Pastrami Recipe Instant Pot: Pressure-Cooked Deli-Style Flavor

Achieving deli-quality pastrami at home is simpler than you think, especially with an Instant Pot. This method transforms a basic brisket into tender, flavor-packed slices with minimal effort.

I perfected this after years of trial and error, focusing on a precise brining process and the right spice blend. The pressure cooker locks in moisture while infusing the meat with bold, aromatic flavors.

The result is tender, juicy pastrami with a perfectly seasoned crust. It slices beautifully and delivers that classic deli taste without the long wait.

Ideal for sandwiches, charcuterie boards, or as a centerpiece for Sunday family dinners. Here’s how to make it.

Ingredients for Pastrami Recipe Instant Pot

A brisket, bold spices, and your Instant Pot. Deli-quality in hours, not days.

The brisket is everything here. Flat cut stays tender under pressure—point cut can get too fatty. Look for good marbling but trim visible fat to 1/4-inch. Costco or Whole Foods have great options, but any butcher can order it. For the spices, Penzeys is my go-to for coriander and mustard seeds (their quality is unmatched). Buy them whole and toast just before crushing.

No brisket? Beef chuck roast works in a pinch (cut into 2-inch chunks). Swap the brown sugar for honey or maple syrup in the brine. Missing a spice? Pre-made pickling spice covers most bases. The vinegar can be white wine vinegar if that’s what’s in your pantry. Just don’t skip the peppercorns—they’re non-negotiable for that classic pastrami crust.

Pastrami freezes like a dream. Slice it first, then layer with parchment between pieces—good for 3 months. Brined brisket keeps in the fridge for 5 days before cooking. Leftovers? 4-5 days in the fridge, but it’s best fresh (the crust softens over time).

Step-by-Step Instructions for Pressure-Cooked Pastrami

Here’s the method I use to transform beef brisket into tender, flavorful pastrami right in the Instant Pot.

Step 1: Create the Brining Solution

In a large pot, combine the 0.5 cup Kosher Salt, 0.25 cup Brown Sugar, 2 tbsp Black Peppercorns, 1 tbsp Coriander Seeds, 1 tbsp Mustard Seeds, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 1 tbsp Paprika, and 4 whole Bay Leaves with 2 cups Beef Broth, 0.25 cup Apple Cider Vinegar, and 1 cup Water.

Bring this mixture to a boil, then reduce heat and simmer for 5 minutes to let the spices bloom and the sugar fully dissolve. You’ll smell the aromatic blend as it develops—this is the foundation of your pastrami flavor. Remove from heat and let it cool completely before using.

Step 2: Brine the Beef Brisket

Place the 3 lb Beef Brisket in a large container or resealable bag and pour the cooled brining solution over it. Make sure the brisket is fully submerged in the liquid. If needed, add a bit more water to cover it completely.

Refrigerate and let it brine for 5 days, turning the brisket once daily to ensure even curing. This extended brining time is crucial for developing that classic pastrami flavor and texture. The meat will become slightly firm to the touch and take on a deep, spiced aroma as it cures.

Step 3: Rinse and Prepare for Pressure Cooking

After brining, remove the brisket from the solution and rinse it thoroughly under cold water to remove excess salt. Pat it dry with paper towels—this prevents the surface from becoming too salty during cooking.

Place the brisket in your Instant Pot and add enough fresh water to cover the bottom of the pot by about 1 inch. This creates the steam needed for pressure cooking. The brisket should sit on the trivet above the water level to allow even cooking without boiling.

Step 4: Pressure Cook to Tender Perfection

Secure the lid on the Instant Pot and set it to cook on high pressure for 90 minutes. It will take about 15-20 minutes to come to pressure before the cooking time begins.

Once the cooking time is complete, allow the pressure to release naturally for 15 minutes, then quick-release any remaining pressure. The brisket should be fork-tender when done—you’ll know it’s ready when a fork slides in easily with no resistance. This pressure cooking method infuses the meat with moisture and tenderness.

Step 5: Rest and Slice for Serving

Carefully remove the brisket from the Instant Pot and transfer it to a cutting board. Let it rest for 10-15 minutes before slicing—this allows the juices to redistribute for maximum flavor and moisture.

Slice the brisket thinly against the grain for the most tender results. Each slice should have a beautiful, deep color and a slightly tacky surface from the spices. Serve warm on rye bread with mustard, or use in your favorite pastrami recipes. The flavor will be rich, slightly tangy, and perfectly spiced throughout.

Make-Ahead Tips for This pastrami recipe instant pot

Brining Ahead

You can prepare the brining solution up to 2 days ahead and store it in the fridge. I often make mine on Sunday to use midweek. Just ensure it’s completely cooled before adding the brisket. This helps the curing process start immediately. 💡

Pre-Brined Brisket

If you find pre-brined brisket at your local butcher, you can skip the 5-day brining step. Simply rinse it, pat dry, and proceed with pressure cooking. This cuts your prep time significantly while still delivering great flavor.

Freezing Before Cooking

After brining and rinsing, you can freeze the brisket for up to 2 months. Thaw it in the fridge overnight before cooking. I use vacuum-sealed bags to prevent freezer burn and maintain moisture.

Batch Cooking

Double the recipe and cook two briskets at once in a 8-quart Instant Pot. Stack them on the trivet with a 1-inch gap between pieces. Add 5 extra minutes to the cooking time for even doneness.

Post-Cook Storage

Cooked pastrami keeps in the fridge for 4-5 days. Slice before storing to make sandwich prep easier. I layer slices with parchment paper in an airtight container to prevent sticking. ❄️

Reheating Tips

For best results, reheat slices in a skillet with 2 tbsp water or broth over medium-low heat for 3-4 minutes. This revives the moisture and flavor beautifully.

Frequently Asked Questions