Spread out the buckwheat on a rimmed baking sheet. Bake for about 10 minutes in a preheated oven at 300°F or until lightly browned.

Meanwhile, trim the head of cabbage to remove the core.

Steam the cabbage head core-side down in the Instant Pot using the steaming insert for about 10 minutes - until the outer leaves are wilted and soft.

Place the cabbage somewhere to cool.

Clean the Instant Pot and set to Saute / Normal.

Add the 2 Tablespoons of butter and fry the onion and garlic. When softened, add the pork or beef.

When the meat is no longer pink, add the buckwheat, 1 3/4 cups of water or stock and the bay leaf.

Pressure cook on High pressure for 3 minutes. After 10 minutes, do a natural release.

Remove the bay leaf and discard. Season with salt and pepper to taste and add dried chives (or herbs). Stir to combine the ingredients.

Separate out each leaf and trim larger leaves in half by removing the core. For small leaves, trim the outer stem so that it's easier to roll.

Using 3 to 4 Tablespoons of packed filling, make each cabbage roll as shown.

Layer cabbage scraps beneath the outer cabbage leaves to create a base inside the Instant Pot. Arrange cabbage rolls on top and layer with diluted tomato sauce.

Pressure cook on Manual using Less and Low pressure for 25 minutes. Do a natural release after 10 minutes.