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. They’ll be more flavorful, and more tender.These can be kept refrigerated for up to one week. They can also be frozen for up to 6 months.Do not stir the ingredients! We want all the peanuts to remain submerged, with the other ingredients sitting on top. If you stir them, the peanuts will all float to the top.
Is a 2 hour cook time really necessary? Yes. I know it seems like a lot! But even for stovetop boiled peanuts, you may need to cook up to 4 hours. It all really depends on the peanuts: how fresh they are, and how young or old they are. And… how soft you like them.Can I use roasted peanuts in the shell? No, this recipe is written for raw peanuts. Our grocery stores carry them in the produce section. You can also purchase raw peanuts on Amazon.After cooking, do I drain the liquid and let the nuts dry or do I serve them in the pot and in the liquid? Let them stay in the brine the whole time. Have each person use a slotted spoon to get them out and eat them right away. You don’t want them to dry out.Can I freeze these? Yes. They can be frozen and reheated.Do you eat the shell too? No. Crack open and discard the shell, eating only the peanut.