Instant Pot Squirrel Recipe: Wild Game Tenderness in Minutes

Wild game doesn’t have to be tough or time-consuming. This Instant Pot method delivers fall-off-the-bone tender squirrel without hours of braising.

The pressure cooker works magic on lean wild meat, breaking down fibers while sealing in natural flavors. A simple herb and garlic broth enhances without overpowering the game’s rich taste.

In under an hour, you’ll have meat so tender it practically melts. The beauty lies in the hands-off cooking—set it and let the pot do the work.

Serve with mashed potatoes or wild rice to soak up every bit of the savory broth. This is wild game made accessible and delicious.

Ingredients for Instant Pot Squirrel

Simple ingredients let the wild game flavor shine through beautifully.

The squirrel meat is key here—ask your local hunter or butcher for fresh, properly dressed pieces. Look for younger squirrels (they’re more tender) and avoid any meat with a strong gamey odor. Costco or Sam’s Club sometimes carry wild game in season, but specialty butchers are your best bet for quality. If you’re foraging yourself, field-dress immediately and chill the meat fast to preserve freshness.

Short on fresh herbs? Dried thyme and rosemary work at one-third the amount. No chicken broth? Beef or vegetable broth can substitute in a pinch. If you don’t have tomato paste, a splash of ketchup or crushed tomatoes adds similar depth. For extra richness, deglaze the pot with a splash of red wine before pressure cooking (trust me, it’s worth it).

Leftovers keep 4-5 days in the fridge, but honestly, this tastes even better the next day. Freeze for up to 3 months—portion into meal-sized containers for easy reheating. The broth thickens as it cools, so stir in a little water when reheating.

Step-by-Step Instructions for Instant Pot Squirrel

Here’s how I get fall-off-the-bone results every single time.

Step 1: Sear the Squirrel Meat for Maximum Flavor

Set your Instant Pot to the Sauté function and add 1 tbsp Olive Oil. While it heats, pat the 2 lb Squirrel Meat dry with paper towels. Season it with 1.5 tsp Kosher Salt and 1 tsp Black Pepper, then lightly coat each piece with 0.25 cup All-Purpose Flour.

Working in batches, sear the meat for 3-4 minutes per side until deeply browned. The flour creates a light crust that locks in juices. Don’t overcrowd the pot—this prevents steaming instead of searing. Transfer the browned meat to a plate and set aside.

Step 2: Build the Aromatic Base

With the remaining 1 tbsp Olive Oil in the pot, add the diced 1 whole Yellow Onion. Sauté for 3-4 minutes until softened and starting to turn translucent. Stir in the minced 4 cloves Garlic Cloves and cook for 30 seconds until fragrant.

Push the onions and garlic to one side, then add the 2 tbsp Tomato Paste to the cleared space. Cook it for 1-2 minutes until it darkens slightly in color. This step deepens the umami flavor that makes the dish so rich.

Step 3: Pressure Cook the Squirrel Until Tender

Return all the seared squirrel meat to the Instant Pot. Pour in the 2 cups Chicken Broth, then add the 4 sprigs Fresh Thyme Sprigs, 2 sprigs Fresh Rosemary Sprigs, and 2 whole Bay Leaves. Stir to combine, making sure to scrape up any browned bits from the bottom of the pot.

Secure the lid, set the valve to Sealing, and cook on High Pressure for 25 minutes. The pressure breaks down the tough fibers in wild game, transforming it into melt-in-your-mouth tenderness. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.

Step 4: Reduce the Sauce and Serve

Remove the lid and discard the herb sprigs and bay leaves. Set the Instant Pot back to Sauté mode and simmer the liquid for 5-7 minutes until it thickens slightly into a rich gravy. Taste and adjust seasoning if needed.

Return the squirrel meat to the sauce and spoon the gravy over the top. The meat should be fork-tender, easily pulling apart with just a nudge. Serve hot with mashed potatoes or crusty bread to soak up every last bit of that flavorful sauce.

Best Sauces and Condiments for This Recipe

Classic Gravy Finish

After pressure cooking, the broth reduces into a rich gravy that begs to be thickened. I stir in 1 tbsp cornstarch mixed with 2 tbsp cold water and simmer for 3-4 minutes until glossy. The squirrel soaks up this gravy beautifully. 💫

Wild Berry Compote

A tangy berry compote cuts through the richness perfectly. Simmer 1 cup blackberries with 2 tbsp honey and 1 tsp lemon zest for 8-10 minutes. The natural sweetness balances the gamey notes.

Herb Butter Drizzle

Melt 4 tbsp unsalted butter with 1 tbsp fresh parsley and 1 tsp thyme leaves. Drizzle this over the squirrel just before serving. The herbs brighten up the deep flavors of the meat.

Spicy Mustard Cream

Whisk ½ cup sour cream with 2 tbsp Dijon mustard and 1 tsp horseradish. This creamy sauce adds a bold kick that pairs wonderfully with the wild game. I love serving it on the side.

Pickled Onion Topping

Quick-pickle ½ red onion in ½ cup apple cider vinegar with 1 tbsp sugar for 30 minutes. The acidity and crunch provide a perfect contrast to the tender meat.

Frequently Asked Questions