This instant pot tamales recipe with green chile chicken is rich, savory, and versatile. Thanks to cooking in the pressure cooker, they're done in a fraction of time compared to the typical preparation on the stove.

I grew up enjoying tamales around the holidays, especially on Christmas Day or Christmas Eve. It's a special tradition that I hope to carry on! Now that my husband and I are hosting holidays and celebrations in our home, I wanted to learn how to make tamales from scratch. They're fun to make and a family favorite. Plus, you can't beat that savory fluffy bite.

If you've been wanting to make tamales at home but were too intimidated, this beginner recipe is for you! These easy lard-free tamales are surprisingly simple to make, great for feeding a crowd during the holidays, and perfect for meal prep. Stash them in the freezer and enjoy them any time of the year! Since they're made in the Instant Pot, they're pretty forgiving, fail-proof, and great when you're short on time.

Most tamales are filled with slow-cooked meat, vegetables, or cheese. Since we're dairy-free, we typically make a variety of fillings to serve to meat eaters and vegans alike, such as seasoned black beans, crumbled tofu, tender red chile pork, slow cooker barbacoa, and shredded chicken. Use your favorite filling to make these your own.

Ingredient Notes

Traditional tamale recipes use lard or shortening, but we've always used oil and it tastes just as great, isn't greasy, and is still full of flavor.

Green Chile Chicken Filling: Again, you can fill your tamales with anything, but this shredded chicken is super delicious! The filling comes together with diced green chilies, seasoned chicken, white onion, garlic, and chicken broth.
Masa Tamale Dough: Make masa from scratch using masa harina (Maseca is a popular brand), vegetable oil (or another neutral-tasting oil like corn oil or avocado oil), chicken broth (or vegetable or beef), baking powder (to keep it light, fluffy, and tender), and salt. No lard, no problem!
Corn Husks: You'll need about 30 dried co rn husks to spread out the masa then spoon on the filling. You can buy these at most Mexican grocery stores or order online.

Green Chile chicken tamales ingredients.

How to Make Instant Pot Tamales

This is a quick overview of how to make tamales without lard. For measurements and detailed directions, jump down to the recipe card.

Step 1: Cook the tamale filling

Start by rinsing the corn husks and placing them in a large bowl. Fill with warm water to cover and set aside. To prepare the green chile chicken, sauté onion and garlic in oil over medium heat on the stove. Add the diced green chiles and stir in the shredded chicken. Season then add chicken broth until everything comes together.

Green Chile chicken tamale filling in skillet.

Step 2: Make the masa dough

Whisk masa harina, baking powder, and salt together in a large bowl. Add the vegetable oil and mix together with your hands until well combined. You're looking for a dough that's a little crumbly but holds its shape when pressed together. Add the broth, continuing to mix, until the dough is soft and spreadable.

Step 3: Assemble the tamales

Prepare the pressure cooker by placing a steamer rack in the Instant Pot and add about 1 cup of water. Dry the soaked corn husks and set up your workstation with masa, filling, and husks laid smooth-side up. Spread a thin layer of masa in the center of each husk, then spoon the chicken filling down the middle. Fold the sides over the filling, then fold the bottom up. Place upright in the Instant Pot. Repeat with remaining ingredients.

Step 4: Cook in the Instant Pot

Secure the lid closed and set the valve to Sealing. Cook on Manual High Pressure for 30 minutes, allow pressure to naturally release for 10 minutes, then quick release the remaining pressure. Let cooked tamales sit for 10-15 minutes before serving so they can firm up.

Remove a tamal to check for doneness. The masa should pull away easily from the husk and feel set but tender. If it's undercooked, add ½ cup more water to the Instant Pot, and cook for an additional 10 minutes on High Pressure.

Cooking tips

I've tested this recipe countless times to make it beginner-friendly, even for those new to tamales or Instant Pot cooking. Here are my top tips:

Prepare ingredients in advance: Instant pot chicken tamales is a great make ahead meal from start to finish! The chicken can be prepped up to 3 days in advance then stored in the fridge until ready to use. This speeds up the day-of cooking time.
Don't overfill: A little filling goes a long way. Too much can make tamales hard to fold or cause them to burst while cooking.
Label varieties: If you're making multiple fillings, tie husks with different color twine or fold them differently to tell them apart.
Throw a tamalada: Host a tamale-making party and delegate different friends and family cooking assignments.
Double the recipe: Tamales are ultra freezer friendly so do yourself a favor and make a large batch to enjoy later.

fork cutting into mexican tamales with salsa

Related Recipes

Want more quick and easy recipes? Try these next:

