These delicate parcels of lamb or beef and rice flavored with lemon, parsley, mint, and dill—called dolmades—are a classic Greek meze, or appetizer. Boiling the leaves before filling and cooking tenderizes them.
PREP TIME: 45 minutes
FUNCTION: Pressure/Manual (High)
CLOSED POT TIME: 40 minutes
TOTAL TIME: 1 hour 25 minutes
RELEASE: Natural
SERVES: about 34
PREP
To make the filling, in a large bowl combine lamb, rice, the 3 tablespoons lemon juice, parsley, mint, dill, green onions, and salt; set aside.
Bring a large pot of water to a boil. Add grape leaves. Boil for 5 minutes. Drain well.
To assemble the grape leaves, place four to six whole grape leaves at a time on a work surface with the stem sides up and stem ends pointing toward you. Pinch or trim off any long or tough stems. Depending on the size of the leaf, shape 1 to 2 tablespoons of the filling into a 1½- to 2-inch log and place it on the leaf perpendicular to the stem end. Roll the end of the leaf over the filling, tuck in the sides, and roll tightly into a cigar shape. Repeat with remaining grape leaves and filling.
Place the rolled grape leaves in the Instant Pot®, packing them together tightly and keeping them in the same direction. Once you finish a layer, turn the second layer of grape leaves in the opposite direction. After all the grape leaves are packed into the pot, add the water and the ½ cup lemon juice to the pot. Secure the lid on the pot. Close the pressure-release valve.
COOK
Select manual and cook at high pressure for 15 minutes. When cooking is complete, use a natural release to depressurize.
SERVE
Serve stuffed grape leaves warm. If desired, serve yogurt for dipping. (They can also be chilled and served cold.)