Easiest Way to Cook Yum-Yum Cajun Boiled Peanuts (Instant Pot or Pressure Cooker)

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Healthy eating helps bring about a feeling of well being. Whenever we eat more healthy snacks and less of the bad ones we generally feel much better. A little bit of pizza does not cause you to feel as healthy as ingesting a fresh green salad. This is usually a problem, however, with regards to eating between snacks. Shopping for goodies can be a difficult task because you have countless options. Here are a few healthy snacks which you can use when you need a fast pick me up.

If you're not hypersensitive to nuts, try having some almonds! Almonds offer a multitude of health advantages and are an excellent choice when you require a shot of energy. Different minerals and vitamins are found in these wonderful nuts. Tryptophan, an enzyme also present in turkey that triggers drowsiness, is found in almonds. However, you may not need a nap after eating almonds. These nuts relax the muscles and supply a general sense of relaxation. From time to time eating almonds can also be a mood enhancer!

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We hope you got benefit from reading it, now let's go back to cajun boiled peanuts (instant pot or pressure cooker) recipe. To cook cajun boiled peanuts (instant pot or pressure cooker) you need 8 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to cook Cajun Boiled Peanuts (Instant Pot or Pressure Cooker):

1. Provide 2.5 lbs of raw peanuts in the shell.
2. Prepare 6 cups of chicken broth.
3. Prepare 2 cups of water.
4. Take 1/2 cup of Cajun seasoning.
5. Get 1/4 cup of salt.
6. Use 4 tbs of crab boil concentrate.
7. Prepare 5 of large cloves garlic, roughly chopped.
8. Use 2 of habaneros, sliced.

Instructions to make Cajun Boiled Peanuts (Instant Pot or Pressure Cooker):

1. Place all ingredients into an Instant Pot / Pressure Cooker and cook on High for 1 hr. and let pressure reduce naturally. Keep on “keep warm” for 8 hrs..
2. After 8 hrs, open and check the peanuts for your desired consistency. I don’t like them too crunchy but also not mushy. I cooked them on high another 30 minutes and again let the pressure reduce naturally. Presto!.

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