Boiled Peanut Salad – Instant Pot Protein Chaat – Easy, quick recipe and my fav go-to recipe. In this recipe you boil peanuts and combine them with spices, chopped serrano peppers, tomatoes, cucumbers and onions. Further, top them with cilantro, and lemon juice.
In Mumbai, India, boiled peanuts with spices are sold as a snack food by street vendors and small shops. I wanted to attempt this at home to have my kids try what I grew up eating. And boy they loved it!
How do I make Boiled Peanut Salad – Instant Pot Protein Chaat?
Firstly, we will pressure cook peanuts in the instant pot. When you are ready to cook, place the raw peanuts (with skin or skinless) in the inner pot. Further add in 1.5 cups water to the inner pot.
Close the lid on the instant pot and select manual. Pressure cook the peanuts for 15 minutes. Let the pressure release naturally for 10 minutes and then quick release the pressure.
While the pressure is releasing in the instant pot chop onions, serrano peppers and cilantro leaves finely. Additionally, core and dice the tomatoes into 1/4-inch dice, and also cucumber to 1/4-inch dice.
When the 10 minutes are up release the pressure, discard the water and keep the peanuts aside.
Now time to assemble the salad.
In a bowl that will hold the salad, place the boiled peanuts. Further add in chopped tomatoes, cucumber, serrano peppers, and onion. Furthermore, add in the spices. So, chaat masala, black salt, ground black pepper, ground cumin, salt, cilantro and lemon juice. Mix well and serve fresh.
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.
Moreover, try some of our other recipes:
Chickpea Peanut Salad – Instant Pot Protein Avocado Salad
Cucumber Tomato Cilantro Salad
Boiled Peanut Salad – Instant Pot Protein Chaat
Equipment
- Electric Pressure Cooker
Ingredients
- 1 cup raw peanuts (skinless or with skin)
- 1/2 tomato, large (1/2 cup chopped)
- 1/2 cucumber (1/2 cup chopped)
- 1 serrano pepper, small (hari mirch) (3/4 tsp chopped)
- 1/2 onion (1/2 cup chopped)
- 3/4 tsp chaat masala
- 1/4 tsp black salt (kaala namak)
- 1/4 tsp ground black pepper
- 1/4 tsp ground cumin (jeera powder)
- 1/2 tsp salt
- 3 tbsp cilantro leaves (finely chopped) (dhaniya ke patte)
- 1 tsp lemon juice (or more if you like it more tangy)
Instructions
- When you are ready to cook, place the raw peanuts (with skin or skinless) in the inner pot. Further add in 1.5 cups water to the inner pot.
- Close the lid on the instant pot and select manual/high pressure. Pressure cook the peanuts for 15 minutes. Let the pressure release naturally for 10 minutes and then quick release the pressure.
- While the pressure is releasing in the instant pot chop onions, serrano peppers and cilantro leaves finely. Additionally, core and dice the tomatoes into 1/4-inch dice, and also cucumber to 1/4-inch dice.
- When the 10 minutes are up release the pressure, discard the water and keep the peanuts aside.
- In a bowl that will hold the salad, place the boiled peanuts. Further add in chopped tomatoes, cucumber, serrano peppers, and onion. Furthermore, add in chaat masala, black salt, ground black pepper, ground cumin, salt, cilantro and lemon juice. Mix well and serve fresh.
Notes
- On a scale of 1 to 5 in terms of spice levels I would place this dish at 3, with 1 being low and 5 being high. So you can reduce, eliminate or increase the serrano peppers and reduce the red chili powder as per your spice tolerance.
- I used raw peanuts with the skin on. You can use skinless as well. Make sure they are unsalted and raw and NOT ROASTED.
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