Instant Pot Grape Leaves

4.93 from 52 votes

Instant Pot Grape Leaves

Instant Pot Grape Leaves are stuffed with an allspice seasoned ground lamb and white rice mix, then pressure cooked in a garlic and lemon broth for only 10 minutes! This delicious one pot meal is a traditional Middle Eastern recipe known as Yab-ra' and is great for family and holiday dinners.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Middle Eastern

Diet: Low Fat

Keyword: easy instant pot recipes, instant pot grape leaves recipe, instant pot stuffed grape leaves, Middle Eastern instant pot recipes

Servings:

Calories: 198kcal

Author: Kristina Tipps

Equipment

pressure cooker any size

Ingredients

1 lb ground lamb
¾ cup white rice uncooked
2 teaspoon allspice
⅛ teaspoon salt
40 grape leaves
½ cup lemon juice
1 cup water
1 bulb garlic

Instructions

Rinse the uncooked white rice until the water runs clear. Peel the garlic cloves and leave them whole. In a large bowl, mix the ground lamb, rice, allspice, and salt. Set aside while preparing the grape leaves and your work space.
Prepare a work space with 3 plates. Remove the grape leaves from the jar and gently squeeze them dry. Lay the grape leaves flat on one plate. The second plate will be for rolling the leaves and the third for keeping the rolled grape leaves until putting into the Instant Pot.
Lay one leaf flat, with the glossy side down. Cut off the stem and place 1 to 2 tablespoons of meat mixture on the bottom of the leaf, depending on its size. Roll the bottom edges of the leaf up and tuck them under the meat. Then turn in the sides and roll up, tucking the edges of the leaf in as you go. The rolled leaves will look like cigars.
Add the water and lemon juice to the inner pot. Stack the rolled grape leaves in the pot and add the garlic around them. The grape leaves should be tightly arranged next to one another with the seam side down so they don't loosen while cooking.
Close and seal the pressure cooker lid. Set to pressure cook on high for 10 minutes. When done, let complete a 10 minute natural release, then quickly release remaining pressure.
Let cool for a few minutes, then arrange on a serving platter. Sprinkle cooked garlic over the grape leaves and pour over some of the extra broth. Serve hot.

Notes

Yield: 35-40 stuffed grape leaves.

Servings: should feed a family of 4-6 people. Stuffed grape leaves can easily be made to feed more by doubling or tripling the recipe. Nutritional information above is for 4 grape leaves.

Pressure Cooker Size: any size pot will work, but if increasing the servings, a 3 quart pot may be too small.

Storing: keeps in the fridge for up to 1 week and in the freezer for up to 2 months. Extra unstuffed grape vine leaves can be stored in the freezer after draining the juices and patting them mostly dry.

Nutrition