When it comes to leftover corned beef recipes, nothing warms the soul better than Instant Pot Reuben Soup. Just like a Reuben Sandwich, but in soup form! Follow along with this easy recipe to make it tonight!
What is Instant Pot Reuben Soup?
Just like a Reuben Sandwich, but in soup form. Not familiar with the reuben? Man, are you missing out!
The traditional reuben is made with corned beef, sauerkraut, swiss cheese and thousand island dressing, pressed hot between rye bread. It's basically sandwich perfection. And as someone who went to school blocks from the world famous Zingerman's Deli in Ann Arbor, Michigan, I've eaten one or two in my day.
But this bit of joy is the same idea on a spoon. The normal ingredients are all present, but we add in some veggies so we can tell our friends it's basically a salad. It's easy, it's fast, and it's absolutely delicious.
Just want the recipe already? Scroll to the bottom of the page for the recipe card! Then, let us know what you think by leaving a rating and comment at the bottom of the page.
Mike's Recipe Rundown
- Taste: Just like a reuben sandwich, the saltiness of corned beef balances well against the acid from the pickled sauerkraut. The creamy broth smooth everything out. In my version, I use fresh dill to add some earthy-herbiness to the mix.
- Texture: We keep the beef a little chunky, while the cream gives us a thick-ish soup. Goes great with a crostini or croutons to provide the bread we always love.
- Difficulty - Medium: This isn't simply a dump it and forget about it Instant Pot recipe, but it's pretty close. A quick saute to wake up the flavors in our spices and veggies is all you need before letting the pressure cooker work it's magic!
- Pros: A creative take that any reuben sandwich lover will enjoy! An awesome, different meal to bring to a St. Patrick's Day party while drinking some Guinness or green beer.
- Cons: When it comes to sauerkraut, either you love it or you hate it. If you've read this far, you probably love it (like I do), so you're in luck. But there will be people who won't give this a shot just because of the sauerkraut.
- Would I make it again? Absolutely! I love making this not only around St. Patrick's Day, but also just when it's chilly outside and I need
Reuben Soup Tips and Tricks
- This is a great recipe for using up any leftover corned beef you have lying around. Whether it's after St. Patrick's Day or just a family meal, Reuben Soup is a great way to reinvent your leftovers.
- If you don't have any leftover corned beef, you can go a couple of routes. You can always buy a corned beef and cook it from scratch. In fact, you can cook it in your Instant Pot by adding in a cup of water and cooking it for 90 minutes on high pressure. Alternatively, you can chop high quality corned beef sandwich meat. Get a good brand - like Boar's Head - from the deli and ask them to slice it thick.
- Leftovers can easily be stored for another time, so don't shy away from making extra. You can store leftovers in the fridge for about 5 days, or store them in freezer-safe ziploc bags, flat for up to 5 months. To reheat, simply thaw in lukewarm water before heating in a pot until warm.
What do I need to make Instant Pot Reuben Soup?
Equipment wise, you pretty much just need an Instant Pot or similiar electric pressure cooker. As for ingredients, you'll need:
- 1 tbsp olive oil
- 1 cup shredded carrots
- 1 yellow onion (diced)
- 1 cup diced celery
- Kosher Salt
- Freshly Ground Black Pepper
- 1 lb cooked corned beef (chopped)
- 11 oz sauerkraut
- 1 bay leaf
- 2 sprigs fresh dill (chopped)
- 4 cups chicken stock
- ¼ cup cornstarch
- ⅓ cup cold water
- 1 cup heavy cream
- 12 oz swiss cheese (sliced)
Let's Make Instant Pot Reuben Soup
Develop some flavor!
Set Instant Pot to Saute: More. When display reads "Hot", add 1 tbsp olive oil and allow to heat for 30 seconds.
Add in shredded carrots, diced onions and diced celery and stir with oil. Season with a pinch of kosher salt and freshly ground black pepper. Saute until soft, about 3-4 minutes. Add diced corned beef, sauerkraut, bay leaf, chopped dill and cook for another minute.
