Easy Instant Pot Boiled Peanuts
Instant Pot Boiled Peanuts couldn't be easier or quicker. Boiled peanuts are one of those Southern salty snack favorites that takes hours to cook so many people avoid making them. If you're are lucky enough to find a roadside hut selling them. The Instant Pot solves that problem and cooks them in about 1 hour.
Servings: 10 servings
Calories: 220kcal
Cost: 3
Equipment
Ingredients
- 1 pound dried, raw peanuts in the shell (not roasted)
- 1/4 cup salt or sea salt
- 6 cups cold water (enough to cover them by 2 inches)
Instructions
- Wash peanut shells under running water.Stir together the peanuts, salt, and enough water to just cover them in a 6- to 8 quart Instant Pot. You can actually place the trivet upside down on top of the peanuts to hold them down in the water. Secure the lid on the pot.
- Close the pressure release valve, making sure it is on sealing, not venting. Select PRESSURE COOK and set the pot at HIGH pressure for 70 minutes. (1 hour 10 minutes is middle of the road softness. Add 15 minutes if you prefer softer peanuts.) It will take about 30 minutes to come up to pressure before cooking starts.
- At the end of cooking time and it beeps, allow the pressure to release naturally, undisturbed (NPR). (This means do nothing.) The shiny metal pressure valve will drop when all pressure is released. This will take about 25 to 30 minutes.
- Make sure the pressure release valve has dropped, then remove the lid carefully. The liquid inside the shells will be HOT so be careful if you eat the peanuts immediately. I like to let them cool enough so they are still warm but not piping hot. This is one of those recipes, like soup, that gets better the next day. My favorite part is the salty, slurpy liquid. It is more prevalent when the peanuts soak in water overnight before cooking or in the fridge after cooking. Enjoy!
Notes
This recipe is easily doubled in a 6- to 8 quart Instant Pot.
Spicy variation: Add 1 to 2 tablespoons Tony Chachere's Creole seasoning for a bite of heat or a blast of heat for Cajun, Creole, and spicy flavors.
60 minutes is middle of the road softness. If you like your boiled peanuts barely soft try 50 minutes. You can always put the lid back on and go another 10 minutes. If you like your boiled peanuts softer cook them for 1 hour and 10 minutes.
To use the whole 24-ounce bag of raw peanuts in the shell, increase the water to 8 or 9 cups cups or just enough to cover) and salt to 1/3 to 1/2 cup and use an 8-quart Instant Pot. The time should remain same although it may take a couple of minutes longer to come up to pressure with the increased volume. Be sure to use an 8-quart pressure cooker for 2 pounds of peanuts.
Some folks love the flavor of vinegar added to the brine as it cooks. The flavor will be faint but vinegar will add another layer of flavor like salt and vinegar potato chips. Simply trade out 1/2 cup white or apple cider vinegar for 1/2 cup of the water.
Nutrition
Calories: 220kcal