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.

Sounds good. Have you tried it? I’m not sure I could stand to buy brisket and not do it in the smoker, but this would certainly be faster.