Put peanuts, water and spices in a pot and bring to a boil.
Boil for 1 hour on a pressure cooker or instant pot on high pressure setting, or 3 to 4 hours in a pan with lid on medium heat. If using a regular pan, check on the water level occasionally and add more boiling water if needed. The peanuts should be fully covered in water at all times.
When ready, turn off the heat and let the boiled peanuts cool in the pot for about 30 minutes. If using a pressure cooker, let the pressure release naturally before opening it.
Notes
I use gluten-free soy sauce. You can use coconut aminos if avoiding soy.You can shorten the cooking time on the stove by soaking them overnight.Boiled peanuts don’t change shape during cooking, the beans just get slightly larger from absorbing the water. If cooking in a regular pan, you can check if they are ready: they will mash with a light squeeze between your fingers.Serve them drained from the liquid and warm. Keep them refrigerated in their water for up to 2 days, or freeze them in divided portions indefinitely.