Prepare Leaves and Vegetables

Begin by preparing your grape leaves. If you are using fresh leaves rather than tender jarred ones, you may need to remove any tough stems and blanch them briefly in hot water to soften them. Once the leaves are ready, focus on the filling components: thinly slice the gold potatoes, finely chop the fresh parsley and mint, slice the scallions into ¼-inch (0.6 cm) pieces, and dice the tomato and onion into ¼-inch (0.6 cm) cubes. This precise preparation ensures even cooking and optimal flavor distribution.

Create the Flavorful Filling

In a spacious mixing bowl, combine the dry white rice, raw lean ground beef, raw ground pork, the finely chopped parsley, mint, sliced scallions, diced tomato, chopped onion, and ¼-cup of the extra virgin olive oil. For thorough and even mixing, it’s best to use clean hands, ensuring all ingredients are well incorporated and the flavors begin to meld even before cooking.

Mastering the Rolling Technique

Place a single grape leaf shiny side down on a clean surface, with the stem end facing towards you. Carefully spoon about 1 tablespoon of the prepared filling onto the leaf, shaping it into a small cylinder or “log.” My experience typically yields around 50 perfectly neat grape leaf packages from this recipe.

There are various methods for rolling dolmas. My preferred technique involves laying the filling vertically in the center of the leaf, then folding the bottom portion of the leaf over the filling, followed by folding the top portion down. The roll is then secured by wrapping the left and right sides tightly around the filling. This method creates a compact and secure package.

An equally common, and perhaps more widely recognized, method is to place the filling horizontally on the lower part of the leaf. Then, fold the left and right sides inward over the filling, before rolling the entire leaf from the bottom upwards into a tight cigar shape.

Regardless of the rolling technique you choose, a crucial tip is to avoid rolling the dolmades too tightly. The rice needs a little bit of space to expand within its leafy wrapper as it cooks. If the dolmas are wrapped too snugly, they can split open during the cooking process, affecting their presentation and texture. Aim for a firm but not overly compressed roll.

Layering for Success

How long should you cook stuffed grape leaves in a pressure cooker? For perfectly tender and flavorful results, pressure cook your grape leaves for 8 minutes on high pressure. Many Instant Pot models have a dedicated “beans chili” setting which works wonderfully for this duration. Once the cooking time is complete, perform a quick release of the pressure according to your Instant Pot’s instructions.

Before adding the rolled grape leaves, it’s essential to prepare the Instant Pot. Begin by laying a generous, even layer of raw sliced potatoes across the bottom of the inner pot. This potato layer serves a dual purpose: it acts as a protective barrier, preventing the delicate grape leaves from sticking to the pot’s bottom and potentially burning, and it also absorbs the delicious cooking liquids, becoming a flavorful side dish in itself.

Next, carefully arrange a layer of your rolled dolmas on top of the potatoes. Once the first layer is complete, you can gently place a second layer on top. I typically find that all the grape leaves from this recipe fit comfortably within two layers inside my Instant Pot.

Adding the Flavorful Liquid

After all the meticulously wrapped grape leaves are snugly arranged in the Instant Pot, it’s time to add the crucial cooking liquid. Pour the fresh lemon juice, savory chicken broth, and the remaining ¾ cup of extra virgin olive oil evenly over the grape leaves. This liquid not only provides the moisture needed for cooking but also infuses the dolmas with bright, tangy, and rich flavors.

Once the liquid is added, securely place the lid on the Instant Pot and ensure the steam release vent is set to the sealing position. You are now ready to begin the pressure cooking process as described above, transforming your carefully assembled ingredients into a tender, flavorful meal in minutes.

Ensuring Food Safety

The first time you prepare this recipe, or any time you are unsure, I highly recommend checking the internal temperature of one or two of the dolmas after cooking. Ground beef and pork should always reach a minimum safe internal temperature of 160°F (71°C) to ensure they are fully cooked and safe to consume. Focus your temperature checks on dolmas located in the top layer, as they might have been less submerged in the cooking liquid.

Cooling and Serving

Once the pressure cooking cycle is complete and the pressure has been quickly released, carefully remove the cooked grape leaves from the Instant Pot, using tongs to drain any excess liquid. It is crucial to allow them to cool down considerably before eating – they will be extremely hot directly out of the pot! The flavors of dolmas also tend to meld and deepen as they cool, making them even more enjoyable when served warm or at room temperature. The subtle rest allows the rice to fully set and the meat to absorb all the wonderful spices.

Instant Pot Grape Leaves (Stuffed Dolmas Recipe)

By Summer Yule

Learn how to make dolma (AKA stuffed grape leaves) in the Instant Pot pressure cooker with my easy step-by-step instructions, perfect for a quick and authentic meal.

