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Season the brisket pieces generously with salt and pepper, then lightly coat in flour.
Select the Sear/Sauté function on your Digital Multi-Cooker. Heat the olive oil, then sear the brisket in batches until browned on all sides. Remove and set aside.
In the same pot (still on Sear), add a touch more oil if needed. Add the garlic, ginger, chilli, lemongrass, and spring onion. Cook for 2–3 minutes until fragrant and softened.
Return the brisket to the pot along with the makrut lime leaves. In a bowl, whisk together the hoisin sauce, brown sugar, rice wine vinegar, soy sauce, and stock. Pour over the brisket.
Switch to the Pressure Cook function (Pot Roast), cover with the lid, and cook for 1 hour, or until the beef is fall-apart tender.
Once cooked, remove the brisket and shred it using two forks. Return to the pot and stir through the sauce. Let it sit for 10–15 minutes on warm to soak up all the flavour.