Instant Pot Beet Leaf Holubtsi
Fillings are faster with the Instant Pot and it finishes off in the oven
- 2 onions finely chopped
- 1 stick or 1/2 cup unsalted butter or vegetable oil
- 2 cups sushi rice
- 2 cups water
- 1 cup dill chopped
- 2 bunches of beet leaves
- 2 cups whipping cream or heavy cream 10% MF
- 2 green onions chopped
Add the chopped onions and butter to the Instant Pot. Use the Saute function on Low to melt the butter. It heats up quickly so turn the heat off (Cancel) to avoid browning.
Set the Instant Pot to Manual on High Pressure for 10 minutes. Do a quick release.
Remove the cooked onions and drain in a sieve. Save the melted butter.
Divide the onions into 2 portions.
Rinse the sushi rice in cold water until the water runs clear. This should require about 10 minutes of agitation and draining.
Add the completely drained sushi rice to the Instant Pot with 2 cups of water.
Set the Instant Pot to Manual on High Pressure for 5 minutes. After it's finished, release the pressure after an additional 5 minutes.
Combine the rice, half of the chopped dill, half of the cooked onions with salt and pepper to taste.
Trim the stems off of each leaf
Combine about 2 tablespoons of the rice filling and form a tight ball (like nigiri)
Use one leaf to make each roll as shown above
Arrange rolls in a casserole dish with a lid
Heat the cream with the remaining cooked onions, and green onions on the stove on medium heat stirring constantly. When it comes to a boil, add the remaining dill and pour the entire mixture over the rolls.
Cover the casserole with a lid or foil.
Bake at 300°F for about an hour. Smachnoho!