A tamale charcuterie board is a fun and delicious way to serve a large amount of tamales during the holidays, for special occasions, or to switch up family dinner.
Air fryer ground beef flautas are loaded with your favorite filling and cook in 10 minutes.
Baked beef chimichangas come together with juicy meat and creamy refried beans. They're quick and easy to make, flavorful, and freezer friendly!
Classic dairy free enchiladas are simple, healthy, and sure to become a family favorite recipe in no time!
This brisket taco recipe comes together with leftover smoked brisket, warm tortillas, and your favorite taco toppings.
These soft shell tacos come together with ground beef, homemade seasoning, and toppings of your choice. This recipe comes together in one pan, in under 30 minutes. Great for an easy weeknight dinner!
Serve chips and dip on the side! Here are some of my favorites: Homemade guacamole, pico de gallo, tomatillo salsa, spicy peach salsa, mango habanero salsa, and avocado lime crema.

Have you made homemade tamales before? What's your favorite filling? Let me know in the comments!

Instant Pot Tamales without Lard

5 from 6 votes

These Instant Pot tamales with green chile chicken are rich, savory, and lard-free. Pressure cooking slashes time while keeping all the traditional flavor and tenderness.

Servings: 28 tamales

Print Pin

Prep Time 1

Cook Time 40

Total Time 1 40

Equipment

Instant pot

Ingredients

28 dried corn husks approximately

For the filling

2 tablespoon olive oil
½ cup white onion diced
4 garlic cloves minced
1 cup diced green chiles
1 tablespoon masa harina
2 ½ cups shredded chicken
1 teaspoon salt
½ teaspoon chili powder
½ teaspoon ground cumin
½ cup chicken broth

For the masa dough

4 cups masa harina
1 teaspoon baking powder
1 teaspoon salt
¼ cup vegetable oil
3 cups warm water or chicken broth

Instructions

Rinse the corn husks and place them in a large bowl. Cover with warm water and set aside to soften for at least 30 minutes.
Meanwhile, in a large skillet over medium heat, warm olive oil. Add diced white onion and minced garlic and sauté for 5 minutes, until the onion is soft and the garlic is fragrant.
Stir in diced green chiles and masa harina, and cook for 1 minute. Add the shredded chicken, salt, chili powder, and ground cumin. Pour in the chicken broth and cook for 10 minutes, stirring occasionally, until the mixture is slightly reduced and thickened. The filling should look moist but not soupy.
To make the masa dough, whisk together masa harina, baking powder, and salt in a large mixing bowl. Add the vegetable oil and use your hands to mix until the dough is crumbly and holds its shape when pressed.
Gradually add the warm water or chicken broth, mixing until the dough is soft and spreadable. If it feels sticky and wet, add more masa harina 1 tablespoon at a time. If too dry or cracking, add a splash more liquid.
Drain the softened corn husks and pat dry with a towel. Set up your workspace with husks smooth side up, prepared masa dough, and chicken filling. Place the steamer rack in the Instant Pot and add 1 cup of water.
To assemble, spread about 2 tablespoons of masa dough onto the center of a corn husk, forming a thin rectangle about ¼-inch thick. The dough should spread easily but not stick to your spoon or hands. Add about 1 tablespoon of chicken filling down the center.
Fold one side of the husk over the filling, then fold the other side over to overlap. Fold up the narrow end to seal the bottom. Leave the top open. Place the tamal upright in the Instant Pot. Repeat with remaining ingredients to make about 28 tamales.
Secure the lid and set the valve to Sealing. Cook on Manual High Pressure for 30 minutes. Allow pressure to naturally release for 10 minutes, then quick release the remaining pressure. Let cooked tamales sit for 10-15 minutes before serving so they can firm up.
Carefully remove one tamal to check doneness. The masa should pull away easily from the husk and feel set but tender. If undercooked, add ½ cup more water to the Instant Pot and cook for an additional 10 minutes on High Pressure.
To serve, unwrap the tamales from the corn husks and enjoy warm.

Notes

Storage tips

Leftovers: Place leftover tamales in an airtight container and refrigerate for up to 5 days. Reheat in the microwave, wrapped in a damp towel for 1-3 minutes with the husk on.
To freeze: Freeze tamales in a freezer safe container or bag and freeze for up to 6 months. Thaw overnight in the fridge before reheating. For best results, wrap each tamale in parchment paper or plastic wrap first, then place in the freezer bag.

Nutrition

Calories: 111kcalCarbohydrates: 13gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 9mgSodium: 229mgPotassium: 86mgFiber: 1gSugar: 0.1gVitamin A: 58IUVitamin C: 2mgCalcium: 37mgIron: 2mg

Jenna Urben

Main Course

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