Vegan Instant Pot: Mushroom-Stuffed Chard Rolls Recipe

Vegan Instant Pot: Mushroom-Stuffed Chard Rolls Recipe - Cabbage rolls are an Eastern European comfort-food staple, but they are incredibly time-consuming and tedious to prepare, mostly due to the steps required to soften and separate the leaves from a whole head of cabbage. Steaming a bunch of chard is much easier, and much faster. This recipe is cooked in a stacked metal container (available through Instant Pot), so you end up with two pans of rolls. Serve them all at once, or set aside one pan and keep, refrigerated, for up to 3 days.

Serves 4 to 6
Vegan Instant Pot: Mushroom-Stuffed Chard Rolls Recipe

Ingredients for Vegan Instant Pot: Mushroom-Stuffed Chard Rolls Recipe:

Rolls
  • 2 bunches chard (about 1 pound; see Note), stems cut off at the base of the leaves and reserved
  • 1 pound (about 24 medium) cremini mushrooms
  • 1 yellow onion, peeled
  • 2 zucchini, trimmed
  • 2 carrots, peeled
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup long-grain white rice
  • 2 tablespoons tomato paste

Sauce
  • 1 (8-ounce) can tomato sauce
  • 1½ cups water
  • 2 tablespoons white wine vinegar
  • 1 tablespoon vegan Worcestershire sauce
  • 2 tablespoons turbinado or organic cane sugar

Directions for Vegan Instant Pot: Mushroom-Stuffed Chard Rolls Recipe:

  1. To make the rolls: Pour 1 cup water into the Instant Pot and place the wire metal steam rack in the pot. Stack the chard leaves on the rack, pressing them down gently so they fit in the pot.
  2. Secure the lid and set the Pressure Release to Sealing. Select the Steam setting and set the cooking time for 0 (zero) minutes at low pressure. (The pot will take about 10 minutes to come up to pressure, which will be enough time for the chard to wilt.)
  3. While the chard is cooking, working in two or three batches, depending on the size of your food processor, add the mushrooms to the processor and pulse about five times, until finely chopped. Transfer to a large bowl. Cut the onion and chard stems into 1-inch pieces, then combine them in the food processor and pulse about five times, until finely chopped. Transfer to the bowl with the mushrooms. Fit the food processor with the shredding disk, then shred the zucchini and transfer to the bowl. Then, shred the carrots and transfer to the bowl. (Alternatively, you can finely chop the mushrooms, chard stems, and onions with a knife, and grate the zucchini and carrots on the large holes of a box grater.)
  4. When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and, and wearing heat-resistant mitts, grab the handles of the steam rack, lift out the rack, and set it on a plate. Lift out the inner pot, discard the water, and return the inner pot to the housing.
  5. Press the Cancel button to reset the cooking program. Then select the Sauté setting and add the oil, salt, pepper, and finely chopped vegetables, setting the large bowl aside. Cook for 15 minutes, stirring occasionally, until most of the liquid released by the vegetables evaporates and the vegetables have cooked down quite a bit. Wearing heat-resistant mitts, lift out the inner pot. Press the Cancel button to reset the cooking program. Stir the rice and tomato paste into the vegetables, then transfer back to the bowl.
  6. Rinse out the inner pot, then return it to the housing. Pour in 1½ cups water. Have ready the double-stacked stainless-steel pans.
  7. Lay a chard leaf, veiny-side up, on a clean work surface, with the wide end nearest you. Scoop ¼ cup of the vegetable and rice mixture onto the wide end, fold in both sides of the leaf toward the filling, then roll up the leaf, enclosing the filling completely. Set the stuffed leaf, seam-side down, in one of the pans. Repeat with the remaining chard leaves and vegetable mixture, using the second pan when the first one is full. You may have extra vegetables; leave them in the bowl.
  8. To make the sauce: Add the tomato sauce, water, vinegar, Worcestershire, and sugar to the bowl with any remaining vegetables and stir to combine.
  9. Ladle half the sauce over the stuffed rolls in each pan. Stack the pans, cover with their lid, and secure the metal sling around the pans. Holding the handles of the sling, lower the stack into the Instant Pot.
  10. Secure the lid and set the Pressure Release to Sealing. Select the Manual or Pressure Cook setting and set the cooking time for 30 minutes at high pressure. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)
  11. When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release the remaining steam. Open the pot and, wearing heat-resistant mitts, use the sling’s handle to lift the stacked pans out of the pot. Unclasp the sling and unstack the pans, being careful not to get burned by the steam.
  12. Using a flexible spatula, transfer two or three rolls to each individual plate. Serve immediately.

Chard leaves and other cooking greens vary widely in size. For this recipe, use small to medium leaves, with the leaf portions measuring about 8 inches long. If your chard leaves are very large, cut them in half crosswise before steaming. If you like, use collard greens instead of chard.

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