Instant Pot Boiled Peanuts

Name: Instant Pot Boiled Peanuts
Prep time: 5 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 lb raw (not roasted or salted) in-shell peanuts; 2 tbsp apple cider vinegar; 2/3 cup Tony Chachere's cajun seasoning; 6 cups water ((enough to cover the peanuts by about an inch))

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These Instant Pot boiled peanuts give you that classic Southern roadside-stand flavor in a fraction of the time. Instead of simmering all day on the stove, the pressure cooker makes them soft, salty, and perfectly seasoned in about an hour - no soaking required!

holding a spoonful of boiled peanuts above an instant pot.

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Why You'll Love These Cajun Boiled Peanuts

leslie lambert, author of lamberts lately.

Any good Alabama girl loves her boiled peanuts - I thought I'd share my favorite version with you today!

If you've never had this Southern delicacy, you're in for a total treat. (And trust me, I know Southern delicacies, from my Chess Bars to this easy chicken casserole.) Even if you're not a big peanut fan, you're going to love these. They're perfectly seasoned (thanks to a secret ingredient I swear by) with a soft, hearty texture that's totally addictive. It's one of those crazy good snacks you just have to taste to understand!

High-Flavor, Low-Friction: This recipe skips the overnight soak and the all-day stovetop simmer, giving you perfectly-seasoned peanuts that are super tender in right around an hour.

The Secret Vinegar Trick: Using apple cider vinegar is the trick here; it balances the heat from the seasoning and helps tenderize the shells for a great, soft texture.

Perfectly Seasoned Every Time: By pressure cooking the peanuts directly in a savory brine of Cajun seasoning and vinegar, every single peanut is has great flavor from the inside out.

I know this one sounds a little weird - but once you crack open that first shell, you'll be a believer for life. I can't wait to hear what you think!

What are boiled peanuts?

If you've never had boiled peanuts before, just know one thing: they are nothing like regular roasted peanuts. 🥜

Boiled peanuts are a classic Southern snack made by cooking raw in-shell peanuts in a salty brine until they turn soft, savory, and absolutely packed with flavor. Around here, you'll find them everywhere from gas stations to football tailgates!

A few things to know before you try them...

They're supposed to be soft! The inside texture is tender and almost like a bean, not crunchy.
The shells soften too. After cooking, the shells are easier to crack. You don't eat them though, they still need to be shelled!
They're super savory. Think of them more like a warm, salty snack than a regular peanut.
The longer they soak, the better they taste. Letting them sit in the brine after cooking gives them that great Cajun flavor.

If you're skeptical right now, I totally get it - they sound a little weird. But boiled peanuts are one of those things that totally make sense after the first bite!

Ingredient Notes

ingredients for instant pot boiled peanuts.

(See recipe card at the bottom of this post for exact ingredient measurements.)

Raw In-Shell Peanuts: For the best results, you need raw (not roasted or salted) peanuts to properly absorb the brine. Raw peanuts are sometimes labeled as green peanuts or raw Valencia peanuts depending on region. Most grocery stores carry these in the dried snacks section. If you happen to find "green" peanuts, they'll work too - but the 60-minute cook time is specifically dialed in for the dried raw variety.
Tony Chachere's Cajun Seasoning: This is my go-to seasoning for big flavor. (You'll notice in the picture we have the big Sam's Club jar...that's how much we use it!) This gives you that iconic Southern spice and saltiness without needing a long list of individual spices.
Apple Cider Vinegar: This is my secret ingredient. It's going to cut through the saltiness, balance the spice from the Cajun seasoning, and tenderize the peanut shells so they're easier to crack.
Water: You'll want to use enough water to cover your peanuts by about an inch (this was around 6 cups for me). This makes sure they stay submerged during the pressure cooking process to soak up all that yummy goodness.

Additions & Substitutions

If you don't have Tony Chachere's, just plain table salt is fine! About ½ cup works. You can also use Old Bay Seasoning for more of an East coast shrimp boil vibe.
The Vinegar: If you're out of Apple Cider Vinegar, white distilled vinegar works in a pinch. It still gives you that acidity to balance the salt and soften the shells.
The Peanuts: While the 60-minute cook time is perfect for raw, dried peanuts, you can use green peanuts if they are in season. Just be sure to reduce the manual high-pressure time to about 40-45 minutes since they are fresher and softer.
Garlic & Onion: For extra depth, toss in a few smashed garlic cloves or a tablespoon of onion powder.
Double the Heat: If you like them "Mississippi hot," add ½ a teaspoon of cayenne pepper or a few splashes of your favorite hot sauce to the brine.
Add smokiness: A teaspoon of liquid smoke or Worcestershire sauce can give these a "cooked over an open fire" flavor with no extra work.

