Instant Pot Corned Beef Reuben Sandwiches
Homemade Reuben Sandwiches from corned beef made in the Instant Pot that will rival a Jewish deli-in a fraction of the time! Just in time for St. Patricks Day or a March Madness party.
- 3.5 to 4 pounds corned beef brisket rinsed and drained
- Seasoning packet from corned beef brisket package
- 1 medium onion quartered
- Water (about 3 cups)
- 16 large slices rye or hearty white bread
- softened butter
- 1/2 cup Thousand Island or Russian Salad Dressing
- 2 cups sauerkraut
- 2 cups shredded Swiss cheese
Place the corned beef on the trivet inside a 6-quart Instant Pot and add the seasonings and onion.
Pour in just enough water to come half way up the brisket-that's all that's necessary and probably could get by with less.
Put the lid on the Instant Pot and seal the valve.
Set the Instant Pot to manual (high) pressure for 1.5 hours. For a 4 pound brisket, cook 1 hour 40 minutes.
Allow the pot to release naturally for 15 minutes and quick release. Remove the brisket to a cutting board and let cool to the touch.
Cut the brisket across the grain into slices or shred it.
Spread the salad dressing on both sides of the bread slices. Add sliced corned beef, sauerkraut, and cheese.
Heat a nonstick skillet or griddle until hot
Spread softened butter on the top piece of bread and place that side down in the pan.
Now, spread butter on the other side of the sandwich bread which will be on the top.
Cook 2 minutes or until the bread is lightly browned. Turn gently with a spatula and cook 1 to 2 minutes on the other side until lightly browned and the cheese is melted.