Instant Pot Tamales with Chorizo and Potato

Instant Pot Tamales with Chorizo and Potatoes

Classic traditional tamales, with a 2020-spin are Instant Pot Tamales!

Tamales are a holiday classic that we love down here in Texas, but traditionally they take a long time to make and cook! 

 Luckily for y’all though, we have an Instant Pot tamale recipe that will cut your cook time in HALF.

Instant Pot Tamales with Chorizo and Potato

Traditionally tamales are done in a steamer, but the magic of an Instant Pot mixes a pressure cooker with a steamer so our tasty Cacique® chorizo potato tamales are ready for you and your family in a snap.

Instant Pot Tamales with Chorizo and Potato

We’ve always been a fan of Cacique® products, and throughout the year we’ve been partnering with them to recreate our versions of our favorite Mexican inspired dishes, but with our own personal twist put on them.  

Cacique® is a high-quality Mexican food brand made in the US. Each year they team up with the leading voices in the food industry, called What’s Next in Mexican Cuisine, to uncover the top trends in Mexican cuisine in the coming year.

We took inspiration from the trend prediction that the bread baking craze of 2020 will reach corn and flour tortillas. As more people start baking their own bread, tortilla making is becoming more popular.

This tamale recipe involves making masa, which is a Latin spin on the breadmaking trend. We love making these tamales because they are the epitome of Mexican comfort food.

This nostalgic “homemade” style recipe is usually made with love by grandmas for holidays and special occasions. 

Instant Pot Tamales with Chorizo and Potato

Outside of this dish, we’re completely obsessed with our Cacique® Mexican Pizza now that we cannot find Mexican Pizzas made at any fast food or local restaurants. 

Instant Pot Tamales with Chorizo and Potato

What are tamales? 

Tamales are made all around Central and South America, but Mexican tamales are seasoned corn masa dough that’s been spread onto a corn husk and filled with your favorite protein.  

Mexican tamales can also include beans, cheese, potatoes, and more.  

Once everything is folded and sealed in the corn husk they are traditionally steamed for cooking.

Instant Pot Tamales with Chorizo and Potato

Why are my tamales soggy? 

There are three signature reasons for tamales being soggy.  

The first reason is not having a tight seal with the corn husks.  Corn husks are pretty water resistant, so if they’re sealed correctly, they won’t get soggy.

The second reason is you added too much liquid to your masa.  

The final reason is your tamales didn’t steam enough and are undercooked.  Tamales can be made in all shapes in sizes, so account for that when you cook yours. 

Instant Pot Tamales with Chorizo and Potato

Can I fix soggy tamales?

If your tamales come out of your instant pot and appear to be soggy or undercooked, we have a potential solution for you.  

No matter what before doing anything, give your tamales 15 minutes to cool down because they do need to set. If they’re still soggy or undercooked, you can place them in your oven at 350 degrees for 10 minutes to hopefully save your situation. 

After baking, give them another 15 minutes to cool down to help them firm up even more.  

Instant Pot Tamales with Chorizo and Potato

Instant Pot Tamales 

Ingredients:

  • 2 pounds prepared masa
  • ½ cups chicken stock
  • Cacique® Pork Chorizo
  • Large russet potato, finely diced (about 2 cups)
  • ½ small onion, finely diced (about 1 cup)
  • Salt and pepper
  • ½ teaspoon garlic powder 
  • Husks, soaked in water for at least 30 minutes
  • Cacique® Crema Mexicana
  • Cacique® Ranchero Queso Fresco
Instant Pot Tamales with Chorizo and Potato

Steps:

