Pressure Cooker Rabbit With Mushrooms And Potatoes

Preparation:

Preparation: Soak the mushrooms for 1/2 hour then squeeze and chop them; wash the rabbit and dry it; cut the bacon into cubes and slice the onion. In the pressure cooker, brown the rabbit with the butter; add the onion and bacon, continue browning; sprinkle with flour, mix and pour in the wine which you will leave to evaporate. Add the broth, parsley, thyme and bay leaf, together with salt and pepper. Close the pot, at the beginning of the hiss, reduce the heat to a minimum and cook for 20 minutes. Peel the potatoes, wash them and cut them into chunks. After the rabbit has cooked for 20 minutes, add them together with the mushrooms, season with salt and possibly add a little broth; close the pot and let it cook for 8-10 minutes on low heat.