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Instant Pot Rabbit Ragu with Orecchiette

This rabbit ragu is a reminder of what a wonderful, cheap and sustainable meat rabbit can be in this rustic and wonderfully tasty Instant Pot rabbit pasta recipe.

Portrait image of a light shredded rabbit ragu with orecchiette pasta served in a blue bowl

InstantPot Rabbit Ragu with Orecchiette Pasta.

Rabbit makes a fairly regular appearance on my site. This rabbit ragu joins recipes as diverse as this North African inspired Rabbit tagine and these simply braised rabbit legs.

For those that have never tried it, please give it a go.

It is a wonderfully versatile meat. In most places very affordable and makes a wonderful change from chicken.

Rabbit is a beautifully subtle meat that works well with Italian influences like this rabbit cacciatore.

This ragu sauce makes the perfect hearty summer pasta if you ask me.

Portrait overhead image of a light shredded rabbit ragu with orecchiette pasta served in a blue bowl

Unusual Pasta Recipes.

You may think that this rabbit pasta recipe is a little unusual. However, rabbit pasta is incredibly traditional if now a little old school, it really is just a riff on rabbit stew!

Pasta ragu is not just about pasta bolognese, a ragu is just a stewed sauce. In the main that means meat although you can make a cracking lentil ragu.

One of my favourite ragu sauces is this duck ragu, in many ways it is similar to this Instant Pot Rabbit Ragu.

Simple ingredients stripped back and they both pack way more flavour than you would think!

In fact, pasta sauces can contain a really diverse set of ingredients. As far as I am concerned everything from smoked mackerel pasta to pea pasta is all fair game!

Square image of a light shredded rabbit ragu with orecchiette pasta served in a blue bowl

A Foodie Treat.

In other news, our foodie summer really kicked off with a real treat. Our trip to the Gourmet Festival a couple of weeks ago was heaven for a couple so enamoured with eating well.

We have followed it up by scoring some tickets to the Debrecziner Gourmet Festival at the end of this month.

We went last year and it was awesome.

A whole host of restaurants from across Hungary coming together to celebrate the Debrecziner Sausage.

It is kinda similar to a Chorizo, heavy with Hungarian Paprika and utterly glorious.

Each restaurant has 2-3 dishes all featuring the star of the show in one way or another.

Everything from Bao to Gulyás and Burgers to Pho. You should definitely follow me on Instagram to grab a sneaky peak of the day as it happens.

Square overhead image of a light shredded rabbit ragu with orecchiette pasta served in a blue bowl
Yield: 4 Servings

Instant Pot Rabbit Ragu with Orecchiette

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

This rabbit ragu is a reminder of what a wonderful, cheap and sustainable meat rabbit can be in this rustic and wonderfully tasty InstantPot pasta dish.

Ingredients

  • 1 kg Whole Rabbit
  • 2 Tbsp Cooking Oil
  • 30 g Carrot
  • 30 g Celery
  • 75 g Onion
  • 150 ml Dry White Wine
  • 150 g Cherry Tomatoes, Cut in half
  • Salt and Pepper, To taste
  • 30 g Parsley
  • 350 g Orecchiette Pasta

Instructions

  1. Cut your carrot, onion and celery into a 3-4mm dice.
  2. Finely chop the parsley, paying attention to cut the stalks as finely as you can.
  3. Heat your instant pot on saute mode and when hot add half the oil and cook out your onions, celery and carrots for 5 minutes stirring occasionally.
  4. Place the remaining oil in a frying pan and and heat over a medium high heat and brown the rabbit flesh that you have seasoned with salt and pepper. This should take 5 minutes.
  5. After 5 minutes turn off the instant pot and add in half of the tomatoes, parsley stalks, bay leaf and white wine.
  6. Now nestle in the rabbit and season with 1/2 teaspoon coarse sea salt, a good grind of black pepper and cook on manual high pressure for 40 minutes with a natural pressure release.
  7. When the instant pot has finished cooking and starts its pressure release phase, bring a large pot of salted water to the boil and cook the Orecchiette pasta as per the instructions, which should be in the 10-12 minute region.
  8. Now remove the lid from the instant pot and take out the rabbit and shred it.
  9. Whilst shredding flip the instant pot over to saute mode, add in the remaining cherry tomatoes and reduce the sauce by half.
  10. Finally drain off your pasta and add back into the reduced sauce and shredded rabbit meat and serve with a nice glass of wine.

Notes

Regular readers will know I don't like searing meat in the instant pot, I find it ergonomically poor as well as a poor performer you can of course brown your meat in yours if you wish.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 768Total Fat: 29gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 215mgSodium: 187mgCarbohydrates: 33gFiber: 3gSugar: 3gProtein: 82g

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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Katie

Sunday 1st of December 2019

Hello! This looks amazing! I'm struggling to convert the veggies to cups ? I think I need 1/3c carrot. 1/2c celery. 1c onion. 1.5c tomato. 3/4c parsley???

Brian Jones

Monday 2nd of December 2019

Hi Katie... I do not use cup measurements, particularly for chopped vegetables as they are so inaccurate as their volume depends on both the shape and size of the dice. Fortunately, this is a "stew" so it is not so critical, I have looked at including cup measures on my site but there appears to be no "official" links to what a cup of finely diced carrot consists of, I am getting a cup of "chopped" carrots anywhere between 150g and 100g according to the internet!

In comparative terms to each other, your volumes sound about right in terms of ratios to each other so you should be good to go.

This time of year is sales season so you should be able to find yourself some scales really cheap and it really is a more accurate way of cooking.

Nina

Saturday 6th of October 2018

Again, an absolutely delicious dish! I'm new to rabbit and this was a perfect first try. It's light and fresh and that rabbit came out wonderfully. Thanks for the recipe!

Brian Jones

Thursday 11th of October 2018

Thanks Nina, sorry it has taken a while to come back to you... It has been a crazy week. So glad you liked this I am so happy to have introduced someone to a new ingredient, especially when they like it :D

Kim @ Three Olives Branch

Friday 2nd of June 2017

I love all of these fresh flavors! And how great is the Instant Pot to make things so fast!

Brian Jones

Monday 5th of June 2017

Thanks Kim, it is nice to be able to get several hours traditional cooking done in a fraction of the time.

Daniela Anderson

Friday 2nd of June 2017

I must admit l have never tried rabbit before, l think l'm the kind of person who likes to stick to the same boring chicken, turkey, beef, and occasionally pork. It does look tasty, mind, and very colourful. Scrolling down the post l thought my mind was playing tricks, do the photos zoom in? Lovely dish!

Brian Jones

Monday 5th of June 2017

I think we are all drawn to things we are more familiar with, I like to throw a little curve ball in every now and then and if I encourage only one person to try something new either at home or out in a restaurant I will be a happy chap :) As for the photos, rest assured you are not going mad, they are dynamic and zoom in on a mouse hover :)

Nicola @ Happy Healthy Motivated

Friday 2nd of June 2017

The traditional Spanish way to cook rabbit is a little similar to this, but definitely isn't done in an InstantPot. I so need to buy one of those! You've got a million amazing recipes that use it!

Brian Jones

Monday 5th of June 2017

Thanks Nicola, to be honest the only reason I name check it is for timing purposes, all electric pressure cookers operate at different pressures so times can vary a little, but any pressure cooker will make these recipes :)