Instant Pot Creamy Corned Beef Pasta {Like A Yummy Reuben In A Bowl!}

What could be better than a combination of two of my favorite dishes?  Creamy pasta and corned beef Ruben?  This savory, delicious Corned Beef Pasta, of course.  Sounds odd, but tastes divine!  

I completely get it.  Sounds like of odd, right?  

I was initially really skeptical at first myself, but am shook with just how delicious this Instant Pot Creamy Corned Beef Pasta really is.   

A savory combination of tender corned beef, swiss and cream cheese, Thousand Island dressing and elbow noodles – yes please!  This St. Patrick’s day dish will have your family or guests begging for seconds! 

It was the perfect way to use up additional corned beef we had left over the weekend.  Entertaining for St. Patrick’s day, too?  This corned beef pasta is the perfect dish to serve for a large crowd.  Simply double up the recipe, if needed.

As I noted below, you can either use your leftover corned beef or purchase directly at the grocery store from your deli counter.  If you do end up purchasing from the grocery, as your butcher to cute the meat into thicker slices.  Similarly, if you’d prefer a Russian Dressing over Thousand Island, go for it! 

And, did I mention, it also heats up well the following day?  Give it a try and let us know what you think!  

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TIPS FOR MAKING CORNED BEEF PASTA:

• To keep things simple, you can also use corned beef from the deli if you don’t have left over corned beef from your festivities.  
• As I noted below, my family is not a big fan of sauerkraut so we opted not to use for this particular recipe, but I have made it with it in the past.  The recipe below does call for it, but please feel free to omit.  The pasta is still really delicious without.  
• When cooking pasta in the Instant Pot, feel free to modify the pasta from the recipe.  Regardless of which pasta you choose, be sure to follow the cooking times indicated on the box of your pasta choice.  Whatever the box says- cut it in half and subtract 2 minutes.  For example, if the box says to cook for 10 minutes, you will cut that in half (5) and subtract 2.  All together you would cook for 3 minutes.
• I mention it below, but it’s worth repeating.  If for some reason the pasta initially looks watery or soupy, add all of the ingredients as the liquid will continue to thicken.  Also, continue to allow it to sit for a few minutes on warm, about 5 minutes, allowing the ingredients and liquid to continue to thicken further.  
• Bonus, this Creamy Corned Beef Pasta is as delicious the next day as a left over as the day of!

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If you’re looking for a few other Instant Pot recipes to try this week, here are a few of my favorites: 

• Instant Pot Olive Garden Zuppa Toscana Soup
• Instant Pot 5 Cheese Mac & Cheese Topped With Maple Bacon
• Instant Pot Creamy Garlic Parmesan Chicken Pasta

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 OUR FAVORITE INSTANT POT ACCESSORIES 

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INGREDIENTS FOR MAKING CORNED BEEF PASTA: 

• 1 pound pasta shells (I used elbow macaroni)
• 1 pound corned beef, cut into cubes or shredded (you can also use store bought corned beef from the deli.  Just ask them to cut it thicker).
• 1 teaspoon caraway seeds (optional.  I have used without before and the flavor is still really delicious)
• 2 cups sauerkraut (optional.  Feel free to exclude if your family does not care for it.  We did not use for this recipe)
• 3 cups chicken broth 
• 1/2 cup Thousand Island dressing 
• 6 ounces cream cheese, cubed 
• 1 tablespoon salt (or to taste) 
• 1 teaspoon garlic pepper (can also just use regular pepper) 
• 1 cup tightly packed shredded Swiss cheese

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HOW TO MAKE CORNED BEEF PASTA:

1. Turn on Instant Pot and set the function to ‘Pressure Cook’ on high.  
2. Add chicken broth and pasta.  Secure the lid onto your Instant Pot and Pressure Cook for 5 minutes.  
3. When the timer beeps, quick release allowing all of the pressure to release before carefully removing the lip.  NOTE:  Do not worry if the liquid is somewhat soupy.  You will want this extra liquid when adding the next ingredients.  
4. Add cream cheese and stir until mostly mixed.  
5. Add Thousand Island dressing, salt, garlic pepper, corned beef and sauerkraut and stir together.  NOTE: if you find your pasta is not as creamy as you might like, slowly add a bit more chicken broth to the mix and stir until desired consistency. 
6. Add shredded swiss cheese and stir until mixed well. 
7. Serve and enjoy!  

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Instant Pot Creamy Corned Beef Pasta

5 from 1 vote

SERVES/MAKES: 6 people

Ingredients:

• 1 pound past shells (I used elbow macaroni)
• 1 pound corned beef, cut into cubes or shredded (you can also use store bought corned beef from the deli. Just ask them to cut it thicker)
• 1 teaspoon caraway seeds (Optional. I have used with and without and it's delicious either way)
• 2 cups sauerkraut (Optional. Feel free to exclude if your family does not care for)
• 3 cups chicken broth
• 1/2 cup Thousand Island dressing
• 6 ounces cream cheese, cubed
• 1 tablespoon salt (or to taste)
• 1 teaspoon garlic pepper (you can also use regular pepper, if needed)
• 1 cup tightly packed shredded Swiss cheese

Instructions:

• Turn on Instant Pot and set the function to 'Pressure Cook' on high.  
• Add chicken broth and pasta.  Secure the lid onto your Instant Pot and Pressure Cook for 5 minutes.  
• When the timer beeps, quick release allowing all of the pressure to release before carefully removing the lip.  NOTE:  Do not worry if the liquid is somewhat soupy.  You will want this extra liquid when adding the next ingredients.  
• Add cream cheese and stir until mostly mixed. 
• Add Thousand Island dressing, salt, garlic pepper, corned beef and sauerkraut and stir together.  NOTE: if you find your pasta is not as creamy as you might like, slowly add a bit more chicken broth to the mix and stir until desired consistency. 
• Add shredded Swiss cheese and stir until mixed well. 
• Serve and enjoy!

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