Description
A delicious corned beef sandwich made with tender shredded beef, melted Swiss cheese, and tangy sauerkraut.
Ingredients
Scale
- 3–4 pounds corned beef brisket
- 2–3 cups chicken broth
- 2–3 cloves garlic (minced)
- 1/2 onion (sliced)
- 8 slices rye bread
- 1–2 tablespoons sauerkraut (for each sandwich)
- 1 tablespoon thousand island dressing (for each sandwich)
- 2 slices Swiss cheese (for each sandwich)
Instructions
- Place the trivet in 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.
- 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
- This recipe yields multiple sandwiches, adjust ingredients based on desired servings.
- For best results, allow the beef to cool before shredding to avoid burns.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Sandwiches
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 2g
- Sodium: 1400mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg