Instant Pot Boiled Peanuts (with Roasted Peanuts)

This boiled peanuts recipe transforms ordinary roasted in-shell peanuts into a savory, briny, five-spice snack using the Instant Pot, no raw peanuts required.

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Prep Time 5

Cook Time 2

Total Time 2 5

Servings: 6 servings

Course: Snack

Cuisine: Chinese

Ingredients Equipment Method Notes

Ingredients

1 lb roasted unsalted in-shell peanuts you can use raw in-shell peanuts if you can find them!
1 Tbsp soy sauce
1 Tbsp sugar
1 tsp salt
2 whole star anise pods
pinch whole cloves
3 bay leaves
2 slices fresh ginger
water enough to cover the peanuts

Equipment

1 instant pot

Method

Rinse: Give the peanuts a quick rinse under running water to remove any dust from the shells, then drain.
Build the brine: Add the peanuts to the Instant Pot along with the soy sauce, sugar, salt, star anise, cloves, bay leaves, and ginger. Pour in enough water to fully cover the peanuts.
Pressure cook: Seal the lid and cook on high pressure for 1 hour. Roasted peanuts are already dried out, so they need the full hour to soften.
Natural release: Let the pressure release naturally for 1 hour. This gentle cooldown lets the peanuts keep absorbing the brine as they cool.
Drain and serve: Drain in a colander, let cool to warm or room temperature, and serve. Set out a bowl for the empty shells.

Notes

Roasted vs. raw: These won't get quite as plump as peanuts boiled from raw or green peanuts, but they work well in a pinch and absorb plenty of five-spice flavor from the cook and natural release.

Make it your own: Add a dried chili or 1 tsp of Sichuan peppercorns for heat and aroma, or a small cinnamon stick for extra warmth.

Storage: Keep the peanuts in the brine in the fridge for up to one week (they get even more flavorful on day two). If you prefer dry peanuts for storage, drain and let them dry fully before sealing in an airtight container.

You can feed your child mashed boiled peanuts starting at 6 months.