Instant Pot Rabbit Stew

Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 3 minutes. Sprinkle 1 teaspoon of the salt evenly all over rabbit legs. Add oil to cooker. Working in 2 batches, add rabbit; cook until lightly browned, turning once, 10 to 12 minutes per batch. Transfer to a plate. Press CANCEL.

Whisk together flour and 1/2 cup of the stock in a small bowl until smooth. Add browned rabbit, flour mixture, mushrooms, leek, carrots, sherry, thyme, 1 teaspoon of the salt, and remaining 2 1/2 cups stock to cooker. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 15 minutes. (It will take 18 to 22 minutes for cooker to come up to pressure before cooking begins.)

Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 2 to 3 minutes.) Remove lid from cooker.

Transfer rabbit to a plate; let cool 10 minutes. Remove and discard skin and bones; shred meat into bite-size pieces. Stir shredded meat, peas, crème fraîche, mustard, parsley, tarragon, and remaining 1 1/2 teaspoons salt into cooker. Ladle stew evenly into 4 bowls; garnish with additional parsley.