Boiled Peanuts – Filipino Nilagang Mani – Instant Pot + Stove-top
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We bought a pound of raw peanuts with shells and I was delighted when I cooked Boiled Peanuts- Filipino Nilagang Mani in the Instant Pot in a faster cooking time than usual.
I love eating boiled peanuts when the softened shell squirts the water that was absorbed while cooking and the liquid hits you. The water touches you in the face, or dribbles down your fingers. It is a surprise of salty flavors, whetting your appetite for more. I like boiled peanuts when the hard shells have softened as you crack them open. Inside, the peanuts are smooth, shiny and taste soft and salty.
Here in America, boiled peanuts are a traditional Southern recipe and in season from May to November.
In the Philippines, peanut crops have been popular since the Spanish colonial era in the 16th century. They grow throughout the year. My father was a farmer and grew peanut crops easily. As a child, I saw bushels of peanuts harvested from our farm. We had Nilagang Mani– boiled peanuts all the time for merienda-snacks or appetizers my father enjoyed with his chilled beer.
Nilagang Mani are street food in the Philippines. They are sold by vendors who knock on your car window during heavy road traffic. A visit to the Philippines is not complete without this fun, inexpensive treat.
Boiled Peanuts - Filipino Nilagang Mani - Instant Pot + Stove-top
- Instant Pot or multicooker - 6 quarts or 8 quarts
- Large stock pot with cover - 8 quarts or more (for stove-top cooking)
- 1 pound raw peanuts with shell about 4 cups
- 8 to 10 cups water
- 1/4 cup salt
To cook in the Instant Pot:
- Wash raw peanuts with shell in running water to remove grime and soil. Discard rotten-looking peanuts.Place raw peanuts in the inside pot of the Instant Pot.Pour enough water to cover the peanuts. Sprinkle the salt.Weigh down the peanuts below the water with the trivet that came with the Instant Pot. Place a heavy metal pan on top to keep the peanuts submerged.
- Close and lock the lid well. Set the valve to Sealing.Select Manual and cook on High Pressure for 80 minutes.When buzzer sounds to announce cooking is done, do a natural release.Carefully unlock and open the lid. Unplug the Instant Pot.
- Use silicone oven mitts to take out the inside pot or else use a large slotted spoon to remove the boiled peanuts from the liquid. Drain the boiled peanuts in a colander and cool on the counter. Serve warm or chilled.To store: Keep refrigerated.
To cook stove-top:
- Wash raw peanuts with shells in running water. Remove grime, soil and rotten-looking peanuts.Place the peanuts in a large, heavy stock pot. Pour the water over the peanuts. Add the salt and stir.There should be enough water to submerge the peanuts.Over medium-high heat, boil the peanuts. Then lower to a simmer. Cover and continue cooking the peanuts for 2 hours and 20 minutes (for this amount in the recipe). Stir the peanuts every so often to prevent sticking to the bottom.When peanuts are cooked, drain in a colander and discard the water.Serve warm of chilled.To store: Keep refrigerated.
Notes on the Instant Pot:
- It takes about 17 minutes for the Instant Pot to preheat to High Pressure and for cooking time to begin. For other multicooker brands, check the product manual.For safety: Use accessories recommended for the Instant Pot like silicone or metal. Do not use glassware. Read the manual for complete safety information.
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe? I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. Buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
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Disclosure: Instant Pot is the brand name of a multi-cooker that cooks in high and low pressure. I was not paid by the Instant Pot company to mention the product or brand nor endorse it. This is not an ad. My views and opinions are my own.
Hi Betty! I boiled my raw peanuts for 1 hour and they turned out very delicious…but do you have any idea why water gets inside the shell of boiled peanuts? Is it due to too much water? Too long cooking time? The previous time i boiled some they were dry but soft.
Hi Susan. From what I learned, peanut shells absorb water. Glad you liked my recipe. Enjoy 🙂
I lowered the amount of salt by 1 tablespoon and the peanuts were sold to me as a half kilo. I’ll bring to the boil as instructed then lower the heat to a simmer…but 2 hours has my Filipina wife complaining that they’re too soggy, so I’ll check these after 30 minutes…then at additional 15 minute intervals to see how they are after an hour. Thanks for the recipe.
Hi Chris, thanks for the feedback. I hear you on the peanuts getting soggy. I think it depends on how fresh or how tough the outer skin is when you start cooking. If yours got soggy based on this recipe, your peanuts might have had a softer shell than mine did. Enjoy!