Directions

1. Remove corned beef from package and rinse in cold water. Place corned beef in large stock pot and cover with cold water. Cut corned beef in half to fit in stock pot, if needed. Place stock pot with corned beef in refrigerator for at least 4 hrs. After 4 hrs, remove corned beef from water and rinse a second time under cold water. Pat dry with paper towels; set aside.

2. In a small mixing bowl, combine black pepper, coriander, sea salt, garlic powder, onion powder, brown sugar, paprika, white pepper, cayenne pepper, allspice, and cloves. Rub half the dry rub over corned beef, completely covering entire surface.

3. Add water and steamer rack to pressure cooker. Place corned beef on steamer rack and close and lock lid. Set pressure cooker to "meat/stew" and press "start/stop".
4. When done, allow pressure cooker to naturally release pressure for 30 minutes, then do a quick release to make sure all pressure is released before opening lid. Carefully open lid. Allow the corned beef to cool to room temperature in the pressure cooker with lid open and pressure cooker turned off.
5. When corned beef is cool enough to touch, remove from pressure cooker and place on flat surface. Rub the remaining dry rub all over corned beef. Rub in well and make sure to get all surface areas. Wrap tightly in plastic wrap and put in refrigerator for at least 24 hrs.

6. Remove plastic wrap and place pastrami on a baking sheet and place in 250°F oven for 1 hr. When done, let rest for 15 minutes then slice thinly against the grain. Serve on rye bread with Dijon mustard, horseradish, and Swiss cheese.