Blend tomato, onion, and green bell pepper until completely pureed. Reserve half of tomato mixture for pork marinade (see below).

Place masa harina in large bowl with salt. Add blended vegetables, chicken broth, lime juice, and orange juice. Mix well. Add lard and olive oil and stir until thoroughly incorporated. Cover and let stand 30 minutes.

Place pork in a medium bowl. Add reserved tomato mixture, orange juice, lime juice, annato oil, salt and pepper. Let marinade while you prepare rest of filling ingredients.

Cut banana leaves into roughly eight 10"x10" squares. Tear off eight 12"x12" square pieces of aluminum foil. Place each banana leaf on top of an aluminum foil square.

Spoon about 3/4 cup masa dough in center of banana leaf and spread out. Place two piece of pork on top, followed by a tablespoon of soaked rice, a slice of potato, a piece of green bell pepper and a slice of tomato. Add an olive, a few capers, and a prune.

Bring top and bottom ends of foil together and make a few folds down to meet the tamale. Fold the sides in as if wrapping a present. Tie with string to secure.

Pour 2 cups of water into Instant Pot. Place steamer rack on top and lay 4 nacatamales on top.

Set pressure to high for 1 hour. Let slow release naturally.