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.
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).
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.
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. (Tip: Watch the recipe video below to see how it's done!)
Fill and wrap grape leaves until the filling is gone. I was able to make 50 dolmas.
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.
Next, you can make a layer of dolmas in the Instant Pot. After making a 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.
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.
Pressure cook grape leaves for 8 minutes on high pressure (“beans chili” setting). Quick release the pressure when the time is up.
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).
After they’ve cooked, you can carefully remove the grape leaves from the Instant Pot liquid with tongs. Let them cool before serving with dip- they're very hot!