Boiling peanuts in a pressure cooker

by M. Bond
(Gulfport, Mississippi)

Is there a recipe for using a pressure cooker to boil peanuts?

Comments for Boiling peanuts in a pressure cooker

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Jan 01, 2014
Pressure boiling peanuts
by: Bret

M. Bond,
Pressure cookers are great for boiling dried raw peanuts, as they reduce cooking time by many hours.

Make sure you follow your pressure cookers directions regarding the maximum safe level to fill the pot. I put the dried peanuts in the pot, leaving about 1" from the maximum recommended level, then add water up to that line. Measure the amount of water used in order to know how much salt is needed. I suggest about 1/2 cup of salt per gallon of water, which is 1 tablespoon of salt per pint of water. I like to add the salt after pressure cooking the peanuts, but you can put the salt in at the beginning if you wish. Some sources say that boiling dried peanuts in salt water lengthens the cooking time required to soften them.

I boil dried raw peanuts in my Presto 16 quart pressure cooker at 15 pounds of pressure for about 50 minutes. Then I remove the pot from the burner, letting the pressure drop naturally. Don't force cool or force vent the pot. When the pressure cooker is safe to open, with zero pressure, carefully remove the lid, and add the salt if you haven't. This is a good time to add other herbs, spices, and other flavorings.

At this point the peanuts may still be rather firm, and will be dry inside the shells. Sample a few peanuts to determine their texture. To further soften the peanuts simmer them in the open pot (uncovered, no pressure). As they simmer, sample a few peanuts every 30 minutes or so, until they are nearing the texture you like.

Remove the pot from heat when they soften to your liking. Let the peanuts soak in the cooling brine for an hour or more. Continue sampling them, focusing on their texture, and wetness. Soaking increases the wetness inside the shells, increasing the salty flavor. Repeat the simmering and soaking until they reach perfection. Simmer for softness, soak for brine saturation.

Remember the boiled peanuts will not taste salty until the brine soaks inside the shells, and wets the pods. Don't be tempted to add salt until this happens. If they are too salty for your taste add water, simmer, and soak again.

I typically simmer and soak in the open pot for about 1 to 2 hours, depending on the texture and wetness I'm trying to achieve.


Sep 02, 2015
Timing Shortcut
by: Anonymous

Thank you for the information. I was looking to simplify by adding the salt at the beginning, then cooking in the pressure cooker longer and let just naturally cool down while soaking.

Anybody have any thoughts or experience on this?

Sep 07, 2015
When to add salt for pressure cooking
by: Bret

You can pressure cook peanuts in salt water from the beginning. There are many boiling methods that lead to a tasty boiled peanut.

As long as you pressure cook, or boil them long enough to soften to your liking, and then let them soak in the salt water as they cool, then the end results will be delicious!


Oct 18, 2015
Pressure cook in Denver Colorado
by: Kole

After my first tasting in south Carolina I had to try to make some here in Denver. Developed my own recipe to use in pressure cooker. Don't know why it takes 4 hours to reach a slightly firm to soft texture when 45 minutes is the cooking times I looked at on the internet. No complaint though they are so yummy.

Oct 21, 2015
Best Boiled Peanuts
by: Rick

Great Job Bret. Sorry anonymous Timing Shortcut, but there are no short cuts in this process or canning. :-( I've tried for years. I've been doing the same thing as Bret year after year, except I live in North Carolina so I only allow the pressure to reach 10 psi. As Bret stated, the trick is in waiting while they soak in the brine to reach the perfect texture and flavor. I freeze and reheat in the microwave and they are perfect every year.

Nov 17, 2015
Tillery, North Carolina Peanut Farmer
by: Anonymous

Why not slightly crack each peanut shell before pressure cooking? I plan on trying it.


Jan 15, 2016
pressure cooking peanuts experiment
by: Karyl

Hi- have run several experiments on pressure cooking peanuts. Today I am going to cook for 1 hr under high pressure with added salt, hot pepper flakes, garlic powder. I will let the pressure off naturally, test doneness and taste and reseason before concluding they are done.

Mar 17, 2016
Raw shelled peanuts?
by: Conrad

Anyone try the pressure cooker method for raw, shelled peanuts? It's very hard to find them in the shell where I am. Raw shelled peanuts are readily available.

I've cooked them in the slow cooker before, and that's turned out well - but I figure with how long the cooking time is cut down in a pressure cooker, I was wondering if anyone who's tried it has an length of cooking time to suggest. I can't easily open and test a peanut once we're cooking!

Mar 18, 2016
Pressure Cooking Raw Out of Shell Peanuts
by: Karyl

I haven't tried this, but based on black beans I would try 45 minutes at high pressure, but not maximum pressure. I have taken dried but fresh black beans from raw to cooked in an hour and they are harder than raw peanuts. If you have to drop the pressure by running cold water over the lid so you can test on the first run, it's still easier to bring them back to pressure again than waiting through the first cycle. :) I hope this is helpful.

Apr 29, 2016
In response to some of the questions others have asked
by: Jim (an old Charlestonian)

I like boiled peanuts year round. Pressure cooking is the answer for cooking dry raw peanuts. You can find these at almost any grocery store. They usually are in 1 lb. cellophane bags in the vegetable section. I use a 4 qt. electric pressure cooker. Dump in a bag & fill the pot until the water is about 2/3 up the side. Since the peanuts float, the pot will look fuller than that, but the only thing to be concerned with is the water. I use 1/4 cup of sea salt (you might want them to be saltier, so adjust recipe to your taste). Seal the pot and turn the heat on high. When the jiggling starts, turn the temp down to where it jiggles, cools down to nearly a low jiggle, & starts back up again. Set a timer for 1 hr. After the time is up, turn the pot off & let it sit until the pressure releases on its own. Remove the cover & drain off the water using a collander. It's now time to eat! Bon apetit, yall.

Jun 24, 2016
Peanuts with a little heat
by: Old Charlestonian Harry

I pretty much stick with the first recipe but, for those of you who's taste may be similar to my own....I like heat...I add red pepper flakes and a 6 oz bottle of Texas Pete hot sauce per gallon of water. Great with a cold adult beverage!


Jan 12, 2017
Canned Peanuts
by: Anonymous

How long would you boil the peanuts that are in a can?

Jan 20, 2017
Pressure cooking in Denver
by: Anonymous

It takes longer for yours to cook because of your higher altitude, after all, you are in the "mile high" city. And such a beautiful city! Enjoy those peanuts!


Jul 03, 2017
Boiled Peanuts
by: Katherine

My little secret is to put a smoked ham hock in with the peanuts and water. Everyone that tries them almost swallow their tongue they are so good !!!!


Jul 06, 2017
Green vs Raw
by: Jenny from SC

Just going there was a difference between raw and green peanuts. Sounds as though y'all are all cooking dried peanuts. We've always boiled green peanuts. I don't want them to turn it like mush. Would it still be an hour on high and the natural pressure release in an electric pressure cooker?

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