Thaw and rinse a 4-6 pound whole chicken and pat it dry using paper towels.

Brush the entire chicken with the olive oil and rub on the poultry brine.

Add a couple of tablespoons of extra virgin olive oil into the bottom of the Instant Pot and hit the sauté button.

When the Instant Pot is hot lay the whole chicken breast-side-down and brown for four (4) minutes.

Carefully turn the chicken over and brown on the other side as well.

Set the times for 20 minutes, place and lock the lid into place.

Push the pressure button and make sure the vent knob is not venting.

When the chicken is done insert an instant thermometer, make sure to insert it into the breast and not touching a bone. It should read 165°.

Remove the chicken from the Instant Pot and allow it to rest for ten (10) minutes. Use a very sharp knife and carve up the chicken meat, or use two forks and shred the meat and place into a bowl.

Toast the slider buns in a hot skillet. I brush each bun with a bit of melted unsalted butter and extra virgin olive oil.

Slice ham, grill onions, all of the prep work should be done ahead of time.

Build sliders using chicken, shaved ham, grilled onions, pickles and yellow mustard.

Lastly, add a slice or two (2) of Swiss cheese.

Serve and enjoy.