https://www.foodnetwork.com/recipes/food-network-kitchen/barbecue-brisket-sliders-12671318

INGREDIENTS

Brisket:

1 1/2 pounds flat-cut brisket

1 tablespoon whole tri-color peppercorns, coarsely crushed

Kosher salt

1 tablespoon vegetable oil

2 cloves garlic, crushed

1 1/2 cups low-sodium chicken or beef broth

Slaw:

1/3 cup mayonnaise

1/4 cup sour cream

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1 teaspoon honey

1/2 teaspoon celery salt

One 12-ounce package broccoli slaw

Kosher salt and freshly ground black pepper

Barbecue Sauce:

3/4 cup ketchup

2 tablespoons apple cider vinegar

1 tablespoon yellow mustard

1 tablespoon packed dark brown sugar

1 tablespoon Worcestershire sauce

1 teaspoon molasses

1/4 teaspoon celery salt

Kosher salt

For Serving:

One 11-ounce package pretzel slider buns

DIRECTIONS

Special equipment: a 6-quart Instant Pot® multi-cooker

Cook’s Note: Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer’s guide.

For the brisket: Sprinkle the brisket evenly all over with the crushed peppercorns and 1 tablespoon salt; firmly press into the meat. Heat the oil in a 6-quart Instant Pot® set to saute mode (see Cook's Note) until shimmering. Add the brisket and cook, turning occasionally, until browned all over, about 8 minutes. Add the garlic and broth then follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 15 minutes.

After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the brisket to a cutting board to rest for 10 minutes before slicing thinly across the grain and then cutting into bite-size pieces. Pour the cooking liquid into a large liquid measuring cup and skim off the fat; reserve the liquid for the barbecue sauce.

For the slaw: Meanwhile, combine the mayonnaise, sour cream, Dijon, vinegar, honey and celery salt in a medium bowl and whisk well. Add the broccoli slaw, toss to combine and season with salt and pepper. Cover and refrigerate until ready to serve.

For the barbecue sauce: Return 1/2 cup of the reserved cooking liquid to the Instant Pot. Add the ketchup, vinegar, mustard, brown sugar, Worcestershire, molasses, celery salt and 1/2 teaspoon salt and set to saute mode. Bring to a boil and cook, stirring frequently, until reduced slightly, about 5 minutes. Add the sliced brisket, gently toss to coat, bring the sauce to a boil then immediately turn off the heat.

For serving: Split the slider buns. Put some slaw and brisket on each bottom bun. Top with more slaw and close the sliders with the top buns.