This rabbit ragu is lovely with any type of pasta either fresh or dried, long or short, but is also tasty on a bed of creamy polenta or on a bed of mashed cauliflower, prepared in the same manner you would mashed your potatoes.

Set instant pot to sauté mode and preheat.

Add the olive oil, and once sizzling, add the rabbit meat in batches and brown.

Transfer the meat to a plate and add the onion, celery, carrots and garlic to the pot, and continue to cook until the vegetables soften about 10 min.
Add the wine to the pot and cook until almost completely evaporated, stirring the bottom of the pot to release any browned bits.

Next, add the tomato puree, chopped tomatoes, and tomato paste, along with the herbs and seasonings and stir well. Continue on the sauté function until the sauce comes to a simmer.

Return the meat to the pot.

Close the lid, set the pressure valve to the sealed position, and set the manual mode at High pressure for 60 min.

Once the cooking time has completed, depressurize slowly.

Remove the lid and turn back to the sauté function to thicken the sauce if needed.

Use a pair of tongs or two forks to shred any large pieces of meat.

Taste, and adjust salt and pepper as needed, then serve on top of pasta or polenta.

Enjoy!