Pour in one cup of chicken broth. When it begins to sizzle, use a spatula to scrape up any of the fond that has stuck to the bottom of the pot. That's full of flavor and we want to get all that into the soup!
Once you've scraped it all up, turn Instant Pot to Keep Warm and pour in remaining broth. Add another pinch of kosher salt and freshly ground black pepper.
Let's Get Cooking!
To close lid, first make sure lid is set to "venting", then twist lid shut. When the device chimes, twist vent to "sealing". Set Instant Pot to "Manual->High" for 10 minutes. When timer goes off, allow the Instant Pot to naturally release for 10 minutes.
If there's still pressure, twist vent to "venting to release remaining pressure. When pressure if released and indicator has gone down, carefully remove lid. Tilt it opposite you to release steam away from your face.
In a small bowl, whisk together cornstarch and cold water to make a slurry. Remove bay leaf from soup and pour in slurry. Stir together well.
In same small bowl, ladle in a spoonful of the soup and add heavy cream. Stir together for 30 seconds to bring cream up to temperature. This step will keep your cream from splitting.
Add mixed cream to Instant Pot and stir in with shredded swiss cheese. Set Pot to Saute: More and cook for 5 minutes more. Turn to Keep Warm when finished and serve immediately.
Ladle into individual bowls for serving. Serve with croutons, crostini or better yet, make a bread bowl for a truly fulfilling meal.
Instant Pot Reuben Soup
- Total Time: 60 minutes
- Yield: 8 people 1x
Description
Creamy Instant Pot Reuben Soup has all the ingredients of a Reuben Sandwich in soup form! A great recipe for leftover Corned Beef. Cooks in 10 minutes!
Ingredients
- 1 tbsp olive oil
- 1 cup shredded carrots
- 1 yellow onion (diced)
- 1 cup diced celery
- Kosher Salt
- Freshly Ground Black Pepper
- 1 lb cooked corned beef (chopped)
- 11 oz sauerkraut
- 1 bay leaf
- 2 sprigs fresh dill (chopped)
- 4 cups chicken stock
- ¼ cup cornstarch
- ⅓ cup cold water
- 1 cup heavy cream
- 12 oz swiss cheese (sliced)
Instructions
- SAUTE: Set Instant Pot to Saute: More. When display reads "Hot", add olive oil and allow to heat for 30 seconds. Add in carrots, onions and celery. Season with a pinch of kosher salt and freshly ground black pepper. Saute until soft, about 3-4 minutes.
- ADD MEAT: Add diced corned beef, sauerkraut, bay leaf, fresh dill and cook for another minute. Pour in one cup of broth. Use a spatula to scrape up any brown bits on the bottom of the pan, then add remaining broth. Add another pinch of kosher salt and freshly ground black pepper.
- SEAL AND COOK: Close lid and set Instant Pot to Manual: High for 10 minutes. When timer goes off, allow the Instant Pot to naturally release for 10 minutes. Release any remaining pressure manually before opening lid.
- FINISHING TOUCHES: In a small bowl, whisk together cornstarch and cold water to make a slurry. Remove bay leaf from soup and pour in slurry. Stir together well. In same small bowl, ladle in a spoonful of the soup and add heavy cream. Stir together for 30 seconds then add to soup along with shredded swiss cheese. Set Pot to Saute: More and cook for 5 minutes more.
- SERVING: Ladle into individual bowls for serving. Serve with croutons, crostini or better yet, make a bread bowl for a truly fulfilling meal.
Equipment
Buy Now →- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Main Course, Soup
- Method: Instant Pot
- Cuisine: Irish
Keywords: St. Patrick's Day Recipes, Corned Beef Recipes, Instant Pot Soup
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Just curious! When do you add the cheese?
Hi Susan! You add it at the very end, along with the cream.