Pressure cooker pepperoncini brisket sandwich

Trim the fat cap of a brisket flat down to about a quarter inch or a little less, so it does not sit in a pool of fat.

Rub with a little oil, then season with salt and pepper.

Sear in the pressure cooker on the saute setting, fat side down first to color it and render some fat, four or five minutes a side.

Switch to pressure cook; add sliced pepperoncinis with their juice, some whole pepperoncinis, and cloves of garlic around the meat.

Lock the lid on sealing and pressure cook 55 minutes.

Meanwhile cook thinly sliced yellow onions in butter over medium-low, stirring every so often, about half an hour until caramelized; add salt and pepper after 15 to 20 minutes.

Let the pressure release naturally for 10 minutes, then release the rest manually.

Slice the brisket thin against the grain and return the slices to the cooking liquid.

Spread mustard on a crisp roll, add caramelized onions, the brisket and some pepperoncinis.