My Instant Pot grape leaves recipe is so easy and delicious! Learn how to make dolma (AKA stuffed grape leaves) in the pressure cooker with my step-by-step instructions. You’ll also get information on stuffed grape leaves nutrition, how long to cook stuffed grape leaves in a pressure cooker, and more! The whole family will love trying stuffed vine leaves, a Middle Eastern appetizer or main dish.

Dolma (AKA sarma) is a dish of cabbage or grape leaves wrapped around a filling. The filling is some combination of meat, rice, vegetables, fruit, and herbs, with many different flavorful variations. Sometimes you’ll see dolmades referred to as “stuffed vine leaves,” as grape leaves and vine leaves are the same thing. 

I’ve never met a grape leaf dolma I did not love. The downside of all of this tasty goodness is that they can be rather labor-intensive to make. I’m always starving after spending a few hours rolling grape leaves and then tending the cooking pot. 

Luckily, this Instant Pot dolma recipe allows us to eat delicious homemade dolma much faster than traditional cooking methods. Instead of an hour or two on the stovetop, we can pressure cook grape leaves in a mere 8 minutes! Plus, they cook perfectly every time, with no worries of burning. 

Note: I’m using “dolmas” and “dolmades” interchangeably in this article to refer to any stuffed grape leaves. Technically though, dolmades usually means the Greek version. 

⭐ Instant Pot Grape Leaves Ingredients 

What do you need to make stuffed grape leaves? Here is your shopping list for this grape leaves Instant Pot recipe: 

• Jar of brined grape leaves (50-60 leaves) 
• 8 ounces lean ground beef (227g) 
• 8 ounces ground pork (227g) 
• 1 cup dry white rice 
• 1 medium tomato 
• 8 small scallions, sliced 
• 1 cup onion, chopped 
• ¾ cup fresh parsley, finely chopped 
• 1 tablespoon fresh mint, finely chopped 
• 1 cup extra virgin olive oil, divided 
• ½ cup fresh squeezed lemon juice 
• 1 cup chicken broth 
• 2 medium gold potatoes 

Get a printable recipe card below! You may substitute ground lamb for the ground beef and ground pork in this recipe. 

In my area, it is easy to find jars of grape leaves in conventional grocery stores. The leaves have already had their stems removed and are ready to use in recipes as-is. 

They’re a great alternative for those of us that don’t have access to fresh grape leaves. You need to do the extra work of removing the stems if you use fresh grape leaves. Your leaves may also benefit from blanching for a few minutes in hot water to tenderize them. 

Uncooked white rice is commonly used in recipes for stuffed grape leaves. Brown rice takes much longer to cook. If you use brown rice, I recommend cooking it until halfway done (20-25 minutes) and draining it before you start this recipe. 

You’re welcome to use whatever multipurpose cooker you own for this recipe, such as the Ninja Foodi or another cooker. 

➕ How to Make Instant Pot Grape Leaves 

How to prepare stuffed grape leaves? Though this dolmades recipe is easy, it takes time to roll the grape leaves. Save this recipe for the weekend or when you have some downtime. Here are the step-by-step instructions: 

1. If you aren’t using tender jarred grape leaves, you may need to remove the stems and blanch them. Next, slice the potatoes and prepare the filling ingredients. Finely chop the parsley and mint, slice the scallions, and chop the tomato and onion to ¼-inch dice (0.6 cm). 

2. In a medium mixing bowl, mix the dry rice, raw ground meat, parsley, mint, scallions, tomato, onion, and ¼-cup of olive oil. (Use clean hands for mixing.) 

3. Place a grape leaf shiny side down with the stem end facing you. We’re going to be wrapping 1 tablespoon-sized cylinders (logs) of filling. I was able to make a total of 50 neat little grape leaf packages. 

Watch the video in the recipe card for visuals on how to wrap grape leaves. I prefer to lay the filling vertically and then fold the bottom and top portions of the leaf over the filling. The grape leaf rolls are secured when I finish by wrapping the left and right sides around the filling. 

A different (and more common) way to wrap dolma is to lay the filling horizontally on the lower part of the leaf. The left and right sides are folded over the filling, and then the leaf is rolled from bottom to top. 

However you choose to roll dolmades, I recommend not rolling them too tightly. The rice needs a little space to expand in its leafy packet. If dolmas are wrapped too tightly, they can split while cooking. 

⏲ Instant Pot Dolmas Cooking Time 

How long to cook stuffed grape leaves in a pressure cooker? Pressure cook grape leaves for 8 minutes on high pressure (“beans chili” setting). Quick release the pressure when the time is up. 

Don’t just throw the rolled grape leaves in the pot however! Start by covering the bottom of the Instant Pot with the raw sliced potatoes. The potato layer helps to ensure your grape leaves don’t stick to the bottom of the pot. 

