Instant Pot Sarmale (Romanian Cabbage Rolls)

I LOVE sarmale, but they take forever to make. Not anymore though!! The Instant Pot works its magic in just a fraction of the time and you get the same super delicious, melt in your mouth bites of Heaven. So, so good!  Enjoy!
Ingredients:
-2 tsp oil
-1 small onion, finely chopped
-½ cup uncooked white rice
-2 lbs ground beef
-1.5 lbs ground pork
-salt and pepper to taste (about 1 Tbs each)
-4 Tbs tomato paste, divided
-1 (16 oz bag) sauerkraut brined in salt 
- salt brined cabbage leaves (1-2 large jars)
Directions:
In small  saute pan heat oil and cook the chopped onion until translucent.  Set it aside and let it cool.
While that's cooking, place the rice in a cup of water and let it soak for a few minutes. Drain.
In a large bowl mix the ground meat, cooled onion, drained rice, and salt & pepper. Mix VERY well, using your hands.
Coat the bottom of the IP with cooking spray.  Place half of the sauerkraut and its juice  on top. Mix 2 Tbs tomato paste with a 1/2 of cup of water.  Pour it over the sauerkraut.
Take one cabbage leaf,  cut the stem (the hard part), fill it with about 2-3 Tbs meat mixture, and wrap the leaf around the meat (just as you would wrap a spring roll).  Put the roll in the prepared pot and form circles with the rolls.  Repeat with the rest of the leaves and meat.  
When done, place remaining sauerkraut on top of sarmale.  Make again the tomato paste mix and pour it on top.  
Pour enough water in the pot to cover the sarmale. Set the lid on top with the valve in the sealed position. Set it on manual HIGH pressure for 30 minutes.
Do a natural release. Serve the sarmale warm on top of mamaliga with some sour cream on top. YUM! Enjoy!
** if you sarmale using grape leaves, set the IP on manual HIGH pressure for 2 hours. The grape leaves take a while longer to get nice and tender**

Comments

Anonymous said…
Do you really need to cover the sarmale completly with water before turning on the instant pot?
Ioana said…
Yes because the rice is uncooked and it absorbs most of the water by the time it finishes cooking.

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