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BBQ Brisket Sandwiches with Chipolte Mayo
Prep Time
10 mins
Cook Time
1 hr
Natural Release
15 mins
Total Time
1 hr 25 mins
These BBQ Brisket Sandwiches will have juice dripping down your chin, but you won't mind. Using your pressure cooker to get the flavorful brisket tender works like a charm.
Course: Entrées, Sandwiches
Cuisine: American, mexican
Keyword: Classic Sandwiches, Chipotle Peppers, Brisket, Beef, Pressure Cooker, Instant Pot, Sandwhich Spread
Servings: 4
Calories: 1288 kcal
Author: Meredith Laurence
  • 3 pound beef brisket
  • 1 tablespoon smoked paprika
  • 2 teaspoon salt
  • 1 teaspoon chipotle pepper seasoning
  • 1 teaspoon freshly ground black pepper
  • 2 onions sliced
  • 1 cup chili sauce
  • 1 cup ketchup
  • 1 cup beef stock
  • 2 tablespoons Worcestershire sauce
  • ½ cup brown sugar
  • ½ cup apple cider vinegar
Chipolte Mayo
  • ½ cup mayonnaise
  • 1 teaspoon chipotle pepper seasoning
  • 1 tablespoon Worcestershire sauce
  • 4 ounces provolone cheese sliced
  • 4 long hoagie rolls toasted
  1. Combine the smoked paprika, salt, chipotle pepper seasoning and freshly ground black pepper in a small bowl. Rub the spice mixture on all sides of the brisket.
  2. Pre-heat the pressure cooker using the BROWN setting. Sear both sides of the brisket until nicely browned. Remove the brisket from the cooker and set it aside. Add the onions and cook for 2 minutes.
  3. Combine the chili sauce, ketchup, beef stock, Worcestershire sauce, brown sugar and apple cider vinegar in another bowl and set it aside. Return the browned brisket to the pressure cooker, tucking it into the onions. Pour the sauce mixture on top. Cover and lock the lid in place.
  4. Pressure cook on HIGH for 65 minutes.
  5. Let the pressure drop NATURALLY and carefully remove lid. Transfer the meat to a cutting board and let rest for 10 minutes.
  6. While the meat rests, skim the grease off the top of the liquid in the cooker. Return the cooker to the BROWN setting and bring the liquid to a simmer to reduce and thicken.
  7. Make the chipotle mayo by combining the mayonnaise, chipotle pepper seasoning and Worcestershire sauce in a small bowl.
  8. Thinly slice the brisket against the grain. Spread a little of the chipotle mayo inside the toasted hoagie rolls. Place a slice or two of provolone cheese on the rolls and top with warm slices of brisket. Finish with some of the onions and sauce over the top.
Nutrition Facts
BBQ Brisket Sandwiches with Chipolte Mayo
Amount Per Serving
Calories 1288 Calories from Fat 513
% Daily Value*
Fat 57g88%
Saturated Fat 17g85%
Cholesterol 242mg81%
Sodium 3880mg162%
Potassium 2014mg58%
Carbohydrates 100g33%
Fiber 7g28%
Sugar 56g62%
Protein 88g176%
Vitamin A 2200IU44%
Vitamin C 19.1mg23%
Calcium 319mg32%
Iron 20mg111%
* Percent Daily Values are based on a 2000 calorie diet.