Place the raw peanuts (with skin or skinless) in the inner pot. Further add in one cup 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. When the 10 minutes are up release the pressure, discard the water and keep the peanuts aside. Allow them to cool. If using a regular pressure cooker, cook the peanuts in one and a half cup water in a pressure cooker for 3 to 4 whistles. Turn off the heat and let the pressure release naturally. Discard the water.
When you are ready to assemble the raita, chop the mint leaves, cilantro leaves, onion, and tomato finely.
Put the yogurt in a medium sized bowl, add ¼ cup water and whisk it well until combined and smooth. Furthermore, add in salt, ground black pepper, ground cumin, black salt, and whisk well.
Add in boiled peanuts, chopped mint leaves, cilantro, onion, and tomatoes.
Stir gently. Adjust with more salt or spices as per your preference.
Serve this raita with biryani or paratha.