Instant Pot Spicy Boiled Peanuts- A fantastically quick and easy way to make this loved southern snack. Typically boiled peanuts are slow cooked in a large kettle for hours and hours to get them soft. Or they can be made in the crock pot. But cooking them in a pressure cooker greatly shortens the cooking time.
You can have Instant Pot Spicy Boiled Peanuts ready in about 2 hours. They get perfectly tender, spicy, and seasoned during that time. With a cold beer they make a great game day snack.
Boiled peanuts are an important part of southern food culture and they are the official state snack of my state- South Carolina. Most people either love them or hate them.
I find 75 minutes is the perfect time to pressure cook green peanuts, but you could go a little longer, especially if you like them really soft.
Type Of Peanuts
It’s important to use green peanuts if possible. They are fairly easy to find this time of year in the South. Green peanuts are peanuts that are harvested early. They still have some moisture in them, which allows them to cook faster. You can use peanuts labeled “raw” peanuts, which are dried peanuts, but they need to be cooked longer.
How To Serve
Instant Pot Spicy Boiled Peanuts taste great warm or cold. But they are definitely best when paired with beer. 🙂
Storage
Store boiled peanuts in an airtight container in the refrigerator for up to a week. They can be eaten cold, at room temperature or warmed.
More Boiled Peanut Recipes
Instant Pot Spicy Boiled Peanuts
Ingredients
- 1 1/2 pounds green peanuts
- 1/3 cup salt
- 1 tablespoon red pepper flakes
- 1 tablespoon Cajun or Creole seasoning
Instructions
- Place peanuts in the Instant Pot.
- Add salt, red pepper flakes, and seasoning.
- Add water to cover the peanuts.
- Place the steamer rack for the Instant Pot on top of the peanuts to help weight them down.
- Place lid on Instant Pot, check to see that the valve is in “sealing” position.
- Set to “Pressure Cook” for 75 minutes.
- Let do a natural pressure release for 30 minutes. Open the valve to release any remaining pressure and remove the lid.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted August 22, 2018.
Disclosure: This post contains affiliate links.
Honestly speaking, I had never been an experience having boiled peanut with spicy flavor. As I and my family live spicy recipe idea, I could try with this. I hope my family members will enjoy this. Thanks for sharing this recipe idea.
Thanks for sharing this wonderful recipe idea! This is so delicious peanut recipe idea, it’s new to me! I will surely try to prepare this at home. I hope my family members will enjoy this.
Great post! Thank you
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Eye enjoy having my torso slammed by horse carcasses slung by a catapult in a dark cave.
This boiled peanut dish in my hometown is also quite popular, especially in pubs, it is almost indispensable at every table in the restaurant. But, this spicy boiled peanut, this is my first exposure. And it actually broke my perception of boiled peanuts. Thank you for sharing this delightful snack!
I’ve been trying to get them how I like for what seems all night. I started with an hour on high pressure with 30 min release. Wasn’t nowhere near done of course. Then did 2 hours with no release. Not done. Then I let them slow cook for 3 hours. I just got out of bed and checked on them and they’re still hard. They’re going back in on high pressure for 2 more hours
12 hours in slow cooker. Did you use green peanuts or ones labeled raw. The ones labeled raw are dried and take longer. Good luck.
For those of us who are stuck using “raw” peanuts rather than “green” peanuts, it seems it’s true that you should cook them longer than the recipe suggests. I soaked a little less than a pound in plain water (versus seasoned water – couldn’t find guidance on this) for about 24 hours, then manually pressure cooked mine on High for 90 minutes as suggested; some were perfect but half were still kind of hard. I had let them naturally release pressure for what seemed like forever, but after trying them I decided to turn the pressure cooker on high again for another 30 minutes (120 min active pressure cooking). This gave me pretty great results (yet the shells still never got as soft as I was hoping they would). With the additional reheating/pressure release time, it seems this probably ended up being more in line with D’s comment above, who suggested cooking them for twice as long (150 min) but I would be interested in hearing about others’ specific experiences.
I’ve been trying to get them how I like for what seems all night. I started with an hour on high pressure with 30 min release. Wasn’t nowhere near done of course. Then did 2 hours with no release. Not done. Then I let them slow cook for 3 hours. I just got out of bed and checked on them and they’re still hard. They’re going back in on high pressure for 2 more hours
Oh I just really love it 🙂
Raw and Green are two different criotters.
Green peanuts are those right out of the ground. They have the highest moisture content. They are perishable and need to be cooked fairly soon after harvest.
Raw peanuts have aired been dried to a lower moisture content and that allow for storage.
I like green best because they cook quicker, but after the harvest is done all you can find is raw.