I made a few more batches and shared them with the fam-jam over the July 4th weekend, and everyone talked about how good they were!
Since we’re doing these in the Instant Pot, we’ve got a few things working for us here…
First off, in full disclosure, I don’t own an Instant Pot. Gasp! I have a Cuisinart electric pressure cooker that I’ve had since way before Instant Pot was a thing. It is nearly identical to my Mom’s Instant Pot and works the exact same way. No shade to the ol’ IP, I just wanted you to know that other pressure cookers work just as well with this. But since most folks currently know the electric pressure cooker by the name “Instant Pot” I’m using that name. It’s kinda like calling a slow cooker a “Crock Pot.” Anyway, moving on…
The Instant Pot (pressure cooker) is just dang ideal for this. It cuts an excruciatingly long process into less than 2 hours. Seriously.
Not only that, the pressure cook method is ideal because the pressure forces the salt and flavor into the peanuts – they don’t just float around in it.
They come out tender and full of that briney flavor you expect from boiled peanuts.
In all honesty, I’m not sure I’ll ever make boiled peanuts any other way. Sure, I love my slow cooker method, but I have to admit, I love how flavorful and easy these are to make.
Green Versus Raw Peanuts
Now, when it comes to buying peanuts, you might find both raw and green peanuts. My recipe calls for green peanuts. These are raw, freshly harvested peanuts that are still green and moist. They might not look super green, but they are noticeably heavier. While many grocery stores in the South do carry green peanuts when they’re in season (Summer), I usually have better luck finding them at roadside fruits stands and farmers markets. Several readers have reported having great luck finding green peanuts in their local Asian markets as well.
Raw peanuts are peanuts that have been dried. They have a longer shelf life and chances are it will be much easier to find raw peanuts over green ones. You can use raw peanuts, but green peanuts make far superior boiled peanuts in my opinion. If raw is all you can get your hands on, you’ll want to soak them overnight and add about 25 minutes to the cook time.
Vinegar
I’ve had a few questions about the addition of the vinegar in this recipe, so I thought I’d mention it here. A while back, someone shared the tip with me of adding vinegar in the peanuts and I’ve added it ever since. It adds some amazing flavor without tasting like vinegar at all. When testing this recipe, folks could certainly tell the difference between the batch with the vinegar and the batch without it, but no one could put their finger on it. They all preferred the vinegar version. They won’t taste like vinegar. I promise.
Recipe Card
Instant Pot Boiled Peanuts
Ingredients
- 2 pounds green peanuts
- 1/2 cup kosher salt
- 1/3 cup apple cider vinegar
Instructions
- Rinse the peanuts in cool water. Place them in the Instant Pot or electric pressure cooker.
- Add the salt and vinegar. Add enough water to just cover the peanuts. For me, that was about 10 cups. Be cautious to not exceed the max fill line on your appliance.
- Place the lid on and seal. Cook on high pressure for 60 minutes than turn the appliance off and allow the pressure to release naturally. Carefully remove the lid and enjoy!
Notes
I wish I had seen this recipe a while ago. I use raw dry peanuts. My recipe uses 24 ounces of shell on raw dry peanuts, less than a half cup of salt, a half cup of red pepper flakes, a very big load of fresh finely ground pepper, several generous dashes of lowery’s seasoning salt, a few good shakes of cayenne pepper, a Zaterans bag of crab and seafood boil and 12 jalapeños cut in half. Using high pressure, I set the timer for four hours and let the pressure release naturally. I wish I knew about the vinegar. If you try my recipe, let me know how it turns out. Enjoy.
I forgot to add cover with water.
Will do! Those sound like some peanuts with some heat! 🙂
I have to tell you in my honest opinion these were something I would never try again – I followed the instructions to a “T” and actually threw them out after testing at least 10 examples – personal taste varies –
I use Ole Bay crab seasoning in my boiled peanuts. Yummy!
Great idea!!
Hey Stacy. I enjoy your recipes. These are really delicious and I’m sure I will never cook them any other way. I used 1/3 cup each salt and vinegar. I used to have the Cuisinart CPC 600. I replaced it with 8 quart Insignia. Small family but upsized mainly to accommodate the collards:-). Hope you have a good summer.
Thanks, Deborah! Glad to hear you enjoyed these!
Sorry, this recipe fell short. I’ve been making boiled peanuts for decades, I love them. I was looking for a recipe to use my IP. I have green peanuts and thought I’d give this recipe a shot with the vinegar. I followed the recipe exactly. The vinegar I can most definitely taste. And it is not a good flavor. I love vinegar too. I’ll power through my boiled peanuts but I will never put vinegar in my peanuts again. Sorry to the poster.
Sorry to hear you didn’t enjoy these. I’ve made them numerous times and never felt they were vinegary at all. Of course, the recipe will work just fine without it.
I love your website with all the great Southern recipes. I grew up in Tennessee and have eaten so many of the ingredients you speak of. To me Southern food is the best and all ways will be. Thank you for all your recipes and the taste that brings to me some great memories.
Thanks so much, Gale!