Pressure cooker brisket flavored with pomegranate molasses uses the same technique as my other instant pot brisket recipe, but with a Middle Eastern twist. Serve this brisket for Rosh Hashanah, Hanukkah, Passover or any time comfort food is on the menu!
This post contains Amazon affiliate links. As an Amazon Influencer, I earn from qualifying purchases. Your price is never affected.
Why you’ll love this recipe!
The steps for making pressure cooker brisket are similar to the steps for braising in the oven but it can all be done in one pot AND it just takes less time.
Ever since I started experimenting with pomegranate molasses, I've become a huge fan of the tart, tangy wallop of flavor it adds to so many dishes from appetizer to dessert. While pomegranate molasses' roots are in the Middle East, its flavor can work in dishes of all kinds including a classic pressure cooker brisket recipe.
To those not familiar with pomegranate molasses, think of it as akin to balsamic vinegar, flavor-wise and in how you use it. Use it straight up, in marinades, braises, salad dressings, cocktails and so much more.
Fresh pomegranates are in season only in the early fall, but the syrupy molasses is available all year long - you can make your own with a bottle of pomegranate juice and a pot for boiling or a buy a bottle online or in a specialty market.
Ingredients you’ll need
In this recipe I paired the pomegranate molasses with beef broth, red wine, a bit of honey to balance the tartness and a can of tomatoes to add even more heartiness to the braising/instant pot liquid. I start with a base of sautéed onions - I mean it's a brisket after all. And finish the dish with some vegetables - as simple as carrots and potatoes. Or you can use delicata squash, yam or sweet potato, or parsnip.
- Brisket: For this preparation, I recommend the first cut of brisket which should have a layer of fat but be fairly even in thickness and easy to cut into pieces that fit in the pressure cooker.
- Pomegranate Molasses: You can make your own homemade pomegranate molasses. You can also order a bottle of pomegranate molasses online or visit a local Middle Eastern market where they will always have a few brands on the shelf. I prefer molasses with no added sugar but don't worry if your bottle does. It will work just fine.
- Beef stock/broth: Homemade or store-bought is fine. I just watch for salt level and opt for a lower sodium product if I can.
- Red wine: Any dry red you have on hand from a pinot to a zinfandel to a cabernet will work just fine.
- Honey: Any honey, even if it's crystallized, will work just fine.
- Diced Tomatoes: One 14.5 ounce can is all you need - if it has added flavor like garlic, that's ok. I would stay away from the ones flavored with chilis. We are looking for the tomato flavor and texture but don't want them to overpower the other ingredients.
How to make this recipe
As I mentioned above, the steps for making beef brisket in the Instant Pot or pressure cooker are similar to the steps for oven-braised brisket but it can all be done in one pot AND it just takes less time.
1. Divide your brisket in equal size pieces that fit in your instant pot when stacked. Using the sauté mode on high, sear each piece of brisket on both sides and remove from pot.
2. While the brisket is searing, prepare the braising liquid ingredients.
3. Continuing on sauté mode, brown the onion.
4. Place brisket stacked on top of onions.
5. Pour braising liquid over the brisket and onions.
Email this recipe to me!
We'll email this post to you, so you can come back to it later!
6. Now turn on pressure mode for 60 minutes including a partial natural pressure release at the end.
7. After first pressure cook is done, remove brisket to slice it, add in vegetables, put the meat back in and finish the cooking.
8. When done, put the vegetables and meat on a serving plate or in a container to save for later and refrigerate.
Taste the braising liquid that remains in the pot and season it, if necessary. Optionally, you can also reduce it down by turning the pot back on sauté mode. This is not necessary but will further intensify the already excellent flavor of the remaining gravy.
I like to finish the dish with some fresh parsley and fresh pomegranate arils!
Expert Tips and FAQs
- Brisket is a tough cut of beef by nature. But it delivers wonderful flavor and will be quite tender when cooked properly.
- If possible, buy your brisket pre-trimmed and with an even thickness. It should still have a layer of fat on one side.
- If you by chance choose to buy a gigantic brisket at Costco, you will pay much less per pound but you will need to trim it. Count on an extra 20 - 30 minutes at least to prepare the meat. Or prepare it another time, portioning out what you will use for the instant pot and store it in the fridge until you are ready to cook.
- Pay close attention to the grain of the meat. When you slice it, you must slice across the grain and not with the grain. If you slice it with the grain it will be tough and fall apart. Look at the side of the meat without the fat and you can easily see the grain. Here is a great deep dive into the details of slicing a brisket.
- Prepare your brisket ahead of time if you can. When you refrigerate it, the fat congeals so you can remove it easily.
Yes! It freezes really well so go ahead and get your holiday cooking done early. Should be fine in the freezer for 2 - 3 months.
Yes! I think the flavor improves with a day or two of resting. You also get the added advantage of the fat congealing so you can easily remove it.
I have had my mom, who was the official brisket maker in our house for a very long time, taste the briskets I've made in the pressure cooker and she did not complain at all! We've done side by side tasting of a chuck roast cooked both ways. While there are visual differences, the flavor of both were excellent.
Other pomegranate molasses recipes
There are so many ways to use pomegranate molasses. If you buy or make it for the first time for this recipe, here are lots of other pomegranate molasses recipes to help you use up that jar. And a few highlights below!
Got leftover brisket? Try this brisket sandwich.
Check out my Amazon shop that includes some of my favorite food and food-related products. I am always updating it – please visit often. And let me know if you need specific products recommendations – I am happy to help!
