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.

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.

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.

Pressure cook on HIGH for 65 minutes.

Let the pressure drop NATURALLY and carefully remove lid. Transfer the meat to a cutting board and let rest for 10 minutes.

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.

Make the chipotle mayo by combining the mayonnaise, chipotle pepper seasoning and Worcestershire sauce in a small bowl.

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.