Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Instant Pot BBQ Brisket Sliders
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- Level: Easy
- Total: 1 hr 55 min
- Active: 30 min
- Yield: 9 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 454
- Total Fat
- 28 g
- Saturated Fat
- 9 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 11 g
- Protein
- 20 g
- Cholesterol
- 78 mg
- Sodium
- 610 mg
Meet your new favorite summer recipe that won't heat up your house! Here, brisket is crusted with plenty of peppercorns, then cooked in an Instant Pot to save time and keep you cool. Once you slice the meat and toss it in a homemade barbecue sauce, no one will believe you didn’t work all day for it. Tucked into sturdy, delicious pretzel buns with a crunchy, creamy broccoli slaw, these sliders are perfect for low-stress entertaining.
- Level: Easy
- Total: 1 hr 55 min
- Active: 30 min
- Yield: 9 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 454
- Total Fat
- 28 g
- Saturated Fat
- 9 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 11 g
- Protein
- 20 g
- Cholesterol
- 78 mg
- Sodium
- 610 mg
Ingredients
Brisket:
Slaw:
Barbecue Sauce:
For Serving:
Directions
Special equipment:
a 6-quart Instant Pot® multi-cooker- 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.
Cook’s Note
Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer's guide.
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