Next, you can make a layer of dolma 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. 

After getting all the wrapped grape leaves into the pot, you should add liquid. Pour the fresh lemon juice, chicken broth, and the remaining ¾ cup olive oil over the grape leaves. Now you can put the lid on the pot, close the vent, and pressure cook as described above. 

The first time you make these, I recommend checking the internal temp of one of the dolma after cooking. Ground beef and pork should reach a minimum safe internal temp of 160F (71C). I would check one or two of the dolmas in the top layer (since they probably weren’t under the liquid). 

After they’ve cooked, you can carefully remove the grape leaves from the Instant Pot (and the liquid). Let them cool before eating- they’re very hot! 

Instant Pot Stuffed Grape Leaves Storage 

Something great about this Instant Pot stuffed vine leaves recipe is that it makes a lot of food. And I mean A. LOT. OF. FOOD. Unless you have a huge family or are taking these to a party, you will have leftovers. 

I made these as an entrée one evening and appreciated having the leftovers for lunch over the next few days. You can keep them in an airtight container in the fridge for 3-4 days. Cover them with the liquid from the Instant Pot if they look like they’re drying out. 

They’re great chilled or at room temperature. (Don’t leave them out at room temperature for more than 1-2 hours.) 

Can you freeze stuffed grape leaves? Yes, freezing dolmas works well. 

One reader reports that you can freeze the dolmades (separated by wax paper to prevent sticking) in a freezer bag. After partially thawing, they can be reheated in a bamboo steamer. (Such a great idea!) 

What can I do with leftover grape leaves? My favorite thing to do with leftover unstuffed grape leaves is to make more dolmas! A large jar of grape leaves can often provide enough for 2-3 batches of this recipe. 

Unused grape leaves can be left in their jar in the fridge for 1-2 months. Make sure they are completely covered by brine. Add water to the jar if necessary to cover. 

FAQs 

Do you eat stuffed grape leaves hot or cold? 

Grape leaves are tasty served warm, chilled, or at room temperature. The one way I do not recommend serving stuffed grape leaves is hot. Dolmas are at their best when their flavors get a chance to meld a bit. 

How to make grape leaves vegetarian? 

To make vegetarian grape leaves, try replacing the meat in this recipe with cooked lentils for protein, and swap the chicken broth for vegetable broth. This would also make your stuffed grape leaves vegan. You could also try an authentic Syrian yalanji recipe. 

How to make keto dolmas? 

You can make very low carb dolmas by swapping out the rice filling for cauliflower rice. You’ll also want to skip eating the potatoes at the bottom of the pot. These changes would also give you Paleo stuffed grape leaves. 

🥬 Instant Pot Grape Leaves Variations 

My grape leaves with rice and meat recipe contains my favorite cabbage roll stuffing. Internationally, you can find a wide variety of grape leaf fillings. 

Stuffed grape leaves are often thought of as Mediterranean. However, they’re also popular in the cuisine of the Middle East and other parts of the world. Each region adds its own special touch to this dish: 

• Greek Dolmadakia: Vegetarian grape leaves stuffed with rice, onion, olive oil, lemon juice, and fresh herbs are common in Greece. 
• Lebanese Warak Enab: Grape leaves rolled around spiced rice and beef and simmered in a lemon-infused broth. 
• Iraqi Dolma: The filling is typically composed of rice, lamb or beef, veggies, tomato paste, and spices. I sometimes see pomegranate molasses included as well. 
• Syrian Yalanji and Yabraq: Yabraq is grape leaves wrapped around rice and meat and cooked in lemon juice. Yalanji is the vegetarian version of the dish. 
• Moroccan Dolma: The filling may be seasoned with spices including allspice, cinnamon, and cumin. 
• Armenian Tolma: Traditionally these were grape leaves filled with spiced lamb, rice, and herbs. Now you can find Armenian Dolma (AKA tolma) filled with a variety of ground meats. 
• Turkish Yaprak Sarma: These Turkish dolmas are filled with rice, meat, and herbs. Currants and pine nuts are often added, and the grape leaf cigars are cooked in a mixture of olive oil and lemon juice. 
• Egyptian Mahshi: Egyptian stuffed grape leaves are often vegan (or vegetarian). The rice filling usually includes a variety of fresh herbs, such as parsley, cilantro, and dill. 
• Palestinian Warak Dawali: Can be vegetarian or can include meat. The recipes I see typically include a variety of spices and fresh herbs. As with all of the types of dolma above, exact recipes vary from family to family. 

👩🏻‍🍳 More Instant Pot Recipes 

Want more recipes for the Instant Pot? Try these next: 

• Instant Pot Almond Milk Yogurt
• Instant Pot Fries
• London Broil Instant Pot Recipe

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