Boiled Peanuts Nilagang Mani Recipes

BOILED PEANUTS - FILIPINO NILAGANG MANI - INSTANT POT + STOVE-TOP

Steps:

• 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.
• 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.
• 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.

BOILED PEANUTS (NILAGANG MANI)

Steps:

• Rinse and strain raw in-shell peanuts. In a large pot (at least 8 quart capacity), dissolve salt in water. Add peanuts. Bring mixture to a boil. Reduce to simmer and cover pot. Allow to simmer for 3-4 hours depending on desired consistency. After 3 hours, taste on peanut to determine if additional cooking time is needed. Stain peanuts. Enjoy immediately, or keep stored in the fridge for up to 5 days.
• Rinse and strain raw shelled peanuts. In a large (at least 8 quart capacity) pressure cooker pot, dissolve salt in water. Add peanuts. Cover pot and keep pressure valve closed. Cook on high for 60 to 90 minutes. After 1 hour, turn off heat. Keep pressure valve closed and let sit for 30 minutes. Open valve to allow steam to escape. Strain peanuts and enjoy.