Instant Pot Corned Beef Reuben Sandwich
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.
Servings 8
Calories 471kcal
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
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.
Nutrition
Serving: 1sandwich | Calories: 471kcal | Carbohydrates: 30g | Protein: 22g | Fat: 24g