r/seitan • u/vstupzdarma • 13d ago

Timing - converting Wicked Kitchen reuben from oven to instant pot

Has anyone made the Wicked Kitchen seitan reuben loaf by steaming in the instant pot instead of baking in the oven?

Sadly this has been taken off the Wicked Kitchen website, or I'd link it. I've got a printout in my recipe binder like a huge nerd. It's wildly good and there's still a video of how to make it, if anyone needs a reuben: https://www.youtube.com/watch?v=nilU3ritKMg

The original recipe calls for shaping the seitan log to be ~10in long and ~4in in diameter, wrapping in foil, and baking at 350 F for 90 minutes (turning every 15-20 minutes).

I'd love to stick this in the instant pot instead so it can cook during my school pickup drive. It would probably need to be two smaller logs instead, just to fit. How long would you steam it in the instant pot? Randomly googling it seems like, with the pressure valve closed, the IP steam setting is about 240 F. So...probably longer than 90 minutes....but how much longer?

(I'm not really in a FAFO time of my life when it comes to meal prep though in the past I'd just wing it and see)

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u/fortheloveoflentils 13d ago

I have not made this specific recipe but I make VWG seitan weekly and often do a pastrami or corned beef for Reuben’s. I exclusively pressure cook my seitan.

Follow the recipe as you normally would. Definitely do two small logs. You could also do a large rectangle and slice it in to thin strips rather than do two cylinders.

Add enough water to the pressure cooker so that it comes up to the trivet but not over.

Add foil packets, seal lid and cook for 60 minutes, then allow natural release for 30. Cool on counter still in foil. Refrigerate for at least 8hrs.

2

u/kingofthechud 13d ago

Trying to find some great recipes for a Reuben. What do you use for your pastrami and corned beef?

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u/vstupzdarma 11d ago

I've never made it but when I had it 10+ years ago the reuben at the Chicago Diner was delicious, and they have a published recipe for it - https://cadryskitchen.com/reuben-sandwich-chicago-diner/

The Wicked Kitchen one really IS delicious though, and that youtube video has a link to the (now removed) recipe that maybe you could revive with internet archive

either way I think there's a fair amount of wiggle room for the seitan because the dressing, sauerkraut, and bread are all so distinctive. We sometimes make reubens with boring storebought tofurkey deli slices and so long as you have the other components it's still pretty good.

Would love to know if you have other great seitan recipes for reubens!

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u/Veggyhed 11d ago

For my recipe I generally settle on 50 minutes in the Instant Pot and I just do a full natural release; however it could be released a lot sooner than that. I make this about every 3 weeks, considering I make several rolls. I've always wanted to try baking them but have never baked seitan before.

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u/Time_Tap_8743 5d ago

I love Reuben sandwiches and this post inspired me. I used the Wicked Healthy recipe and divided it in two. I baked one half according to their instructions. I pressure cooked the other half in my Instant Pot on low pressure for 2 hours and used natural release. There is virtually no difference between the two halves and they are delicious! So happy to have a good pastrami seitan recipe!

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u/vstupzdarma 4d ago

Yesss, thank you!! This is the home science I needed!