Pressure Cooker Brisket with Pomegranate Molasses
Beth LeePressure 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!
Ingredients
- 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
Tried this recipe?Let us know how it was!