If you love a good Reuben, you already know the magic is in that stack of tender corned beef, melty Swiss, tangy sauerkraut, and Thousand Island on toasted rye. Making the corned beef in the Instant Pot is my favorite shortcut because you still get that rich, slow-cooked flavor without babysitting a pot all day. I’ve been sharing comfort food recipes for over a decade, and I’m always looking for ways to make classic dishes easier without losing what makes them special.
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Most years around St. Patrick's Day I make Instant Pot Corned Beef and Cabbage. This dish is amazing in the Instant Pot!
Instant Pot Reuben Ingredients
- Corned Beef Brisket
- Broth
- Garlic
- Onions
- Eye Bread
- Sauerkraut
- Thousand Island Dressing
- Swiss Cheese
How to Make Instant Pot Corned Beef Reuben Sandwiches
- Prep the brisket: Place the corned beef brisket in the Instant Pot. Add the broth, garlic, and sliced onions to the pot.
- Pressure cook: Secure the lid and cook on High Pressure for 90 minutes. When the cook time is finished, allow a 10-15 minute natural release, then release any remaining pressure.
- Rest and slice: Remove the corned beef from the pot and let it rest for about 10 minutes. Slice it thin against the grain for the most tender texture.
- Prep the bread: Lay out slices of rye bread. Spread Thousand Island dressing on one side of each slice.
- Assemble the sandwiches: Layer sliced corned beef, sauerkraut, and Swiss cheese on a slice of bread. Top with another slice of bread, dressing side down.
- Toast the Reubens: Place the sandwiches in a skillet or griddle over medium heat. Toast for 3–4 minutes per side, until the bread is golden and the cheese is melted.
- Serve: Slice the sandwiches in half and serve warm.
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Instant Pot Corned Beef Reuben Sandwich
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I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Equipment
Ingredients
Corned Beef
- 3-4 pounds corned beef brisket
- 2-3 cups chicken broth Or any broth, I used 3 cups.
- 2-3 garlic cloves Minced
- ½ onion Sliced
Sandwich
- sliced rye bread
- 1-2 tablespoons sauerkraut for each sandwich
- 1 tablespoons thousand island dressing for each sandwich
- 2 slices swiss cheese for each sandwich
Instructions
Corned Beef
- Place the trivet in the Instant Pot. This is the metal component that comes with the Instant Pot
- Add the corned beef, chicken broth, onions, and garlic to the pot.
- Place the lid on the Instant Pot and seal. Cook for 90 minutes on Manual > High-Pressure Cooking.
- Do not perform a quick release when the Instant Pot indicates it is finished. Allow the steam to release naturally for 10 minutes.
- Release the steam. Open the pot and remove the beef. Set aside to cool.
- Using two forks, shred the beef.
Sandwich Preparation
- Toast the rye bread.
- Add the Swiss cheese on top of one of the bread slices while the toasted bread is still hot so that it melts.
- Next, add the shredded corned beef. Then top with sauerkraut.
- Spread the Thousand Island dressing on the other slice of bread. Top the sandwich.
- Serve!
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Yes. Deli corned beef will work if you want to skip cooking the brisket. Just ask the deli to slice it a little thicker so the sandwich still has that hearty Reuben texture.
Drain the sauerkraut well before adding it to the sandwich. Too much liquid will make the bread soft instead of nicely toasted.
For a true Reuben, yes. Toasting melts the Swiss cheese and gives the rye bread that crispy, golden crust that makes the sandwich so good.
Rye bread is the classic choice. It has a sturdy texture and a slightly tangy flavor that pairs perfectly with the corned beef and sauerkraut.
Yes. You can cook the corned beef in the Instant Pot up to 3–4 days in advance and store it in the fridge. Just slice and reheat when you’re ready to assemble the sandwiches.
Warm it in a skillet with a splash of broth or in the microwave covered with a damp paper towel. This helps keep the meat from drying out.
Slice it first, then store it in an airtight container or freezer bag for up to 2 months. Thaw in the fridge before reheating.
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Kate says
This is a great time-saving instant pot take on the Irish classic!
Emma says
This looks delicious! Like it came straight out of a new york deli 🙂 I'll have to make this at home!
Amanda says
Oh my gosh, this sandwich looks amazing!!
Karen @ Seasonal Cravings says
Reubens have always been my favorite sandwich and I've never thought to make them in the Instant Pot. Such a great idea, I can't wait to try this for my kids!
Jenni says
What an awesome meal for St. Patricks Day! This looks so delicious and love that it uses the instant pot!
Karen says
This looks great except for the shredded corned beef. Is there any way the corned beef brisket would come out of the Instant Pot so it could be sliced not shredded?
staysnatched says
It comes out whole. I shredded it.
Mandy says
When does the onion go in?
Lisa says
When do you add the onion?
staysnatched says
In Step 2.