Recipe of Favorite Cajun Boiled Peanuts (Instant Pot or Pressure Cooker)


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Cajun Boiled Peanuts (Instant Pot or Pressure Cooker)
Cajun Boiled Peanuts (Instant Pot or Pressure Cooker)

Before you jump to Cajun Boiled Peanuts (Instant Pot or Pressure Cooker) recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Cash.

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A massive amount of electricity is actually consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. If you happen to be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electricity. Keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. You can minimize how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

From the above it should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is reasonably straightforward to live green, all things considered. It’s about being sensible, most of the time.

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

The ingredients needed to make Cajun Boiled Peanuts (Instant Pot or Pressure Cooker):
  1. Provide raw peanuts in the shell
  2. Prepare chicken broth
  3. Get water
  4. Use Cajun seasoning
  5. Provide salt
  6. Get crab boil concentrate
  7. Prepare large cloves garlic, roughly chopped
  8. You need habaneros, sliced
Steps 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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