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Pressure cooker squirrel turns a whole squirrel into tender, pull-apart meat much faster than a stovetop braise. It works in an Instant Pot or an old-school stovetop pressure cooker. The meat comes out ready for stew, pot pie or any recipe that starts with braised squirrel.
Squirrel is lean, mild meat, much like the dark meat on a chicken. The trick to cooking it is keeping it moist. A pressure cooker is a sealed pot, so very little liquid boils off while the meat cooks.
Squirrel used to be common in American kitchens, and it still is in rural areas where small game hunting traditions are alive. Once you have one in hand, a squirrel is quick to skin and clean, and there’s a remarkable amount of meat on them.
A single gray squirrel has enough meat to feed a family in a pot of squirrel stew. The same squirrel makes a main course for two adults.
For a crispy dinner, there’s fried squirrel with gravy, and my 40+ squirrel recipes have plenty more ideas for small game.
Notes from My Kitchen
Squirrel wasn’t on our menu until they started tearing insulation out of our walls. Our off-grid homestead is 30 wooded acres in Vermont, which makes it prime squirrel country, and the population around the house had gotten way too high.
Once the traps were catching a squirrel a day, the Instant Pot made quick work of the harvest. I cook them whole with a little stock and pick the meat off once it cools. When the land gives, we make the most of it.
How Long to Pressure Cook Squirrel
Young gray squirrels are tender after 10 minutes at high pressure, followed by a natural release. Older squirrels and big fox squirrels take longer, and a tough old squirrel can need up to 35 minutes.
Old squirrels have yellow, gapped teeth, tattered ears and well-worn feet. When you’re not sure of its age, start at 10 minutes. If the meat doesn’t pull easily off the bone, seal the pot again and cook it 5 to 10 minutes more.
Small game like squirrel is safe to eat at 160°F (71°C), the same number FoodSafety.gov gives for wild rabbit and venison. An instant-read thermometer in the thickest part of a hind leg tells you for sure.
Ingredients for Pressure Cooker Squirrel
Keep the seasoning simple if the meat is going into another recipe, like Brunswick stew or pot pie. Season it fully if you’ll eat it straight from the pot.
Water works in place of stock, though stock gives the meat more flavor.
- Squirrels: Gray or fox squirrels, skinned and gutted. Cook them whole or cut them into pieces to fit the pot. A sharp hunting knife makes skinning quick.
- Stock: Pork stock, chicken stock or bone broth. A pressure cooker needs liquid to build steam, so don’t skip it.
- Seasoning: Salt and pepper, or whatever suits the final dish. Garlic, onion, thyme and bay leaf all go well with squirrel.
Our squirrels eat mostly acorns and pecans, and the meat is really tender and delicious. Your recipe is far easier than roasting them the way we did before. Thanks!
How to Make Pressure Cooker Squirrel
This method works the same way in an Instant Pot or a stovetop pressure cooker. Follow your cooker’s manual for sealing it and bringing it up to pressure.
Plan on about 45 minutes from start to finish for young squirrels, counting the time to come up to pressure and back down. Older squirrels add about another half hour.
Yield Notes
This recipe works for 1 to 4 squirrels. Use at least the minimum liquid your pressure cooker calls for: 1 1/2 cups in a 6-quart Instant Pot, 2 cups in an 8-quart and 1 cup in a 3-quart.
One gray squirrel gives enough meat for two adults as a main course, or for a family-size pot of stew. Never fill a pressure cooker past its maximum fill line.
Prep the Squirrels
Skin and gut the squirrels, then rinse off any stray hair. Pat them dry if you plan to brown them first.
Leave them whole, or cut them into front legs, hind legs and back pieces. Cutting them up helps when you’re fitting several into one pot.
Add the Stock and Seal
Set the squirrels in the pressure cooker and pour in the stock. Add the salt and any other seasoning.
Lock the lid and seal the pressure cooker, following the manufacturer’s instructions for your model.
Cook at High Pressure
Bring the cooker up to high pressure, which is the high setting on an Instant Pot or usually 15 psi on a stovetop cooker. Cook young squirrels for 10 minutes, and give older ones longer.
Start the timer once the cooker reaches pressure, not when you turn on the heat.
Let the Pressure Drop
When the time is up, turn off the heat and let the pressure come down on its own. A natural release is the usual way to finish meat in a pressure cooker.
Once the pot is fully depressurized, open the vent and lift the far edge of the lid first, so any steam goes away from you.
Pull the Meat
Lift the squirrels out and let them cool until you can handle them. Pull the meat off the bones and feel for small bones as you go.
