There’s something deeply comforting about a rustic stew, simmering with rich, savory flavors that transport you to a European countryside kitchen. This Instant Pot Rustic Rabbit Stew captures that old-world charm without the all-day effort. Rabbit, a lean and flavorful meat, becomes incredibly tender under pressure, melding beautifully with a robust sauce of red wine, tomatoes, and briny olives. It’s a sophisticated yet wonderfully simple meal, perfect for a cozy weeknight dinner or for impressing guests with minimal fuss.
Ingredients
• 2 lbs bone-in rabbit, cut into pieces / 900g OR 1.5 lbs boneless rabbit meat / 680g
• 2 tbsp olive oil
• 1 large onion, minced
• 1 large carrot, minced
• 1 celery stalk, minced
• 1 tbsp minced garlic / 3-4 cloves
• 1 cup dry red wine / 240ml
• 1 (14.5 ounce) can chopped tomatoes / 411g
• 1 cup pitted black olives / 150g
• 2 tsp dried Italian herbs
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function on high. Add the olive oil. Season the rabbit pieces generously with salt and pepper, then brown them in batches on all sides. Remove the browned rabbit and set it aside on a plate.
3. Add the minced onion, carrot, and celery to the pot. Sauté for 4-5 minutes, stirring occasionally, until the vegetables have softened.
4. Stir in the minced garlic and cook for one more minute until fragrant. Pour in the red wine to deglaze, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pot.
5. Return the rabbit to the Instant Pot. Add the can of chopped tomatoes, black olives, and dried Italian herbs. Stir everything together to combine.
6. Secure the lid, ensure the steam release valve is set to ‘Sealing,’ and select the ‘Stew’ or ‘High Pressure’ setting for 45 minutes.
7. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before carefully performing a quick release to vent any remaining steam. Taste and adjust seasoning with more salt and pepper if needed before serving hot.
Nutritional Information
• Per Serving (1 of 4)
• Calories: 180
• Total Fats: 7g
• Net Carbs: 8g
• Protein: 37g
• Fiber: 4g
Pro Tips
• Don’t skip browning the rabbit meat. This step creates a deep, caramelized flavor base (the Maillard reaction) that you can’t get from just pressure cooking.
• Serve this hearty stew over creamy polenta, mashed potatoes, or with a side of crusty bread to soak up every last drop of the delicious sauce.
• For a brighter flavor, stir in a tablespoon of fresh chopped parsley or rosemary at the very end, after pressure cooking is complete.
• This stew tastes even better the next day as the flavors have more time to meld together. It’s a perfect make-ahead meal.
FAQ
Q: Can I use a different meat instead of rabbit
A: Yes, this recipe works well with other meats. For a similar texture and flavor, try using bone-in chicken thighs or boneless pork shoulder cut into chunks. You may need to adjust the cooking time slightly depending on the meat you choose.
Q: What is a good non-alcoholic substitute for the red wine
A: If you prefer to cook without wine, you can substitute it with an equal amount of beef or chicken broth. For a bit of acidity to mimic the wine, add a tablespoon of red wine vinegar or balsamic vinegar along with the broth.
Q: Is it necessary to brown the rabbit before pressure cooking
A: While you can skip it in a pinch, we highly recommend browning the rabbit. This step creates the Maillard reaction, which develops a deep, caramelized flavor in the meat and the sauce that you won’t achieve otherwise. It’s a crucial step for a truly rustic and rich stew.
Q: What should I serve with this rustic rabbit stew
A: This hearty stew is perfect served over something that can soak up its delicious sauce. Creamy polenta, mashed potatoes, or egg noodles are excellent choices. A side of crusty bread is also a must for dipping.
