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two slices of brisket on white plate with bowl of pomegranate molasses

Instant Pot Brisket with Pomegranate Molasses

Pomegranate molasses is a wonderful companion for instant pot brisket! It creates the tart and tangy portion of the cooking liquid, marrying perfectly with red wine, beef broth, honey, diced tomatoes and a pinch of thyme.
5 from 10 votes
Prep Time 30 mins
Cook Time 1 hr 22 mins
Total Time 1 hr 52 mins
Course Main Course
Cuisine Jewish Holiday Cooking, Middle Eastern
Servings 10
Calories 582 kcal


  • 3/4 cup red wine zinfandel, pinot, or cab
  • 3/4 cup beef stock canned or homemade
  • 1/2 cup pomegranate molasses
  • 14.5 ounces diced tomatoes 1 can
  • 2 tablespoons honey
  • 4-5 lb brisket cut in smaller pieces to fit IP if needed
  • 1 large onion thinly sliced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 2 tablespoons olive oil
  • 12 ounces baby carrots or sliced carrots optional
  • 12 small red, white, or fingerling potatoes optional


  • 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.
    Instant Pot Brisket finger pressing saute mode on IP
  • 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.
    Instant Pot Brisket onions after being sauteed in the IP
  • 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.
    braising liquid with tomatoes poured over instant pot brisket with pomegranate molasses
  • 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.
    Instant Pot Brisket showing 60 minute setting at high pressure
  • 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)
    Instant Pot Brisket slicing cooked meat on board to show grain
  • 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 and don’t put it back in. Put the instant pot on for two minutes of “pressure cook”. When it’s done, let it NPR again for 10 minutes, then quick release and it 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.
    pomegranate molasses brisket plated with vegetables
  • You can also freeze the brisket for later use. If I’m not eating it right away, I like to put it in a pan that I can use to heat it back up. 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.


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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