Pressure Cooker Brisket with Pomegranate Molasses

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!

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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.

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.

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.

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Pressure Cooker Brisket with Pomegranate Molasses

Beth Lee

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!

4.91 from 11 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 22 minutes mins

Total Time 1 hour hr 52 minutes mins

Course Main Course

Cuisine Jewish Holiday Cooking, Middle Eastern

Servings 10

Calories 582 kcal

Ingredients

  

1x2x3x

• 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

Calories: 582kcalCarbohydrates: 61gProtein: 43gFat: 17gSaturated Fat: 5gCholesterol: 112mgSodium: 494mgPotassium: 1996mgFiber: 6gSugar: 17gVitamin A: 4757IUVitamin C: 28mgCalcium: 64mgIron: 6mg

Keyword Brisket, Instant Pot

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