If you use a 2-3 pound cut, reduce the cooking time to 55-60 minutes! Because pastrami tastes EVEN BETTER the next day (if that's possible), I suggest making it the day or night before serving and then, once sliced, transfer it to a foil dish and let it sit soaked in the sauce in the refrigerator covered with foil. Then, when you're ready to serve, reheat in the oven for about 30 minutes or so at 350 degrees. It freezes well, too!
Take the meat and cut it in half against the grain so that it separates in two.
Rub each side of the meat with salt so that it is coated.
Turn the burner on high and in a large skillet (or in your OAP on "Sauté on the "More" or "High" setting, but the skillet is easier for this because of the size and even heat), get it hot and then sear each side of the meat until browned or slightly charred. About 2-4 minutes per side depending on your stove/pan. Just keep an eye on it and check it to make sure you don't overcook it. If it sears in your OAP, remove the pot from the appliance, rinse it, dry it, and return it to the OAP when you're done.
With the rack in the pot, cover half of the meat (fat side up) and top with about half of the onions.
Then, in a crisscross pattern, place the other half of the lacaré (also fat-side up) over the onions and the other half of the meat. We're leaving it fat-side up so the juices from the fat flow through the meat as it cooks, making it super moist and flavorful.
Prepare the sauce by combining water, ketchup, brown sugar, vinegar, and garlic.
Cover with all the sauce and then add the remaining onions to the top of the meat and up the sides of the pot if there is room.
Secure the lid and press "Manual" or "Pressure Cook" High Pressure for 75 minutes if you want it SUPER tender (like shredded, tender) or 65 minutes if you want it tender, but a little firmer
When you are finished, do a 15-minute natural release followed by a quick release.
Because they will be very tender, CAREFULLY transfer the meat halves to a cutting board (again, fat-side up) and let them COOL for a full 30 minutes.
If you decide to cut it into strips immediately before it finishes cooling, it will fall apart, which is fine, but some people really like those long slices of meat.
What you CAN do now is easily remove the unwanted fat and discard it (or leave it on if you like)
Meanwhile, as the meat cools, make your cornstarch slurry and press "Keep Warm/Cancel" and then press "Sauté" and adjust to "High" or "More" and bring the sauce to a simmer.
Add the cornstarch slurry to the simmering sauce and stir well. Let it boil for 2 minutes, then set the pot to the "Keep Warm" setting. The sauce will thicken slightly as the meat cools.
Once the meat has cooled and is easier to slice, using a good, sharp knife, slice the meat against the grain (i.e., in the opposite direction to where the strips of meat are going). Cut into strips or chunks. Whatever you like!
If the meat seems dry, don't be fooled! We'll take our sliced meat and carefully add it back to the OAP and marinate it in that delicious sauce for a few minutes (still on the "Keep Warm" setting). Let it sit there for a good 5-10 minutes or so.
Place the meat in a serving dish and cover with the sauce.
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