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two slices of instant pot tamale pie
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Instant Pot Tamale Pie

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!
Prep Time10 minutes
Cook Time30 minutes
Rest Time10 minutes
Total Time50 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 8
Calories: 353kcal
Author: Meaghan - The Quicker Kitchen

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
US Customary - Metric

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

Calories: 353kcal | Carbohydrates: 42g | Protein: 15g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 40mg | Sodium: 1484mg | Potassium: 88mg | Fiber: 3g | Sugar: 16g | Vitamin A: 498IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 3mg