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.