Method: 

1. In a food processor, mince 1 onion, 2 cloves of garlic, 2 tbsps of parsley, 1 tbsp of mint leaves until all chopped and combined. 
2. In a bowl, add 1 kg ground meat, herb and onion minced mixture, 1 tsp dried oregano, 1 cup of uncooked rice, 1l2 cup of olive oil, 1 tsp of salt, and 1 tsp of pepper. Mix them all together until well combined. 
3. Rinse and dry the grape leaves (approx.30 pcs). 
4. Place the grape leaves vein side up. Add one tablespoon of the stuffing on the grape leaves, fold the sides and roll the leaves to close it.  
5. Cut 5 medium–sized potatoes in quarters. 
6. Arrange the potatoes at the bottom of the pot. 
7. Arrange the stuffed grape leaves on top of the potatoes. 
8. Pour 2 cups of chicken broth. 
9. Place a heavy plate on top of the stuffed grapevines to keep them in place. 
10. Close the Instant Pot and set to Pressure Cooker to 45 mins on High. 
11. Manually release the pressure. 

VINE STUFFED LEAVES