Ingredients

1 lb (1 box) of Rotini
3 cups of beef broth (I used 3 tsp of Beef Better Than Bouillon + 3 cups of water)
2 cups of chicken or garlic broth (I used 2 tsp of Garlic Better Than Bouillon + 2 cups of water)
1-2 tsp of caraway seed
5.2 ounce of Boursin (or 5 ounces of a brick of cream cheese)
1/2 cup of Russian or Thousand Island dressing (I like Ken’s the best)
1 lb (16 oz) of sauerkraut, drained and squeezed
1 lb of Pastrami, pre-sliced into about 1/4″ strips and then diced up (or make my NY-style one here!)
2 cups of shredded Swiss or Mozzarella cheese

Instructions

Add the Rotini to the Instant Pot, followed by the broth and caraway seeds. Make sure the pasta is mostly submerged under the broth (it’s okay if some still peaks above the top)
Secure the lid and hit “Manual” or “Pressure Cook” for 5 minutes at high pressure. Quick release when done
Stir in the Boursin (or cream cheese) and Russian dressing until fully melded into the excess broth
Add the Pastrami, sauerkraut and shredded cheese and stir until the cheese becomes stretchy and combined with the sauce
Serve immediately and top with additional caraway seeds for garnish and a desired extra crunch
Enjoy with some buttered, toasted rye bread!


Jeffrey's Tips
Want to top the plated pasta with some additional sauerkraut? Go for it!

If you love Reubens, this will quickly become one of your favorite pastas ever!

Want to make your own AMAZING, NY Deli-Style Pastrami like Katz’s? Try my recipe here!

pasta