Instapot Beer Can Rabbit

1 whole rabbit (prefer before 16 weeks old)
1 can of dark or light beer (or sub 12 oz. salted water if you don't like beer, but I promise it tastes so good!)
2 Tb. salt

• put a rack inside your instapot (so the rabbit is not on the "floor" of the pot)
• pour 1 can of beer over the rabbit - I like dark not bitter beers like Black Butte Porter, but its also really good with a light ale (I do stay away from IPA's personally, the hops can get bitter!) 
• dust rabbit with 1 Tb. of salt on each side
• put on lid and set for 40 minutes 
• cook - and let pressure release naturally. (so total time in the instapot should be 1 hour+)
  
• when pressure is gone, gently open the Instapot, remove rabbit to a plate and let cool 20m.+
  
• when cook enough to handle easily, pull meat off bones. I put bones back into the pot and cook again until soft to make dog food (TBA - next recipe post!)
• this meat will be "lightly" flavored, and is excellent used just like shredded chicken in your favorite recipes: "chicken salad", BBQ pulled rabbit sandwich, or sauteed with your favorite tex-mex seasoning blend, onions and peppers for tacos or nachos. 
• Rabbit can be cooked the morning or night before you plan to serve and just chill the rabbit meat until ready to use.