How To Cook Tamales: 3 Simple Methods

Wondering how to cook tamales without a traditional tamale steamer? You have a few options. Tamales are traditionally steamed, but you can cook them on the stovetop, in an Instant Pot, or even in the oven with a little moisture and the right setup.

We’ll walk you through all three methods, including cooking times, equipment, and how to tell when your tamales are done.

These methods work for cooking homemade tamales, whether you’re making them from scratch or have a batch ready to steam. If you want to start from the beginning, check out our pork tamales recipe for the full process. Or try our sweet tamales for something a little different.

How to Steam Tamales on the Stovetop

Steaming tamales on the stovetop is the traditional method, and you don’t need a special tamale steamer. A large pot with a steamer basket or rack works just fine.

1. Add a couple of inches of water to a large pot and set a steamer basket or rack inside. Keep the water level below the basket so the tamales don’t sit in the water.
2. Arrange the tamales upright with the open ends facing up. Pack them closely enough to keep them standing, but leave room for steam to circulate.
3. Cover the tamales with a few extra corn husks, then put the lid on the pot.
4. Bring the water to a boil, reduce the heat to maintain a steady simmer, and steam for about 60–75 minutes. Check the water level periodically and add more hot water as needed to keep the pot from boiling dry.

How to tell when they’re done: Carefully remove one tamale and let it cool for a few minutes. The corn husk should peel away cleanly from the masa. If the dough sticks to the husk, continue steaming in 10–15 minute increments.

Let the tamales rest for about 10 minutes before serving so the masa has time to firm up.

How to Cook Tamales in the Instant Pot

The Instant Pot is a convenient, hands-off way to cook tamales, especially if you’re making a smaller batch. You won’t need to monitor the water level like you do with stovetop steaming.

1. Pour 1 cup of water into the inner pot and place a steaming rack inside, keeping the tamales above the water.
2. Stand the tamales upright on the rack, open ends facing up. Pack them snugly enough to keep them standing.
3. Secure the lid and cook on high pressure for 25 minutes. Let the pressure release naturally for 10 minutes, then carefully release any remaining pressure.

Let one tamale cool for a few minutes before checking. The husk should peel away cleanly from the masa. If it sticks, the tamales may need a little more cooking time.

The Instant Pot takes additional time to come to pressure, but once it’s running, you can leave it alone until the cooking cycle finishes.

How to Bake Tamales in the Oven (Moist-Heat Method)

You can also cook tamales in the oven by creating a moist, steam-like environment. It’s not traditional baking, and it takes a little improvising, but it’s a useful workaround when you don’t have a steamer.

1. Preheat your oven to 225°F.
2. Pour boiling water into the bottom of a large roasting pan and set a rack above the water. Lay a few corn husks over the rack to keep the tamales from falling through.
3. Arrange the tamales in a single layer over the husks. Cover the roasting pan tightly with foil to trap the moisture.
4. Cook for 45–60 minutes, checking the water level occasionally and adding more hot water if needed.

Check one tamale for doneness by letting it cool slightly and peeling back the husk. The masa should be firm and release cleanly from the husk. If it’s still sticky, continue cooking and check again.

You can also use a Dutch oven with a rack and follow the same basic method.

How to Tell When Tamales Are Done