How to Make Instant Pot Boiled Peanuts

pouring water over raw peanuts in an instant pot pressure cooker.

pouring tony chachere's seasoning over peanuts and water in an instant pot.

Rinse Before You Brine: Quickly rinse your raw peanuts in a colander to remove any lingering dirt or debris from the farm before adding them to the Instant Pot.
Prep the Brine. Add your raw peanuts, Tony Chachere's, and apple cider vinegar to the inner liner of your Instant Pot. Pour in 6 cups of water - or just enough to ensure the peanuts are covered by about an inch. Give everything a good stir to distribute that Cajun seasoning before locking the lid into place.
Set the Pressure. Set your Instant Pot to Manual High Pressure for 60 minutes. If you like your peanuts super soft, you can go as high as 75 minutes of high pressure.
The Natural Release (The Most Important Part!). Once the timer beeps, resist the urge to flip the vent! Allow the Instant Pot to naturally release its pressure for at least 15 minutes. This "rest" period is when the peanuts soak up the brine, making every bite juicy and flavorful.
Stir and Serve. Carefully remove the lid and give the peanuts one more stir. You can serve them warm right out of the pot or let them sit in the liquid a little longer if you want an even deeper flavor.

Alternate Method: Crock Pot

These can be cooked in the Crock Pot too! Just combine all ingredients in your slow cooker and set on low for 8-10 hours. Once they're cooked, you can keep the Crock Pot on the warm setting and enjoy them all afternoon (perfect for game day snacking!).

Pro Tip

Peanuts love to float! To make sure every single one stays submerged in that yummy brine, try placing your metal Instant Pot trivet (that came with your machine) upside down on top of the peanuts before you lock the lid. This keeps them tucked under the water line for a more even cook.

pressing a metal trivet into water and peanuts in an instant pot.

Leftovers & Storage

Leftovers need to be kept in the fridge. You can either drain all of the brine off before storing or keep them stored in brine...peanuts that are stored in the brine will be a little softer. I recommend enjoying these within 3-4 days of making them.

You can reheat leftover boiled peanuts in the microwave if you'd like...I'd make sure there are at least a couple of tablespoons of liquid with the peanuts if you're microwaving them. Single servings will need 30-40 seconds of microwave cooking. (Some people like them cold - I'm not one of those people. But it's worth a try if you've never done it before!)

Instant Pot boiled peanuts can be frozen, too! Cook as directed, drain off all of the brine, and freeze in freezer bags. Thaw overnight in the refrigerator when you're ready to enjoy them again. I'd recommend using them within 6 months of freezing.

boiled peanuts in a bowl, in front of an instant pot.

Leslie's Helpful Tips & Tricks

The Post-Cook Soak: If you aren't in a rush, let the peanuts sit in the brine for 30 minutes after the pressure release to maximize juice absorption. You can let your Instant Pot stay on the "warm" setting for a few hours and snack on the peanuts!
Adjust for Age: If your raw peanuts are really dry or old, increase the cook time to 75 minutes for a softer texture.
The "Sink Test": If you're worried about old peanuts, soak them in a bowl of water for 5 minutes; those that sink are usually fresher and will cook more evenly.
Salt Management: If the peanuts aren't salty enough after the natural release, just add a tablespoon of salt to the warm water and let them soak for another 10 minutes.

FAQs & Troubleshooting

The age of your raw peanuts matters! If your peanuts have been sitting in the pantry for a while, they are extra dry and may need an additional 15-30 minutes of high pressure. If they're still firm after the natural release, just lock the lid and pressure cook for another 15 minutes.

This is where the Natural Pressure Release and the Post-Cook Soak come in. If you vent the pressure immediately, the brine doesn't have time to be forced into the shell. Letting them sit in the warm liquid for 30 minutes after cooking is the secret to a juicy, salty boiled peanut.

Unfortunately, no. Roasted peanuts have already had their structure changed and won't soften into that classic boiled texture. You specifically need raw or green in-shell peanuts for this recipe.

Because Tony Chachere's is kind of salty, it's always smart to taste your water before you start the pot. Keep in mind that it will be more flavorful than the final peanuts! If it's super salty, add a little bit more water. If the peanuts taste bland after cooking, let them soak in the brine longer - they will continue to absorb salt as the liquid cools.

More Instant Pot Favorites

Ok, if you've never tried southern boiled peanuts before, I've got to hear what you think of them. 🥜Just leave a rating and review in the comments below!