boiled peanuts in Instant Pot with sliced pickles, jalapenos, and olives.

Instant Pot Boiled Peanuts in Dill Brine

These peanuts have an interesting dill flavor that combines perfectly with cajun spice.
Course Appetizer
Cuisine Southern
Keyword cajun, dill, peanuts, vegan
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 32
Calories 176kcal
Author Gary White


  • 2 lbs. raw peanuts in shells
  • 3 jalapeños sliced
  • 2 dill pickles sliced
  • 7 oz. jar of green olives with juice
  • 1/3 cup creole seasoning
  • 2 cups dill pickle juice
  • 6 cups water


  • Thoroughly wash raw peanuts under running water. Add peanuts to an empty pot.
  • Add jalapenos, pickles, and olives to pot. DO NOT STIR.
  • Add creole seasoning, pickle juice, and water. Again, DO NOT STIR. We want all the peanuts to remain submerged. And if you stir them, they will all float to the top. 
  • Lock lid and cook at high pressure for 120 minutes.
  • Once cook time is complete, allow pressure to release naturally. Then let the peanuts sit for as long as you can stand it!


The longer the peanuts sit, the better. I recommend cooking them at night and letting them sit overnight on the "keep warm" setting.
These can be kept refrigerated for up to one week. They can also be frozen for up to 6 months.


Calories: 176kcal | Carbohydrates: 7g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Sodium: 136mg | Potassium: 196mg | Fiber: 3g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 1.6mg | Calcium: 22mg | Iron: 0.7mg