Step into a world of deep, rustic flavor with this incredibly simple Instant Pot Rabbit Stew. Forget any notions of complicated game recipes; this dish brings the rich, comforting taste of a European countryside kitchen right to your table with minimal effort. The pressure cooker transforms the lean rabbit meat into something wonderfully tender, all while melding the savory notes of red wine, tomatoes, and herbs into a sauce you’ll want to soak up with a big piece of crusty bread. It’s the perfect, soul-warming meal for a chilly evening.
Ingredients
• 2 lbs (900g) rabbit, bone-in, cut into serving pieces OR 1.5 lbs (680g) boneless rabbit meat
• 2 tbsp (30ml) olive oil
• 1 large onion, minced
• 1 large carrot, minced
• 1 large celery stalk, minced
• 1 tbsp (3-4 cloves) minced garlic
• 1 cup (240ml) dry red wine, such as Merlot or Chianti
• 1 can (14.5 oz / 411g) chopped tomatoes, undrained
• 1 cup (150g) black olives, pitted
• 2 tsp dried Italian herbs
• 1 tsp salt, or to taste
• ½ tsp black pepper, or to taste
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function on high. Add the olive oil. Once shimmering, add the minced onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until softened.
3. Add the minced garlic to the pot and cook for one more minute until fragrant.
4. Pat the rabbit pieces dry and season them generously with salt and pepper. Add the rabbit to the pot, working in batches if needed to avoid overcrowding. Sear on all sides until golden brown, about 2-3 minutes per side. Remove the rabbit and set it aside on a plate.
5. Pour the red wine into the hot pot to deglaze, using a wooden spoon to scrape up any flavorful browned bits from the bottom. Let the wine bubble and reduce for 2 minutes.
6. Turn off the ‘Sauté’ function. Return the seared rabbit to the pot. Add the chopped tomatoes, black olives, and Italian herbs. Stir gently to combine.
7. Secure the lid, ensure the steam release valve is set to ‘Sealing’. Select the ‘Stew/Meat’ setting and cook for 45 minutes.
8. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure. Carefully open the lid, stir the stew, and taste. Adjust seasoning with more salt and pepper if needed before serving.
Nutritional Information
• Per Serving (approximate): Calories 180 | Total Fats 7g | Net Carbs: 8g | Protein 37g | Fiber: 4g
Pro Tips
• Don’t skip the initial sear on the rabbit. This step creates the Maillard reaction, which builds a deep, savory flavor foundation for the entire stew.
• Use a dry red wine that you would also enjoy drinking. The quality of the wine significantly impacts the final taste of the sauce. Avoid ‘cooking wines’ which are often high in sodium.
• For the richest flavor and most tender result, use bone-in rabbit pieces. The bones release collagen during the pressure cooking process, creating a more luscious and flavorful sauce.
• Serve this hearty stew over creamy polenta, mashed potatoes, or egg noodles to soak up every last drop of the delicious sauce. A side of crusty bread is also a must!
FAQ
Q: What kind of rabbit is best for this stew
A: For the richest flavor and most tender result, the recipe recommends using bone-in rabbit pieces. The bones release collagen during pressure cooking, creating a more luscious and flavorful sauce. However, you can also use 1.5 lbs of boneless rabbit meat.
Q: Do I have to sear the rabbit before pressure cooking
A: Yes, searing the rabbit is a crucial step that should not be skipped. This process creates the Maillard reaction, which builds a deep, savory flavor foundation for the entire stew and is essential for the best taste.
Q: Can I use a different wine for this rabbit stew
A: Yes, but you should use a dry red wine that you would also enjoy drinking, such as a Merlot or Chianti. The quality of the wine significantly impacts the sauce’s final flavor. Avoid using ‘cooking wines’ which are often high in sodium.
Q: What should I serve with Instant Pot rabbit stew
A: This hearty stew is perfect served over creamy polenta, mashed potatoes, or egg noodles. A side of crusty bread is also highly recommended to soak up every last drop of the delicious red wine and tomato sauce.