Ingredients

• 50-60 grape leaves (from a jar)
• 8 ounces lean ground beef (227 grams; 90/10 ground beef)
• 8 ounces ground pork (227 grams) – Shop on Amazon
• ¾ cup fresh parsley, finely chopped
• 1 tablespoon fresh mint, finely chopped
• 8 small scallions, sliced
• 1 cup dry basmati rice (white rice; tips for brown rice in post)
• 1 medium tomato, chopped (about 6 ounces/170 grams)
• 1 cup onion, chopped
• 1 cup olive oil (divided) – Shop on Amazon
• ½ cup fresh lemon juice (from 3-4 lemons)
• 1 cup chicken broth
• 2 medium Yukon gold potatoes, sliced (about 1 lb/454 grams)

Instructions

1. Prepare your grape leaves as needed. Remove the stems and blanch them briefly if you need to tenderize them. (I did not need to do these things with the jarred grape leaves I purchased.)
2. Slice the potatoes ¼-inch (0.6 cm) thick. (Don’t peel them.) Finely chop the parsley and mint, slice the scallions into ¼-inch (0.6 cm) pieces, and chop the tomato and onion to ¼-inch dice (0.6 cm).
3. With clean hands (in a medium mixing bowl), combine the raw pork, raw beef, parsley, mint, scallions, rice, tomato, onion, and ¼-cup of the olive oil.
4. Lay a grape leaf shiny side down with the stem end nearest to you. Place a 1 tablespoon cylinder of filling vertically in the middle of the leaf. Fold the bottom and top portions of the leaf over the filling. The grape leaf rolls are secured by wrapping the left and right sides around the filling. Don’t roll them too tightly—the rice needs a little room to expand with cooking.
5. Fill and wrap grape leaves until the filling is gone. I was able to make 50 dolmas.
6. Line the bottom of the Instant Pot with the sliced potatoes. I was able to make two layers. The potatoes will keep your grape leaves from sticking to the pot while they cook.
7. Next, make a layer of dolmas in the Instant Pot. After making one layer, you can make a second layer on top of the first. I was able to fit all my grape leaves in two layers.
8. Pour the remaining ¾-cup olive oil, the lemon juice, and the broth on top of the grape leaves. Put the lid on the Instant Pot and close the vent.
9. Pressure cook grape leaves for 8 minutes on high pressure (“beans chili” setting). Quick release the pressure when the time is up.
10. Check the internal temperature of the dolmas after cooking with a meat thermometer. Ground beef and pork should reach a minimum safe internal temperature of 160°F (71°C).
11. After they’ve cooked, carefully remove the grape leaves from the Instant Pot liquid with tongs. Let them cool before serving with dip—they’re very hot!

Equipment

• Instant Pot
• Kitchen Thermometer

Notes

Nutrition

Keywords

Instant Pot dolmas, Instant Pot grape leaves, Instant Pot stuffed grape leaves, Mediterranean recipe, Middle Eastern appetizer, pressure cooker dolma, stuffed vine leaves

While my grape leaves with rice and meat recipe draws inspiration from classic preparations, it’s important to appreciate the global diversity of this beloved dish. What constitutes the “perfect” dolma filling varies widely from region to region, reflecting distinct culinary traditions and local ingredients. Though often associated with Mediterranean cuisine, stuffed grape leaves are a staple across the Middle East, the Balkans, and parts of Eastern Europe, each area adding its unique culinary signature:

• Greek Dolmadakia: In Greece, you’ll commonly find “dolmadakia,” which are primarily vegetarian. These are typically stuffed with a fragrant mixture of rice, sautéed onion, generous amounts of olive oil, vibrant lemon juice, and a medley of fresh herbs like dill, mint, and parsley. They are often served chilled as part of a meze platter.
• Lebanese Warak Enab: Lebanese “warak enab” often features grape leaves meticulously rolled around a spiced blend of rice and ground beef or lamb. These are traditionally simmered in a tangy, lemon-infused broth, which imparts a bright and savory depth to the meat and rice.
• Iraqi Dolma: Iraqi dolmas are known for their robust and complex flavor profiles. The filling typically combines rice, either lamb or beef, a variety of fresh vegetables, rich tomato paste, and a unique blend of spices. It’s not uncommon to find pomegranate molasses included in Iraqi dolma, lending a distinctive sweet and sour note.
• Syrian Yalanji and Yabraq: Syrian cuisine distinguishes between two main types. “Yabraq” refers to grape leaves wrapped around a hearty filling of rice and meat, cooked in lemon juice. “Yalanji,” on the other hand, is the cherished vegetarian counterpart, emphasizing herbs, rice, and sometimes vegetables, cooked without meat.
• Moroccan Dolma: Moroccan versions of dolma often boast a rich tapestry of spices, including warming allspice, aromatic cinnamon, and earthy cumin. These spices infuse the filling with a distinctive North African character, making them a unique regional variation.
• Armenian Tolma: Historically, Armenian “tolma” consisted of grape leaves filled with spiced lamb, rice, and fresh herbs. Today, Armenian dolma (or tolma) embrace a wider variety of ground meats in their fillings, reflecting evolving culinary preferences while retaining their traditional essence.
• Turkish Yaprak Sarma: Turkish “yaprak sarma” are iconic, often served as elegant cigar-shaped rolls. These Turkish dolmas are filled with a flavorful mixture of rice, meat, and a generous assortment of fresh herbs. Often, sweet currants and crunchy pine nuts are added, providing delightful textural and flavor contrasts. They are typically cooked in a fragrant mixture of olive oil and lemon juice.
• Egyptian Mahshi: Egyptian stuffed grape leaves, known as “mahshi,” are frequently vegan or vegetarian. Their rice filling is characterized by a rich array of fresh herbs, most notably parsley, cilantro, and dill, creating a highly aromatic and refreshing profile.
• Palestinian Warak Dawali: Palestinian “warak dawali” can be prepared with or without meat, showcasing the flexibility of the dish. Recipes typically feature a diverse blend of regional spices and fresh herbs, resulting in deeply flavorful dolmas. As with all the regional variations mentioned, the exact recipes are often cherished family traditions, passed down through generations.