instant pot picadillo tamales

Instant Pot Cuban Picadillo Tamales

Tamales are one of the best comfort foods that we can think of. Rich corn flavor surrounding seasoned meat is going to please all of the taste buds. If you made a large batch of our Easy Instant Pot Cuban Picadillo, then you probably have quite a bit leftover. Lucky you! Half of this recipe is already done and waiting for you then. Instant Pot Cuban Picadillo Tamales are incredibly easy to prepare and taste like you just ordered fresh tamales from your favorite restaurant! Also, you know how much we love our Instant Pot! Normally, steaming tamales on the stovetop can take up to 2 HOURS! However, the Instant Pot is going to cut that time drastically. Once you learn the method to make tamales, then your options are pretty limitless. Have leftover rotisserie chicken? Great! Have some pulled pork leftover from the weekend? Perfect! All you have to do is get a little creative, wrap it up in some masa dough, and you are good to go! We’re sure Instant Pot Picadillo Tamales aren’t going to be the last tamales you see from us! Eat more masa flour and stay fabulous!

instant pot picadillo tamales

instant pot picadillo tamales

Tamales are a great way to use leftovers. The Instant Pot just makes it that much faster!
5 from 1 vote
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Course: Main Course
Cuisine: Cuban, Mexican
Keyword: cuban, mexican, picadillo, tamales
Prep Time: 20 minutes
Cook Time: 45 minutes
Resting Time: 20 minutes
Total Time: 1 hour 25 minutes
Servings: 8
Calories: 700kcal
Cost: $10


  • Instant Pot


  • 8 oz Instant Pot Cuban Picadillo
  • 4 cups masa corn flour
  • 2 tsp salt
  • tsp baking powder
  • cup vegetable shortening melted
  • 16 large corn husks soaked in water for 1 hour


  • In a large mixing bowl, add the masa corn flour, salt, and baking powder. While running a hand mixer on low, slowly pour in 3 cups of water until blended completely. Then, slowly pour in the the melted vegetable shortening while stirring.
  • Dry off the corn husks and spread on 3 tbsp of the masa mixture. Add 1½ tbsp of the picadillo on top of the masa. Fold in the sides of the corn husk, then fold the narrow end of the husk up. If you'd like you can tie the tamale shut with a strand torn from the husk. Otherwise, just make sure they're resting against each other in the Instant Pot in order to keep them closed.
  • Add the steamer rack to the bottom of the Instant Pot. Add 1 cup of water to the bottom and carefully arrange the tamales around the Instant Pot being careful to keep them closed and intact. Cover and make sure the vent valve is in the sealed position. Press the "Manual" button on the Instant Pot and set the cooking time to 45 minutes.
  • After the cooking time has ended, allow 10-15 minutes to let the steam release naturally. Carefully release any steam that might be left in the pot by holding a kitchen towel to open the steam vent. (Careful…any steam will be HOT!)
  • Allow the tamales to rest for 10-15 minutes before serving.


Calories: 700kcal | Carbohydrates: 79.9g | Protein: 15.3g | Fat: 32.2g | Saturated Fat: 8.5g | Cholesterol: 25mg | Sodium: 947mg | Potassium: 266mg | Fiber: 8.5g | Sugar: 9.4g | Calcium: 124mg | Iron: 4mg

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