Instant Pot Rabbit
A tasty Instant pot rabbit recipe made easy with pressure cooker. Rabbit with bacon and mushrooms cooked in a rich creamy sauce and served over pasta!
Servings: 3 Portions
Calories: 544
Ingredients
- 2 tablespoons olive oil , see note 1
- 1 Rabbit (1.5 pounds/700 grams), see note 2
- 1 teaspoon Salt
- ¼ teaspoon black pepper or to taste
- 1 Medium Onion , see note 3
- 5 ounces Button Mushrooms (150 grams), see note 4
- 3 ounces Pancetta Cubes (90 grams), see note 5
- 1 teaspoon dried oregano
- 1 teaspoon paprika either smoked or normal
- ¾ cup Chicken Stock , see note 6
- 1/4 cup Half and Half
Recommended Products
Instructions
- Pour olive oil in the inner pot of your pressure cooker. Press SAUTE and wait until the pot and oil are hot.
- Meanwhile: Season the rabbit pieces with salt and pepper and transfer into the pressure cooker. Brown on both sides. Take out the meat and set aside.
- Meanwhile: Chop the mushrooms, onion and pancetta. Add these to the pot once you have taken out the rabbit meat and saute for a few minutes. There will not be need to deglaze the pot with water or stock as the mushrooms will release their juices shortly afterwards. Saute for 5 minutes before adding paprika and oregano.
- Pour in stock and rabbit. Cover with lid and lock it into its position. Turn the steam release valve to SEALING and press PRESSURE COOK (or MANUAL). Set timer to 4 minutes.
- When the time is up, release the pressure manually by turning the valve to VENTING (carefully - the steam is hot).
- Take out rabbit and pour in half and half. Turn on SAUTE and cook for a minute before thickening the sauce with flour or cornstarch slurry (thicken to your liking. I used 2 tablespoons of flour, mixed with 4 tablespoons of water).
- Serve warm with short-shaped pasta, couscous, rise, mashed potatoes or anything you like.
Notes
- Olive oil can be substituted with sunflower or vegetable oil.
- Rabbit - please check the post section: How long Does a Rabbit take to Cook? It has detailed explanation, if your rabbit weighs more than 2 pounds. Also, rabbit can be substituted with chicken thighs.
- Onion can be substituted with leek
- Mushrooms - you can use white or brown button mushrooms. Dried wild mushrooms are also great choice, but you have to re-hydrate them in boiled water in advance for about 10-15 minutes prior to using.
- Pancetta - any uncooked bacon will work here. Just make sure to cut it into thin strips.
- Stock - use any stock or broth you want - either vegetable or chicken. If you use the low-sodium one, you might need to add more salt to the sauce.
- If you want to double this recipe, simply add more rabbit and increase the stock to 1 cup. There is no need to add more pancetta, onion. However, if you like, you can increase the mushroom quantity from 5 ounces to 8 ounces. The cooking time will stay the same.
- You can add more than 1/4 cup of Half and Half if you like, but I wouldn’t go over 1/2 cup.
- This recipe was developed for a 6-quart/6-liter instant pot pressure cooker.
- The overall time does not include time the pot needs for coming to pressure nor time needed to release its pressure. Count with extra 10 minutes.
Nutrition Facts
Instant Pot Rabbit
Amount per Serving
Calories
544
% Daily Value*
Fat
29
g
45
%
Saturated Fat
8
g
50
%
Cholesterol
217
mg
72
%
Sodium
1178
mg
51
%
Potassium
1246
mg
36
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
59
g
118
%
Vitamin A
400
IU
8
%
Vitamin C
4
mg
5
%
Calcium
68
mg
7
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
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