Instant Pot Rabbit Stew with Vegetables & Wine
This recipe offers a tantalizing fusion of flavors, where succulent rabbit meat, aromatic white wine, and fragrant rosemary unite in the Instant Pot. It promises not just a delicious meal but also a fast and hassle-free cooking experience.
Servings: 6 people
Calories: 406kcal
Ingredients
- 1 medium rabbit cut into chunks
- 1/2 cup olive oil
- 2 medium carrots Cut in large slices
- 2 stalks celery cut in large chunks
- 1 large onion cut in 4
- 4-5 cloves garlic
- 1 cup green olives
- 2 stems rosemary fresh
- 2 bay leaves
- 1 cup white wine dry
- 1 tsp salt
- 1 tsp minced black pepper
Instructions
- Season the rabbit meat with salt and pepper
- Set the instant pot to sauté regime and pour some olive oil into the pan to heat
- Brown each piece of meat on both sides for about 2 minutes
- Remove the meat from the pot and add the wine, use a spatula to mix
- Put back the meat and add all the veggies
- Add the rosemary and the bay leaves
- seal the pot with the lid and set the “pressure cook” regime at night heat for 30 minutes
- Manually releases the steam with caution and wait to open the lid
- Serve with pleasure!