  1. Prepare your corn husks at least 30 minutes before filling them by placing them in a water bath to soak.  A large pot filled with lukewarm or cold water will work here. 
  2. Prepare your masa by adding a liquid stock to it till it gets close to the consistency of peanut butter.  You can buy pre-seasoned masa or make it from masa flour and lard, but no matter what you’ll still have to add liquid stock to it. 
  3. Cook chorizo on medium heat in a pan for 6-8 minutes until fully cooked.
  4. Remove chorizo from the pan. Add the diced potatoes and onion to the leftover chorizo oil in your pan. Cook for 8-10 minutes until soft.
  5. Return the chorizo to the skillet with the potatoes and onion. Stir to combine and cook for another minute.
  6. Add one cup of water to your Instant pot, and place in your steam basket.
  7. Take a husk out of the water, pat dry, and spread the masa on about half of the husk leaving about an inch on each side.
  8. Add a tablespoon of the potato chorizo filling.
  9. Fold the tamale lengthwise, pressing the two sides of masa together. Roll the remaining hush around. Fold the excess empty side in half. Use a strip of husk to tie to secure.
  10. Add in the tamale and place it on top of the steam basket.
  11. Repeat the steps above until the tamales fill up your instant pot or you run out of filling. 
  12. When the tamales are filled, close your Instant pot, and cook on high pressure steam for 20-25 minutes depending on the size of your tamales. 
  13. After cooking take open your Instant Pot and allow them to cool and set for 15 minutes before taking them out.
  14. Once your tamales have set, take them out and enjoy them with toppings like Cacique® Crema Mexicana and Ranchero Queso Fresco.
Instant Pot Tamales with Chorizo and Potato

Instant Pot Tamales

Yield: 24 tamales
Prep Time: 40 minutes
Cook Time: 25 minutes
Additional Time: 15 minutes
Total Time: 1 hour 20 minutes

Speed up homemade tamales by using an instant pot! Our instant pot tamale recipe is stuffed with potato and chorizo and ready in half the time.

Ingredients

  • 2 pounds prepared masa
  • ½ cups chicken stock
  • Cacique® Pork Chorizo
  • Large russet potato, finely diced (about 2 cups)
  • ½ small onion, finely diced (about 1 cup)
  • Salt and pepper
  • ½ teaspoon garlic powder
  • Husks, soaked in water for at least 30 minutes
  • Cacique® Crema Mexicana
  • Cacique® Ranchero Queso Fresco

Instructions

  1. Prepare your corn husks at least 30 minutes before filling them by placing them in a water bath to soak.  A large pot filled with lukewarm or cold water will work here. 
  2. Prepare your masa by adding a liquid stock to it till it gets close to the consistency of peanut butter.  You can buy pre-seasoned masa or make it from masa flour and lard, but no matter what you’ll still have to add liquid stock to it. 
  3. Cook chorizo on medium heat in a pan for 6-8 minutes until fully cooked.
  4. Remove chorizo from the pan. Add the diced potatoes and onion to the leftover chorizo oil in your pan. Cook for 8-10 minutes until soft.
  5. Return the chorizo to the skillet with the potatoes and onion. Stir to combine and cook for another minute.
  6. Add one cup of water to your Instant pot, and place in your steam basket.
  7. Take a husk out of the water, pat dry, and spread the masa on about half of the husk leaving about an inch on each side.
  8. Add a tablespoon of the potato chorizo filling.
  9. Fold the tamale lengthwise, pressing the two sides of masa together. Roll the remaining hush around. Fold the excess empty side in half. Use a strip of husk to tie to secure.
  10. Add in the tamale and place it on top of the steam basket.
  11. Repeat the steps above until the tamales fill up your instant pot or you run out of filling. 
  12. When the tamales are filled, close your Instant pot, and and cook on high pressure steam for 20-25 minutes depending on the size of your tamales. 
  13. After cooking take open your Instant Pot and allow them to cool and set for 15 minutes before taking them out.
  14. Once your tamales have set, take them out and enjoy them with toppings like Cacique® Crema Mexicana and Ranchero Queso Fresco.
Instant Pot Tamales with Chorizo and Potato

This recipe was sponsored by Cacique®, thanks for supporting the brands that we love!

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Instant Pot Tamales with Chorizo and Potato

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