Brisket is at it’s very best when it’s dripping with barbecue sauce and served on a bun. Brisket usually takes several hours to cook, but you can speed things up by using our Pressure Cooker Beef Brisket recipe.

Yield: Makes 6.



  • 1 tbsp canola oil
  • 6 cups sliced onions
  • 3 cups shredded Pressure Cooker Beef Brisket
  • 1 cup barbecue sauce
  • 6 tbsp whole grain mustard
  • 6 whole wheat hamburger buns
  • 6 slices cheddar cheese or Monterey Jack cheese with jalapeno


  1. Heat oil in a large non-stick frypan over medium heat. Add onions and cook, uncovered, stirring occasionally, until golden brown and reduced, about 17 minutes. Remove from heat. Transfer onions to a heatproof bowl; cover and set aside.
  2. Add Pressure Cooker Beef Brisket and barbecue sauce to same frypan; cook, stirring, over medium heat, until combined and heated through. Remove from heat.
  3. Spread 1 tbsp mustard on each bottom half of buns. Dividing equally, top bottoms with brisket mixture, onions and cheese. Cover with top halves of buns.
Nutritional analysis per sandwich:


596 calories, 31.8 g fat, 29.8 g protein, 48.9 g carbohydrate, 5.9 g fibre, 1223 mg sodium