Instant Pot Brisket with Pomegranate Molasses
Serves 10
INGREDIENTS
¾ cup red wine, like zinfandel, pinot or cabernet
¾ cup beef stock
½ cup pomegranate molasses
14.5 ounces (1 can) diced tomatoes
2 tablespoons honey
2 tablespoons olive oil
4-5 pound brisket, cut in smaller pieces to fit Instant Pot if needed
1 large onion, thinly sliced
1 teaspoon kosher salt
½ teaspoon pepper
½ teaspoon dried thyme
12 ounces baby carrots or sliced carrots, optional
12 small red, white or fingerling potatoes, optional
DIRECTIONS
Combine red wine, beef stock, pomegranate molasses, tomatoes and honey in a medium bowl and set aside.
Set the instant pot on saute mode “high” and add the olive oil. Salt and pepper the brisket and brown it on both sides, about 3 minutes per side. Remove brisket. Turn saute down to “normal” and add sliced onions to pan along with the thyme. Brown the onions, stirring frequently for about 3 to 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 4 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).
Taste the braising liquid for flavor and add additional salt and pepper if needed. 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 2 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. Serve the brisket immediately. To intensify the flavor of the gravy, leave the gravy in the Instant Pot on saute and let it boil and reduce down further.
Or, let the brisket cool uncovered for half an hour and refrigerate it to eat later. You can also freeze the brisket for later use. After letting it cool for half an hour, put it in a freezer-safe pan. 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 is perfect to put out on the table when you serve the meat.