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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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: instant pot recipe, Main Course
Cuisine: American, european
Keyword: breakfast recipe, creamy rabbit stew, easy recipe, Healthy recipe, instant pot meat stew, Instant Pot recipe, instant pot stew
Servings: 6 people
Calories: 406kcal
Author: Tatiana

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!

Nutrition

Calories: 406kcal | Carbohydrates: 7g | Protein: 37g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 135mg | Sodium: 499mg | Potassium: 806mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3470IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 6mg