Banana leaves have two sides. Place a handful of masa on the lighter green (smooth side) of the banana leaf rectangle. Lay the rectangle out, light colored side up.
Place 1/4 - 1/3 C. masa in the center of the leaf; push down with your hand to spread the masa out in the shape of a square.
Add a spoon or two of your filling + chile sauce down the center. Top with a strip of Monterey jack cheese.
Fold the banana leaf in from each side (L and R), then fold the remaining sides (top and bottom) under the tamale.
Secure the tamale with thin strips of banana leaves or, twine. If the banana leaf tears or gets too brittle, then it needs to be softened (and that can be done with the steps above).
Pour 1.5 C water in your Instant Pot, and arrange the steamer rack within. Lay a piece of foil over the steamer rack, and carefully place your banana leaf tamales within. You should be able to fit 15-17 banana leaf tamales within the Instant Pot.
Place the lid on the Instant Pot and seal the valve. Set the timer for 30 minutes at manual (high) pressure. Once the pot beeps done, allow the pressure to release naturally for 10 minutes, then do a quick release on any remaining pressure.
Carefully use a thongs to remove the banana leaf tamales to a pan or plate. Enjoy.