I’ve been “Instant Pot-ing” it up lately. Ha!…it’s a thing! A few of the first recipes I made in the instant pot were not very instant-y if you know what I mean. Both the Instant Pot cheesecake and the Instant Pot potato salad needed to be chilled in the fridge, so there’s still a bit of wait time involved after the cook time.
I think the instant pot works it’s best magic at dinner time. Things that might take all day in the slow cooker can cook for a fraction of the time in the instant pot. Take corned beef for example…it needs many hours in the slow cooker, but only an hour and a half in the Instant Pot! We took the perfectly cooked corned beef and made Instant Pot Reuben Sandwiches, and they turned out awesome! You guys have to try them!
Give the uncooked corned beef a quick rinse, and then place it in the instant pot with the 2 cups of water and the spices that it comes, put the lid on set the steam release valve to the sealing position and let the instant pot come to pressure. The longer you leave it in after the cook time is up, the more tender it is.
We made a quick video so you can see it in action:
- 2.5 - 3lb. Corned Beef Brisket with the spice packet
- 2 Cups Water
- FOR THE SANDWICHES
- Rye Bread
- Thousand Island Dressing
- Sliced Swiss Cheese
- To cook the corned beef in the instant pot. Start by taking the corned beef brisket out of the packaging, and rinse it thoroughly in the sink.
- Place the beef brisket on the metal rack inside the inner stainless steel cooking pot of the instant pot.
- Pour the 2 cups of water over the beef into the pot. Sprinkle the spice packet (that was included in the packaging) over the beef .
- Secure the lid onto the instant pot making sure the steam release valve is in the sealing position.
- Set the timer to pressure cook for 1 hour and 30 minutes. When the time is up, give it more time to do a natural steam release, about 20 more minutes.
- To take it out carefully move the steam release valve to vent and then slowly remove the lid.
- Take the beef out and let it rest for a bit so the heat has time to escape and it’s not too hot to touch.
- With two forks shred the corned beef and remove and discard any fat.
- Now you are ready to make the sandwiches!
- Spread thousand island dressing on the inside of two pieces of rye bread.
- Add slices of Swiss cheese to one side and sauerkraut to the other side.
- Place shredded corned beef onto one side and put the two pieces of bread together to make a sandwich.
- You can toast it in a panini press or on a hot pan until toasted on both sides and the cheese is melted.
- Serve with potato chips and a pickle. Enjoy!
After all the corned beef was shredded we got to work on making the reuben sandwiches. We used our panini press to toast the sandwiches and make the swiss cheese all melty. They were so good! Here you can see we left this one on the panini press a little longer and the cheese really got melty!
If you love a good reuben sandwich, you’ll have to give this recipe a try!
More corned beef recipes we love: