Sacrilege method or not - Boiled P-Nuts in the Instant Pot

Aug 1, 2023, 6:19 PM

have changed my life.

Had a major hankering for them a few weeks back and vendors are just too hit and miss in the area. The local Pig normally has green peanuts on hand over summer, so took a chance on trying this method out. Past efforts on the stovetop have been hit or miss and inconsistent throughout the batch, but when you have the Jones, you have the Jones.

Boom. Nailed it. And since - perfected. 3 times now and I still can't get enough.

2 pounds green peanuts
1/2 cup salt
2 Tbs Old Bay
1/2 Tbs Cajun spices (sans salt)
1 Tbs Red Pepper flakes
1/2 Tbs Ground Black Pepper
1/2 Tbs Robusta Peppercorns (any variety likely would do)
Water to cover plus a tad
1 Tbs Apple Cider Vinegar

1 hour on high pressure with natural pressure release is roughly a 2-hour process (20 prior, 40 after). Placed the pot's little wire rack on top of them all to keep the nuts in the water.

Took lid off and mixed it all around, then another hour on Warm with the lid askew.

Boom Boom. Nice smack outside, spicy crack water inside. Nuts of sublime texture. Each one as good as the other. Can't put them down.

Original recipe called for just the salt plus vinegar. Other varieties had variations on the spice, but no vinegar. This is where it landed. Got warmth and a kick but not hot (will 2x Tbs on red pepper for that one). The salt to nuts ratio seems pretty spot on.

The longer they hang in the pot liquor the better. 30 minutes into the Warm cycle they're very very good, but it's worth the wait to amazeballs territory.

For the leftovers, strained out nuts in a bag and let them cool enough before sealing. Saved the pot liquor in another container. Reactivated brilliantly by recombining on the stovetop and warming together.

Some reviews on this method complained of nuts turning to mush. I'm thinking those folks may have been using actual pressure cookers on high, instead of the mamby pamby high pressure of these Instant Pots.

Tomorrow, the world.

Go Tigers.

flag link

military_tech

thumb_down

thumb_up

These continue to hit on all cylinders, but have picked up a few subtleties along the way.

Had a batch that the water was 1" over - not as tasty, and a little on the soggier side. Just cover plus a tad (1/4"?) has been it. After that episode, I now put the water in first to the desired level, then add the seasonings in case I go a little over on the initial fill.

I've upped the vinegar to 2 Tbs now. Went from 1 to 1.5 then to 2. There's no odor or taste to notice, but that extra Tbs seems to help loosen the nuts more from the shell during cooking - something about the power of vinegar and all.

For the warm hour with lid askew after the initial cook, I do healthy stirs and rotations about every 15 minutes or so to make sure the love equally distributed.

After that 1 hour warm, I'll keep them in the pot scooping out as needed for up to 2 more hours and they only seem to get better. At that point they're cool enough to bag, draining any access cooking water out before sealing and fridging. Still keep the leftover fluid separate for a reheated warm batch together, along with straight from the fridge. Each is great.

Today's is the first of the 2x red pepper to pump up the heat. Looking forward to this new phase of food love.

Go Tigers.

Sacrilege method or not - Boiled P-Nuts in the Instant Pot

THIS IS WHAT ITS ALL ABOUT BOY!!!

Sick callback bro***

Instant Pot saves all the time you would have spent

Re: Instant Pot saves all the time you would have spent

Re: Instant Pot saves all the time you would have spent

Re: Sacrilege method or not - Boiled P-Nuts in the Instant Pot

I think I would use an Instant Pot very little,

Is that the same logic you applied to the Blackstone?***

Don't be ridiculous.

It had been gathering dust for two years on a cupboard.

Another batch underway today - a few follow-up tweaks.

TigerBoard POTD