Why wait all day for boiled peanuts when you can make Instant Pot Boiled Peanuts in a fraction of the time? You only need a few ingredients to make boiled peanuts in your Instant Pot or any pressure cooker.
Instant Pot Boiled Peanuts
These savory Instant Pot Boiled Peanuts taste like summer, and they’re so simple to make in the pressure cooker. So grab yourself some raw peanuts, and let’s get cooking!
I know, summer isn’t exactly here yet, but I am so ready for shorts weather! These boiled peanuts make me want to dust off my flip flops and head out onto the back porch with a cold beer.
How to Make Boiled Peanuts in the Pressure Cooker
Boiled peanuts only cook for one to two hours in the Instant Pot or other pressure cooker.
Usually, you simmer boiled peanuts for 3-4 hours on the stovetop, so this recipe takes about half of the cooking time! Resting time for these boiled peanuts is the same as for stovetop.
Even though it does take about 1-2 hours, you barely have to be there for any of that time. The beauty of the Instant Pot is that you can set it and forget it.
More Instant Pot Favorites: My Family’s Favorite Vegan Instant Pot Recipes
The critical first step when making boiled peanuts – in the pressure cooker or otherwise – is to get all of the dirt off of the shells.
Your best bet is to soak your peanuts in water, then rinse them very well. I like to put the soaked peanuts into a colander, then get in there with my hands to agitate the peanuts. Any grit goes right down the drain.
Once you soak clean your peanuts, you’re ready to throw them into the pressure cooker. Add garlic powder, onion powder, salt, and water, then cook at pressure with a natural release.
Cool the cooked peanuts, and you’re almost ready to eat!
Every bag of raw peanuts is different, so your cooking time may vary slightly. Older raw peanuts may need to cook longer, and that’s no big deal.
Test out a few peanuts before you drain them, and if they’re not soft enough to pop open easily, put the lid back onto the Instant Pot, and cook for another 10-15 minutes at high pressure. Do a quick release, and check again. Repeat until your peanuts are cooked to perfection.
Instant Pot Boiled Peanuts
Ingredients
- 3/4 pound raw peanuts in the shell – about 5 cups, washed well and drained
- 1/4 cup sea salt
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 6 cup water
Instructions
- Transfer the peanuts to your pressure cooker and add the salt and spices. Add the water.
- Cook at high pressure for 1 hours (I know, the video says 2 hours, but that’s a max cooking time, not a minimum), then do a 10 minute natural release (DO NOT press cancel when the Pot beeps after cooking – leave it at low pressure).
- Let the peanuts sit in the pot until they’re cool enough to handle (about 20 more minutes), then pop open one of the peanuts and taste it. If it’s not easy to open and soft, bring the pot back to pressure for 5-10 more minutes, and do another natural release. Peanuts can vary in how hard they are, so cooking time will vary as well. If they’re still not done after another round of cooking, do another 5 minutes, and keep going until they’re nice and soft.
- Drain your peanuts and store in an airtight container. They’ll keep in the fridge for about a week to 10 days.
Katie
I have never had a boiled peanut! But if I can make it in an Instant Pot, I’m IN! Love this for kids + summer.
Becky Striepe
You are in for such a treat!
Dianne
I’ve never had boiled peanuts! I love peanuts, though, so I’m dying to try them. We can’t get them anywhere around here, so I love that you’ve created a recipe for me to make them at home.
Becky Striepe
Hooray! Enjoy them, Dianne!
Cadry
Looks awesome, Becky! Where do you find raw peanuts in the shell? All of the peanuts in the shell that I see are already roasted.
Becky Striepe
Hmm I wonder if they are less common outside of the SE United States. I got mine at Publix. I’ve also seen raw peanuts not in the shell, but I haven’t tested with those. You might not need to cook them as long.
Jen
You actually have to cook raw peanuts longer and/or soak them overnight.
Becky Striepe
That’s the beauty of the pressure cooker! They cook up much more quickly under high pressure.