Description
With sauerkraut, corned beef and swiss cheese this dish has the flavors from a Rueben sandwich in the form of a one pot dinner.
Ingredients
Scale
- 1 cup chicken broth
- 1 1/2 pounds red potatoes, cut into cubes
- 1 Tbsp dehydrated onion flakes
- 1 tsp garlic powder
- Salt and pepper
- 1 (16 oz) can or jar of sauerkraut, rinsed and drained
- 16 ounces chopped cooked corned beef
- 1 cup sour cream
- 1 Tbsp cornstarch
- 1 cup shredded Swiss cheese
Optional rye bread croutons:
- 2 slices of rye bread
- 1 Tbsp olive oil
Instructions
Instant Pot Instructions
- Pour broth into Instant Pot. Add in the potatoes, onion flakes, garlic powder. Lightly sprinkle the potatoes with salt and pepper. Dump sauerkraut and corned beef on top.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up you can perform a quick release immediately or you can let the pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- If you’d like to make the rye bread croutons then heat oil over medium high heat in a pan on the stove. Cut the rye bread into cubes and toss into the oil until browned and crispy. Set aside.
- Stir a half cup of the hot liquid from the pot into the sour cream to temper it. Stir the cornstarch into the sour cream until smooth. Stir the sour cream mixture into the Instant Pot. Turn Instant Pot to sauté setting. When sauce has thickened turn off sauté setting.
- Stir the cheese into the Instant Pot.
- Scoop onto plates and top with croutons (if you made them). If desired, drizzle with a bit of thousand island salad dressing to make the Rueben sandwich experience complete.
Slow Cooker Instructions
- Pour broth, potatoes, onion flakes, garlic powder into slow cooker. Lightly sprinkle the potatoes with salt and pepper. Add in sauerkraut and corned beef, stir.
- Cover and cook on high for 3 hours or on low for 4-6 hours, or until potatoes are tender.
- If you’d like to make the rye bread croutons then heat oil over medium high heat in a pan on the stove. Cut the rye bread into cubes and toss into the oil until browned and crispy. Set aside.
- Stir a half cup of the hot liquid from the slow cooker into the sour cream to temper it. Stir the cornstarch into the sour cream until smooth. Stir the sour cream mixture into the slow cooker. Turn slow cooker to high.
- When sauce has thickened stir in the cheese.
- Scoop onto plates and top with croutons (if you made them). If desired, drizzle with a bit of thousand island salad dressing to make the Rueben sandwich experience complete.
- Method: Instant Pot or Slow Cooker