Instant Pot Southern Boiled Peanuts
Instant Pot Southern Boiled Peanuts
Cue the Glen Campbell because we’re in the throes of those summer Southern Nights! That’s right, this time Jeffrey passes the lens to everyone’s favorite husky-voiced magnolia, Richard!
Southern Boiled Peanuts aren’t your ordinary peanuts. These are a lovely, salty treat packed with flavor, are soft to the chew and are just fun to eat. You can make them spicy, zesty, mild – anyway you want it really.
And they’d normally take between 2.5-3 hours to boil on the stove, but thanks to the Instant Pot, we can do this in half the time making this the perfect example of how the IP can really cook many things so much more conveniently than traditional methods (and not heating up your kitchen at the same time)!
They’re literally one of the easiest things you’ll make in the Instant Pot and you’ll be sitting on the front porch appreciating life just a little more as you suck the brine off each one before sucking out those little treasures.
Here’s How We Made It:
First off, this is a seasonal treat as they are really only commonly found in the warmer months (late spring/summer/early fall) of the year.
Take a bunch of green peanuts (this mean they have been pre-soaked and are dampened, not the actual color of the peanuts). You can find them at farmer’s markets in the south or at many Asian markets throughout the world. If you can;t find green peanuts, use raw but the cooking time will be much longer.
Rinse the peanuts well (they won’t smell amazing at first since they are so fresh and are grown in the dirt).
Then, transfer them to the Instant Pot and add salt, cajun seasoning and crushed red pepper flakes (if you want it spicy)…
…and Zatartain’s (if you want a real nice zest – but only use a little!)
Add enough water to cover all the peanuts and mix all the seasonings up well.
You’ll also want to use a steaming basket if possible to force the peanuts down when they cook as many will want to float. Cook those babies up now on high pressure.
When done, you can either eat them hot OR cold (I feel like this is a 50-50 split on how people like to eat them, but we prefer them cold) and suck the peanut to get some of that delicious brine off.
Then crack the shell with your teeth and eat the peanuts out. They should be soft and mushy and have that delicious salty and spicy flavor!
A GREAT snack for anytime of the day to have a little of the south in your mouth!
- 2 pounds of green peanuts (not green in color, but meaning they are right out-of-the-ground fresh and are slightly dampened. You can find them in the Summer season at any farmer’s market in the south or any Asian, Indian or International market in other regions. You can use raw peanuts too, but cooking tome will be slightly longer. But whatever you do, DO NOT use regular salted/roasted shelled peanuts!)
- A “scant” 1/2 cup of salt (just under 1/2 cup)
- 1 tbsp of Zatarain’s Liquid Crab Boil
- 1 tbsp of crushed red pepper flakes (add more if you want it spicier or none if you don’t want it spicy)
- 1 tbsp of Cajun seasoning
Green Peanuts are pretty seasonal and are only really available in the summer months, so make sure you get them during this time of year! They are pretty cheap in cost!
These go great with a seafood dish like my ever popular Shrimp Boil!
- Dump the peanuts in a strainer and pluck off any long stems. Rinse thoroughly
- Add the peanuts to the Instant Pot, and cover with all other ingredients plus enough water to cover the peanuts. When they start to rise (since they float), you have enough.
- Use a steamer to put on top of the peanuts and gently press down to keep them in place (this step isn’t necessary but we did it)
- Hit “Manual” or “Pressure Cook” High Pressure for 45 minutes and allow a natural release OR for 60 minutes and do a quick release. Either method is fine. IF you are using raw peanuts instead of green peanuts, make sure you soak them overnight and then cook for 80 minutes and allow a natural release
- When done, transport to a large container with a bunch of the liquid it cooked in and refrigerate for a few hours as these taste best cold