Print
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 178 kcal
Author The Foodie East

Ingredients

  • 2 lbs. raw peanuts in shells
  • 3 jalapeños sliced
  • 2 dill pickles sliced
  • 7 oz. jar of green olives with juice
  • 1 crab boil packet
  • 2/3 cup sea salt
  • 2 cups dill pickle juice
  • 6 cups water
  • 1 tsp. cayenne optional

Instructions

  1. Thoroughly wash raw peanuts under running water. Add peanuts to an empty pot.

  2. Add jalapeños, pickles, pickle juice, olives (with juice), and crab boil seasoning packet to pot. DO NOT STIR.

  3. Add salt, cayenne, 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. 

  4. Lock lid and cook at high pressure for 120 minutes.

  5. Once cook time is complete, allow pressure to release naturally. Then let the peanuts sit for as long as you can stand it! Before you stir them, carefully remove the crab boil seasoning packet. They rip pretty easily.

Recipe Notes

I’ve made these several times and recommend cooking them at night and letting them sit overnight on the "keep warm" setting. 

If you use a full teaspoon of cayenne, the peanuts will be very spicy. Reduce amount of pepper if you prefer less spicy food.

Nutrition Facts
Instant Pot Boiled Peanuts in Dill Brine
Amount Per Serving
Calories 178 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 2g 10%
Sodium 246mg 10%
Potassium 199mg 6%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 6g 12%
Vitamin A 2.2%
Vitamin C 2.1%
Calcium 2.1%
Iron 3.9%
* Percent Daily Values are based on a 2000 calorie diet.