Rinse the uncooked white rice until the water runs clear. Peel the garlic cloves and leave them whole. In a large bowl, mix the ground lamb, rice, allspice, and salt. Set aside while preparing the grape leaves and your work space.

Prepare a work space with 3 plates. Remove the grape leaves from the jar and gently squeeze them dry. Lay the grape leaves flat on one plate. The second plate will be for rolling the leaves and the third for keeping the rolled grape leaves until putting into the Instant Pot.

Lay one leaf flat, with the glossy side down. Cut off the stem and place 1 to 2 tablespoons of meat mixture on the bottom of the leaf, depending on its size. Roll the bottom edges of the leaf up and tuck them under the meat. Then turn in the sides and roll up, tucking the edges of the leaf in as you go. The rolled leaves will look like cigars.

Add the water and lemon juice to the inner pot. Stack the rolled grape leaves in the pot and add the garlic around them. The grape leaves should be tightly arranged next to one another with the seam side down so they don't loosen while cooking.

Close and seal the pressure cooker lid. Set to pressure cook on high for 10 minutes. When done, let complete a 10 minute natural release, then quickly release remaining pressure.

Let cool for a few minutes, then arrange on a serving platter. Sprinkle cooked garlic over the grape leaves and pour over some of the extra broth. Serve hot.