I do instapot pastrami with liquid smoke. Very easy. Pick up a bunch of corned beefs around st. patricks day when they go on sale and do them over the course of the year. Used the last back in August.
I’ve never done a pastrami but Corning beef is easy also. There are a lot of recipes on line. I use eye of round roasts because the are lean. It takes about 10 minutes to make the brine and 10 days in the fridge. I usually make 2 and freeze one. Briskets and thinner cuts take less time.
Making sauerkraut is easy too. Again, lots of recipes on line. That takes 2 to 4 weeks depending on how strong you like the flavor.