Instant Pot Corned Beef Reuben Sandwich is an easy pressure cooker recipe with braised corned beef brisket. These sandwiches are great to enjoy as leftovers to the St. Patrick’s Day holiday or for a quick weeknight dinner. This sandwich is loaded with sauerkraut, thousand island dressing on toasted rye bread.
First, you toast rye bread. You can either use a toaster or do this in a skillet. If you use a skillet, spray it with olive oil over medium-high heat. You can add the cheese slices on top of one of the bread slices so that the cheese melts while the bread toasts.
Next, load up your corned beef brisket.
From there, add the sauerkrout.
Then, spread thousand island dressing on the other toasted side of the bread. Top the sandwich. VOILA! That was pretty quick and easy, right?
Just look at that yummy dressing oozing from the side of this sandwich!
I love to make reuben sandwiches using the leftover corned beef. These sandwiches are such a tasty treat.
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Have you tried to make hard boiled eggs using your Instant Pot? This steamer from Amazon comes in HANDY!
What about cheesecakes and bread? This pan is my favorite!
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Instant Pot Corned Beef Reuben Sandwich
Instant Pot Corned Beef Reuben Sandwich is an easy pressure cooker recipe with braised corned beef brisket. These sandwiches are great to enjoy as leftovers to the St. Patrick's Day holiday or for a quick weeknight dinner. This sandwich is loaded with sauerkraut, thousand island dressing on toasted rye bread.
- 3-4 pound corned beef brisket
- 2-3 cups low-sodium chicken stock I used 3
- 2-3 garlic cloves chopped
- 1/2 onion sliced
- sliced rye bread
- 1-2 tbsp sauerkraut for each sandwich
- 1 tbsp thousand island dressing for each sandwich
- 2 slices swiss cheese for each sandwich
Place the trivet in the Instant Pot. This is the metal component that comes with the Instant Pot
Add the corned beef, chicken stock, 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 knives, shred the beef.
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. You can also add the bread and cheese to the microwave for 15-20 seconds if you prefer bubbling cheese.
Next, add the shredded corned beef. Then top with sauerkraut.
Spread the Thousand Island dressing on the other slice of bread. Top the sandwich.
I typically make reuben sandwiches using the leftover corned beef from my corned beef and cabbage dinner. This recipe has been prepared with leftovers in mind.