Author: story of a kitchen (recipe from many sources and trial and error)
Recipe type: dessert
Cuisine: Chinese
Prep time:
Total time:
I tend to like things less sugary, so adjust to your liking. The consistency of the soup broth is creamy, while the peanut consistency is in between a crunch and mush for texture.
Ingredients
2 pounds of deskinned, good quality blanched whole peanuts
enough water to cover peanuts
sugar, to taste. For 2 pounds of peanuts, 1 cup is a fair amount.
Instructions
EDIT due to comments: Soak the peanuts 6-8 hours before cooking to get a softer result.
IF USING A SLOW COOKER: Put water and soaked peanuts into cooker and cook on low for 8 hours. Add sugar and stir to dissolve. Serve warm. EDITED TO ADD: I've had trouble with needing more time to cook the peanuts to doneness the older my slow cooker is. Covering the top with foil, then putting on the glass top helps keep the heat in and prevent evaporation.
IF USING AN INSTANT POT: Put peanuts and enough water to submerge 1 cm in inner pot. Secure lid.
CHOOSE YOUR PRESSURE - HIGH OR LOW: Set Manual mode to high pressure for 15 minutes. Vent when done but keep lid closed.
OR: Set Manual mode to low pressure for 30 minutes. Vent when done. Open lid and add sugar. Stir to dissolve, then taste for sweetness. If you are not serving right away, set Instant Pot to Slow Cook mode until ready.
Large batches freeze well.
Notes
My Instant Pot is a DUO 60 model. Make sure you have enough capacity to accommodate enough liquid. Adjust the amount of peanuts you use if needed.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/sweet-peanut-soup-recipe/