Instant Pot tamale pie takes the traditional dish that you would spend all day making and cuts the cook time down. You will love this cozy classic comfort food!
Tamales are one of our very favorite foods.
But they are also pretty time and labor intensive.
So instead, I will make tamale pie pretty often.
The Instant Pot comes in handy and yields consistently delicious results while cutting down the cook time.
What is tamale pie?
Tamale pie takes all the flavors and fillings of tamales and serves them casserole style with a cornmeal or masa crust.
It’s comfort food to the max and so delicious!
Ingredients
To make this you’ll need:
- Masa harina– This is dried corn dough ground finer than cornmeal. It’s so fine ground you may hear it called corn flour.
- Broth– Chicken broth.
- Oil– Canola
- Salt
- Baking powder– For lift
- Pulled pork– This is the perfect way to use up pulled pork leftovers! Leftover Crockpot Pulled Pork is perfect. You could also use pulled beef or chicken instead.
- Enchilada sauce– Either red or green. Whichever you like.
- Butter– To grease the pan
You’ll also need a 6 or 8 quart Instant Pot and a 6″ or 7″ springform pan.
How to Make
Start by making the masa batter.
To do it add the masa, broth, oil, salt, and baking powder to a large mixing bowl.
Use a hand mixer to whip the ingredients together until evenly combined for at least 3-4 minutes.
Once the batter is ready, grease the inside of the springform pan with butter.
Spread half of the masa mixture out into an even layer pressing it out into the prepared pan.
Set aside the remaining masa mixture.
Toss the pork and enchilada sauce together until evenly combined in another mixing bowl.
Add the meat mixture to the springform pan, spreading it out in an even layer over the masa.
Top the meat mixture with dollops of the masa mixture evenly out over top.
Gently spread the dollops of masa out over the pork to smooth and cover as much as possible.
Cover the springform pan tightly with aluminum foil.
Place the liner in the Instant Pot and then add 1 1/2 cups of water.
Put the small metal trivet in the bottom center of the pot liner.
Then place your tightly covered springform pan in the center of the trivet.
Secure the lid on the pot, making sure the vent valve is in the sealed position.
Pressure cook on HIGH pressure for 30 minutes.
When the Pot beeps, let the pressure naturally release for 10 minutes.
After 10 minutes, carefully open the vent valve to release any remaining steam.
When the pressure has released, remove the hot springform pan and foil, using pot holders and being very careful.
Set it aside, and allow it to rest and cool for a full 10 minutes more.
After 10 minutes, run a butter knife around the edges of the pan to release the tamale pie.
Gently open the pan and remove the outer ring.
Slice and serve the warm tamale pie, and enjoy!
Topping Ideas
We like serving this with:
- salsa
- sour cream
- cilantro crema in small bowls on the side for dipping.
- fresh cilantro leaves
- thinly sliced green onions
- shredded cheese
- diced jalapenos
Storing Leftovers
Store leftovers in an air tight container in the fridge for up to 3 days.
Reheat, covered, in a hot oven until warmed through.
Tips and Tricks
- Don’t skimp on the recommended time for whipping the masa ingredients together. The whipping adds in air bubbles that are necessary for the masa to really fluff up when steamed. If you cut the mixing time short, your masa will be too dense and not nearly as delicious.
- Make sure to cover your dish tightly with aluminum foil before adding it to the Instant Pot. This step keeps the condensation from pooling in your pie. Without covering, your tamale pie would just be mush after cooking.
- Remember to allot for coming to pressure time when planning your meal- this recipe took about 20 minutes to come to pressure in our 8 quart pot.
- Make sure to let the pie rest before removing the outside of the pan and slicing. This allows it to set so it won’t fall apart.
Other Tex Mex Instant Pot Recipes
Instant Pot tamale pie is the most delicious and easiest tamale pie recipe there is! Make it and enjoy!
Looking for other Tex Mex Instant Pot recipes? Try these:
If you’ve tried this INSTANT POT TAMALE PIE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Instant Pot Tamale Pie
Equipment
- 6 or 7" metal springform pan
Ingredients
- 2 cups masa harina
- 2 cups chicken broth
- 1/4 cup canola oil
- 1 tsp salt
- 1 tsp baking powder
- 3 cups shredded pulled pork
- 1 1/2 cups enchilada sauce red or green
- 1 tbsp butter for greasing pan
Instructions
- To a large mixing bowl add the masa, broth, oil, salt, and baking powder. Using a hand mixer, whip the ingredients together until evenly combined- at least 3-4 minutes.
- Using the butter and a clean hand, thoroughly grease the insides of the springform dish.
- Add half of the prepared masa mixture to the dish, and spread it out into an even layer pressing it out and into the pan. Set aside the remaining masa mixture.
- In another mixing bowl add the pork and enchilada sauce, tossing together until evenly combined. Add the meat mixture to the springform pan, spreading it out in an even layer over the masa.
- Add the remaining masa mixture evenly out over top in dollops- it will be sticky. Gently spread out over the pork to smooth and cover as much as possible. Cover the springform pan tightly with aluminum foil.
- Place the liner in the Instant Pot, then add 1 1/2 cups of water.
- Add a small metal trivet to the bottom center of the pot, then place your tightly covered springform pan in the center of the trivet.
- Add the lid to the pot, turning to close and making sure the vent valve is in the sealed position.
- Cook on HIGH pressure for 30 minutes. Once done allow the pot to sit and naturally release pressure for 10 minutes. Carefully open the vent valve to release any remaining steam.
- CAREFULLY remove the hot springform pan and foil. Set it aside, and allow it to rest and cool for a full 10 minutes more.
- Run a butter knife around the edges of the pan to release the tamale pie. Gently open the pan and remove the outer ring.
- Slice and serve the warm tamale pie, and enjoy!
Notes
- Don't skimp on the recommended time for whipping the masa ingredients together. The whipping adds in air bubbles that are necessary for the masa to really fluff up when steamed. If you cut the mixing time short, your masa will be too dense and not nearly as delicious.
- Make sure to cover your dish tightly with aluminum foil before adding it to the Instant Pot. This step keeps the condensation from pooling in your pie. Without covering, your tamale pie would just be mush after cooking.
- Remember to allot for coming to pressure time when planning your meal- this recipe took about 20 minutes to come to pressure in our 8 quart pot.
- Make sure to let the pie rest before removing the outside of the pan and slicing. This allows it to set so it won't fall apart.
Nutrition
recipe adapted from TwoSleevers
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