Are you ready to transform an ordinary meal into a mouthwatering culinary adventure? Imagine tender, perfectly cooked corned beef, nestled between crispy, golden-brown rye bread, oozing with melted Swiss cheese and tangy sauerkraut - all prepared with the magical convenience of an Instant Pot. This Reuben sandwich isn't just a recipe; it's a flavor explosion that will transport you straight to deli heaven in just 100 minutes!
Prep Time: 10 mins
Cook Time: 90 mins
Total Time: 100 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 3 lb corned beef brisket
- 1 onion, quartered
- 2 cups beef broth
- 8 slices rye bread
- 8 slices Swiss cheese
- 1 cup sauerkraut
- Thousand Island dressing
Instructions
- Begin by gathering all your ingredients: 3 lb corned beef brisket, 1 quartered onion, 2 cups beef broth, 8 slices of rye bread, 8 slices of Swiss cheese, 1 cup of sauerkraut, and Thousand Island dressing.
- Place the corned beef brisket in the Instant Pot. Add the quartered onion on top of the brisket.
- Pour in the 2 cups of beef broth, ensuring the brisket is partially submerged. This will help keep the meat moist during cooking.
- Seal the Instant Pot lid and set the valve to the sealing position. Select the 'Manual' or 'Pressure Cook' setting and adjust the time to 90 minutes. The pot will take some time to come to pressure before the cooking time begins.
- Once the cooking cycle is complete, allow the pressure to release naturally for about 10-15 minutes, then carefully switch the valve to the venting position to release any remaining pressure. Open the lid once the pressure has fully released.
- Remove the corned beef brisket from the pot and let it rest for about 10 minutes on a cutting board. This will make it easier to slice.
- While the brisket is resting, preheat a skillet or griddle over medium heat.
- Slice the corned beef against the grain into thin slices.
- To assemble the Reuben sandwiches, take two slices of rye bread and layer them with Swiss cheese, a generous portion of sliced corned beef, and a spoonful of sauerkraut. Drizzle with Thousand Island dressing before topping with another slice of Swiss cheese and the second slice of rye bread.
- Once the skillet is heated, place the assembled sandwiches on the skillet. Grill each side for about 3-4 minutes, or until the bread is golden brown and the cheese is melted. Press down gently with a spatula to ensure even grilling.
- Remove the sandwiches from the skillet and let them cool for a minute before slicing them in half.
- Serve the Reuben sandwiches warm with additional Thousand Island dressing on the side for dipping, if desired. Enjoy your delicious Instant Pot Corned Beef and Reuben Sandwich!
Tips
- Choose a high-quality corned beef brisket with good marbling for maximum tenderness.
- Always slice the corned beef against the grain to ensure the most tender, melt-in-your-mouth texture.
- For extra crispiness, butter the outside of your bread before grilling the sandwich.
- Let the corned beef rest after cooking to help retain its juices and make slicing easier.
- Use fresh, high-quality sauerkraut for the most authentic flavor profile.
- Don't rush the natural pressure release - it helps keep the meat incredibly moist.
- If you like extra tang, add a bit more Thousand Island dressing or a splash of mustard.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 35g
Protein: 45g
Fat: 38g
Saturated Fat: 15g
Cholesterol: 140mg