Save the cooking liquid, too. It’s a light squirrel broth, and it’s good in whatever the meat goes into next.
Ways to Use Pressure Cooked Squirrel
Pressure cooked squirrel goes anywhere braised squirrel would. Stir it into Brunswick stew, bake it into a squirrel pot pie, or simmer it in tomato sauce for a squirrel ragu over pasta.
Readers use it in squirrel and dumplings and squirrel and rice, too. Save any fat you trim, since you can render squirrel fat for baking. If squirrels keep getting into your garden, a good live trap turns a pest into dinner.
For more wild game dinners, try deer heart, my 70+ venison recipes or these 50+ moose recipes.
Pressure Cooker Squirrel FAQs
These are the questions readers ask most about cooking squirrel under pressure.
For young gray squirrels, yes. They’re tender after 10 minutes at high pressure with a natural release. Older squirrels and fox squirrels need longer, up to about 35 minutes for a tough old one. The meat should pull easily off the bone and read 160°F (71°C).
Yes, if your canner also works as a pressure cooker. The time depends on the squirrels’ age and size, not how many are in the pot, though a full pot takes longer to come up to pressure. Stay under the fill line.
You can. Browning adds flavor, and an Instant Pot’s saute setting does it right in the pot. Pour in the stock and scrape up the browned bits before you seal it, so nothing sticks and burns.
Yes. Most stovetop cookers run at 15 psi on high, a little hotter than an Instant Pot, so the same cook time works and the meat may come out a touch softer. Follow your cooker’s manual for sealing and venting.
Anything that starts with braised squirrel: Brunswick stew, pot pie, squirrel and dumplings, squirrel and rice, or a ragu over pasta.
More Squirrel Recipes
Here are a few more ways to cook squirrel.
If you tried this Pressure Cooker Squirrel recipe, or any other recipe on Practical Self Reliance, leave a ⭐ star rating and let me know what you think in the 📝 comments below!
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Pressure Cooker Squirrel
Equipment
Ingredients
- 2 squirrels, skinned and gutted, see notes
- 1 1/2 cups stock, or water, see notes
- salt and pepper, to taste
- seasoning of your choice, optional
Instructions
- Skin and gut the squirrels. Leave them whole or cut them into pieces to fit the pot.
- Place the squirrels in the pressure cooker with the stock and seasoning.
- Lock the lid and seal the pressure cooker according to the manufacturer’s instructions.
- Bring the cooker up to high pressure (the high setting on an Instant Pot, usually 15 psi on a stovetop cooker) and cook for 10 minutes for young squirrels, or up to 35 minutes for older squirrels (see notes).
- Turn off the heat and let the pressure drop naturally. When the pot is fully depressurized, open the vent and lift the far edge of the lid first, so any steam goes away from you.
- Pull the meat off the bones. It should pull away easily and read 160°F (71°C) in the thickest part of a hind leg. If it clings to the bone, seal the pot and cook it a few minutes more.
- Use the meat in soups, stews, pot pie or any recipe that calls for braised squirrel.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Say if I wanted to do 10-15 squirrels in my big stove top pressure canner/cooker would the time be the same or would it be longer
I would guess that you might need to increase the time but I’m not sure how much. You will probably just have to experiment or do some research to see if there is anyone else who has done larger batches.
The cook time will only be 10 mins on high pressure then 10 mins release with 5.5 squirrels? I made sure to cut the arms, legs and bodies then put 1.5cups of chicken broth with salt and pepper. This is my first time cooking squirrel so I just want to make sure I’m cooking it long enough. Thank you
I would just check it. I wouldn’t think that you would need more time than that.
Teaching my kids to make snare traps and thin out the squirrel population around here. They have a really good diet of mostly acorns and pecans and the meat is really tender and delicious … your recipe is far easier than roasting them as we did before. Thanks!
It’s great that you are teaching your kids! I am so glad you enjoyed the recipe.
I would love to learn how to make and set the snares to catch squirrel…I’ve snared rabbits, coyote, fix and raccoon……but never squirrel.
Oh yea! I am going squirrel hunting now I want to try this with my squirrel and dumplings recipe.
Been thinning out the squirrels in my yard so they stay out of my attic. Have a good mess but no time to cook them as usual. Would’ve overlooked the heck out of them in the instant pot if you hadn’t published directions! My daughter loves squirrels n’ rice. Thanks!
-Busy mom
Eye brown Squirrel first then pressure cook
YUM! Can’t wait to try this.
YUM! Can’t wait to try this.
Well. Looks interesting.
Well. Looks interesting.