how long do you steam tamales

You generally steam tamales for 1 to 2 hours if they are raw, about 30 to 40 minutes if they are frozen but already cooked, and around 20 minutes if they are thawed and pre‑cooked.

Basic timing guide

• Raw, freshly assembled tamales: Plan on about 1 to 1.5 hours of steaming, and up to 2 hours for a very full pot.

• Small batch (2–4 tamales): They can be ready in roughly 45 minutes to 1 hour, so start checking earlier.

• Frozen, pre‑cooked tamales: Steam about 30–40 minutes to heat through.

• Thawed, pre‑cooked tamales: Around 15–20 minutes is usually enough.

How to tell they’re done

• The masa should pull away easily from the husk when you peel it back after a brief rest. If it sticks or feels doughy, keep steaming in 20–30 minute increments.

• Let a test tamal sit 5–10 minutes after steaming; resting helps the masa firm up and gives you a more accurate sense of doneness.

Stove vs. Instant Pot

• Stovetop steamer/tamalera: Bring water to a boil, then lower to a gentle simmer and steam 1–2 hours depending on batch size.

• Pressure cooker/Instant Pot: Many recipes cook tamales at pressure for about 30–35 minutes plus 10–20 minutes of natural or slow release.

Quick tips for best results

• Make sure there is enough water in the steamer, but not so much that it touches the tamales.

• Pack tamales snugly but not so tight that steam can’t circulate or the masa cannot expand.

• If you’re unsure, err on the side of more time and test a tamal rather than relying only on the clock.

Information gathered from public forums or data available on the internet and portrayed here.