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Instant Pot Rabbit Stew

Flavorful Marinade and Caramelization: This recipe uses a flavorful blend of soy sauce, Worcestershire sauce, and aromatic spices to marinate the rabbit. The caramelization of sugar in the Instant Pot before browning the rabbit adds a rich depth of flavor to the stew.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • Add potatoes carrots, and bay leaves to the pot.
  • Squeeze in lemon juice and add tomato sauce.

Method
 

  1. Set the Instant Pot to sauté mode and add some olive oil. Add sugar and let it caramelize.
  2. Once the sugar starts to caramelize, add rabbit pieces and stir. Season with salt and pepper. Once browned, remove rabbit from the Instant Pot.
  3. Add garlic and onions to the pot. Cook until onions are translucent. Add sofrito, oregano, adobo, and sazon. Sauté for about a minute.
  4. Add potatoes, carrots, and bay leaves to the pot. Squeeze in lemon juice and add tomato sauce.
  5. Return rabbit to the pot, add red wine and water. Close the Instant Pot and set it to Pressure Cook on High for 8 minutes.
  6. After pressure cooking, switch back to sauté mode and let it simmer to reduce the liquid.
  7. Serve the stew with rice, potatoes, or your choice of side. Garnish with fresh cilantro.

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.