Buy my cookbook now!
P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!
Pressure Cooker Brisket with Pomegranate Molasses
Beth LeeIngredients
- ¾ cup red wine zinfandel, pinot, or cab
- ¾ cup beef stock canned or homemade
- ½ cup pomegranate molasses
- 14.5 ounces diced tomatoes 1 can
- 2 tablespoons honey
- 4-5 lb brisket cut in smaller pieces to fit pressure cooker if needed
- 1 large onion thinly sliced
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon dried thyme
- 2 tablespoons olive oil
- 12 ounces baby carrots or sliced carrots optional
- 12 small red, white, or fingerling potatoes optional
Instructions
- Combine red wine, beef stock, pomegranate molasses, honey, and tomatoes in a medium bowl and set aside.
- Set the instant pot on sauté mode “high” and add the olive oil. Salt and pepper the brisket and brown it on both sides - about three minutes per side. Remove brisket.
- Turn sauté down to “normal” and add sliced onions to pan along with the thyme. Brown the onions, stirring frequently for about 3-5 minutes.
- Place brisket on onions – layering it as needed, then pour pomegranate molasses mixture over brisket. Close the lid and turn it on to “pressure cook” for 60 minutes.
- When 60 minutes is up, let it natural pressure release (NPR) for 10 minutes, then let it quick release for about four minutes or until the silver knob goes down.
- At this point, the meat should be almost tender. Remove and slice it across the grain (crucial to cut against the grain or it will be tough to chew even if it is cooked properly)
- If you are adding carrots and potatoes or any other root vegetable, add them into the pot, then put the meat back on top of the vegetables. If any of the meat is thinner and seems done, just slice it but don’t put it back in. Put the instant pot on for two more minutes of “pressure cook”. When it’s done, let it NPR again for 10 minutes, then quick release and the meat and vegetables should be ready to go.
- You can now either serve the brisket immediately or let it cool uncovered for about half an hour and refrigerate it to eat later. You can also optionally leave the gravy in the instant pot on sauté and reduce it down to instensify the flavor even further.
Notes
- You can freeze the brisket for later use. If I’m not eating it right away, I place it in a pan that I can use for reheating. I line up the slices of meat, add in the veggies and put some of the juice back in. If there is a lot of extra gravy, store it separately – it’s perfect to put out on the table when you serve the meat.
- If possible, buy your brisket pre-trimmed and with an even thickness. It should still have a layer of fat on one side.
- If you choose to buy a gigantic brisket at Costco, you will pay much less per pound but you will need to trim it. Count on an extra 20 - 30 minutes at least to prepare the meat. Or prepare it another time, portioning out what you will use for the instant pot and store it in the fridge until you are ready to cook
- Pay close attention to the grain of the meat. When you slice it, you must slice across the grain and not with the grain. If you slice it with the grain it will be tough and fall apart. Look at the side of the meat without the fat and you can easily see the grain.
- Prepare your brisket ahead of time if you can. When you refrigerate it, the fat congeals so you can remove it easily.
Nutrition
Enjoyed this post?
Sign up for my email list.
Cydney Crampton says
Superb and so easy to follow. Doesn’t your mom, Sandy, cut the brisket in slices and return it to the oven? The flavors were perfect. Looking forward to leftovers tomorrow night.
Beth Lee says
Yes! She is the one that taught me to cut it early! The best tip. Isn’t pomegranate molasses terrific? Brisket day 2 is the best! Happy holidays Cyd.
Christine Lemieux says
Great brisket tutorial, I have never made it!
Beth Lee says
Thanks Christine!- it's one of those cuts that if you handle it right, it is wonderful but if you don't, it can be tough and not so pleasant to eat. Let me know if you try it!
Carol Borchardt says
Oh, wow! I never thought to pair pomegranate with beef but now that I see your recipe, it sounds like a really lovely combination! I have personal chef clients who love brisket and would also love this!
Beth Lee says
You might want to check out my flank steak with pomegranate molasses - so unbelievably easy but so good - works equally well with lamb. They are not make-ahead dishes like this one but a super simple and flavorful way to use pom molasses and beef.
Tamara Andersen says
My mouth is watering just reading through the post Beth! I love the addition of pomegranate molasses to this brisket, and even better that you've used an Instant Pot! Pomegranate molasses adds so much complexity to savory dishes!
Beth Lee says
Thanks Tamara - I agree - the depth of flavor it adds is hard to match. I just love it!
Karen says
Oooooh brisket!! I need to try this recipe. The pomegranate and beef combination sounds sooooo delicious. Plus, the Instant Pot!
Beth Lee says
I usually make all my brisket for my annual Jewish New Year gathering as a traditional braise. I loved making this so much in the Instant Pot that I actually used it for 1/2 my brisket for the gathering.
Dorothy Reinhold says
Is it bad that I want that Pomegranate Molasses on everything? This dish is a stunner!
Beth Lee says
No not bad at all - once you taste the stuff - it's hard to stop using it!
Lynn says
I haven't had brisket in a very long time. This recipe is tempting me back with these delicious flavours.
Beth Lee says
You obviously are a master flavor maker so if you like the combo, I know it's a winner!
Liz says
Whoa, what amazing flavors in this brisket! And making it in the IP is always a bonus!
Beth Lee says
I actually made at least half of my brisket in the IP this year for my huge New Year's gathering - it comes out so good and just takes less time.