Soak grape leaves in water for 15 minutes, then place in strainer.
Mix together the washed and drained short-grain rice, dices tomatoes, onion, chopped parsley, olive oil, salt, seven spices, mint, and lemon. Taste it and adjust the salt if needed.
Be sure to save the juice of the rice and veggies mixture since you will use it to cook the grape leaves. You can place the rice and veggies in a strainer over a bowl to collect the juice or once you are finished rolling the grape strain the juice over the rolled grape leaves in the pot.
First, cut the small stem off the grape leaf then lay it flat on a hard surface, rough side facing up. Fill with about ½ tablespoon of stuffing.
Fold over the grape leaf to cover the stuffing and roll in once tightly.
Then, fold in from the left and right and continue rolling tightly. Place it in the instant pot or you can place it on a regular stovetop to cook over the stove.
Once finished, strain the juice of the rice mixture and add over the rolled leaves in the pot.
In a bowl, add the “broth mixture” ingredients listed above then mix, taste, and pour over the rolled leaves placed in the pot.
Set pressure cooker on brown rice mode for 18 minutes high.
Serve and enjoy.