Servings: 6 servings of 8 to 10 rolls

1 lb lean ground beef 1 lb lean ground beef
1 lb ground pork 1 lb ground pork
2 large eggs 2 large eggs
2 Tbsp minced garlic 2 Tbsp minced garlic
2 Tbsp fresh mint, finely chopped 2 Tbsp fresh mint, finely chopped
1 Tbsp dried oregano 1 Tbsp dried oregano
s&p to taste s&p to taste
2 Tbsp olive oil 2 Tbsp olive oil
1 cup basmati rice, rinsed 1 cup basmati rice, rinsed
1 Tbsp ground cinnamon 1 Tbsp ground cinnamon
1 litre jar grape leaves, Orlando 1 litre jar grape leaves, Orlando
brand or other brand or other
2 fresh lemons 2 fresh lemons

Combine all ingredients except grape leaves in a large bowl until well mixed. ***Important to rinse the uncooked rice before adding to the beef/pork mixture***
Take approximately one heaping tablespoon full of the meat and rice mixture and place at the base of a medium to large grape leaf. The leaf should be laid flat with the veins facing upward and the base of the leaf towards you. Remove stem if present.  Start to roll the leaf away from you while bringing the sides of the leaf towards the centre and finish rolling, keeping the loose tip of the leaf tucked underneath.
In the instant pot liner pot, place a couple of layers of broken leaves on the bottom to protect from scorching.  Start to place the Dolmathes in a circular formation until you have lined the bottom of the pot. Start a new row on top of the first.  You should get about 2½ rows complete. Use remaining grape leaves to stack on top of the dolmathes.
Fill the pot just up to the top row with a mixture of water and fresh lemon juice from one lemon.
Stack a couple of heavy plates or ramekins on top to keep the rolls in place.
Place pot into instant pot, set on manual, high pressure, for 20 minutes. Quick release, and being careful not to burn yourself, drain the juices into a heatproof bowl to reserve for a sauce (optional).
Place 8 to 10 dolmathes on a plate with lemon wedges for garnish on the side.

easy to cut in half.  easy to cut in half.
avgolemono sauce:  don't make it in the instant pot or the egg will curdle.  You need 2½ cups of warm broth from cooking the Dolmathes, freshly squeezed juice from 2 lemons, and 2 eggs. Beat eggs until very frothy. Add the juice of one or two lemons while continuing to beat the eggs. Very very slowly, start to drizzle in the warm broth from the cooked grape leaves. Arrange the Dolmathes  on a platter, and pour the sauce on top. If you have leftovers, refrigerate.  don't reheat if you have already poured this sauce over them because the egg will cook.  avgolemono sauce:  don't make it in the instant pot or the egg will curdle.  You need 2½ cups of warm broth from cooking the Dolmathes, freshly squeezed juice from 2 lemons, and 2 eggs. Beat eggs until very frothy. Add the juice of one or two lemons while continuing to beat the eggs. Very very slowly, start to drizzle in the warm broth from the cooked grape leaves. Arrange the Dolmathes  on a platter, and pour the sauce on top. If you have leftovers, refrigerate.  don't reheat if you have already poured this sauce over them because the egg will cook.