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butterlobster
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Wash the peanuts thoroughly to remove any dirt and excess debris.
Add the peanuts, salt, and five spice powder (or whole spices) to the pressure cooker. Add enough water until the peanuts are fully submerged. Place a trivet or other pressure cooker safe object on top of peanuts to ensure that all of the peanuts are underneath the water. Note 1
Close the pressure cooker and set it to high pressure for 60 minutes. Release once finished.
Optional: soak the peanuts for a few hours before cooking to reduce the cooking time. Add the peanuts, salt, and five spice to a large pot, and add enough water to submerge the peanuts. Note 1
Bring the water to a boil and boil the peanuts for 3 hours, or 2 hours if pre-soaked.
To further reduce the cooking time, you can also slightly crack the peanuts open on one end. Then, you would only need to boil the peanuts for about 1 to 1.5 hours.
Let the peanuts cool before storing in a container with the salty/spiced water. The peanuts taste best after soaking in the brine overnight, as they will absorb more flavor.
Store the peanuts in the brine for up to one week in the refrigerator.