumin, 1 teaspoon salt, and onion powder. Bring to a simmer over medium-high heat, then reduce to low and cook, stirring occasionally, until the sauce has thickened and the color is a deeper red, about 30 minutes.
- 6
When the filling is done, release pressure using the natural-release method according to the manufacturer's instructions for 10 minutes, then use the quick-release method to release the remaining pressure, 1 to 2 minutes. Unlock and remove the lid.
- 7
Transfer the pork to a shallow baking dish; discard any fat and shred with 2 forks. Place the shredded meat in a bowl. Stir 1 cup of the prepared red sauce and the remaining 1/2 teaspoon salt into the shredded pork to coat; set the filling aside. Set the remaining sauce aside for serving.
- 8
Strain the cooking liquid through a fine-mesh strainer and discard the solids. Skim off as much grease as possible. Reserve 1 cup of the strained cooking liquid for making the masa and discard the rest.
- 9
To make the dough: Combine masa, 2 teaspoons salt, and baking powder in a stand mixer fitted with the paddle attachment; mix on low speed until fully combined, 1 to 2 minutes. Increase to medium speed and gradually add melted, warm lard alternately with 1 cup reserved, warm cooking liquid and 2 cups warm water; beat until the dough is completely combined. Increase to medium-high and beat until the dough is light and fluffy, 4 to 5 minutes. The dough should look like loose cookie dough; if needed, adjust by adding 1 tablespoon warm water at a time.
- 10
Drain the water from the corn husks. Working one at a time, flatten each husk with the narrow end facing you and spread about 1/4 cup masa mixture over the top 2/3 of the husk. Spread about 1 tablespoon of the meat mixture down the center of the masa. Roll up the husk starting from one long side. Fold the narrow end over the rolled tamale and tie with a piece of butcher's twine.
- 11
Stand the tamales vertically, open-side up, in the Instant Pot steamer basket. Place the trivet in the cooker and add 2 cups of water. Set the steamer basket on the trivet, then close and lock the lid. Select high pressure and set the timer for 20 minutes. Allow 10 to 15 minutes for the pressure to build.
- 12
Release pressure using the natural-release method according to the manufacturer's instructions for 10 minutes, then use the quick-release method to release the remaining pressure, 1 to 2 minutes. Unlock and remove the lid. Let the tamales rest in the cooker for 10 minutes before serving. Meanwhile, warm the remaining sauce to serve with the tamales.
- Calories 685.07 kcal High 34%
- Protein 19.28 g Good Source 39%
- Carbohydrate 84.12 g 31%
- Total Fat 30.48 g High 39%
- Saturated Fat 11.34 g High 57%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 38.52 mg Moderate 13%
- Sodium 208.43 mg Moderate 9%
- Dietary Fiber 10.06 g Good Source 36%
- Total Sugars 2.77 g --
- Added Sugars 1.98 g Low Source 4%
- Calcium 231.49 mg Moderate 18%
- Iron 6.76 mg Good Source 38%
- Potassium 857.62 mg Moderate 18%
- Vitamin A 131.83 mcg Moderate 15%
- Vitamin C 34.22 mg Good Source 38%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Corn 🌽
- Garlic 🧄
- Onions 🧅
About This Recipe
Pressure Cooker Pork Tamales is made with 17 ingredients and serves 10. It takes about 3 hrs and is rated hard. Key ingredients include Baking Powder, Bone In Pork Shoulder Butt Roast, Chicken Stock, and Chili Powder. Each serving provides about 685.07 kcal, and is a good source of protein.
Recipe Questions
- What is Pressure Cooker Pork Tamales made of?
- The main ingredients are Baking Powder, Bone-In Pork Shoulder Butt Roast, Chicken Stock, Chili Powder, Chipotle Powder. The full list of 17 is above.
- How long does it take to make Pressure Cooker Pork Tamales?
- About 3 hrs in total: 1 hr to prepare and 2 hrs to cook.
- How many calories are in one serving?
- One serving provides about 685.07 kcal. The full nutrition breakdown is above.
- Is Pressure Cooker Pork Tamales easy to make?
- This recipe is rated hard, with 17 ingredients and 12 steps.
- Is Pressure Cooker Pork Tamales healthy?
- Pressure Cooker Pork Tamales has an easyChef Pro health score of 51/100. Per serving, it provides 685.07 calories and 19.28 g of protein, or 39% of the Daily Value. It is a good source of dietary fiber, iron and vitamin C. Worth noting per serving: sodium at 208.43 mg (9% of the Daily Value) and saturated fat at 11.34 g (57% of the Daily Value). It contains Corn, Garlic and Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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