This is a twist on traditional corned beef and cabbage that makes a perfect dinner for St. Patty's Day or any family dinner. St. Patrick's Day sandwiches with a side of barbecue sauce!
Measure chili powder, apple cider vinegar, Worcesteshire sauce, ketchup, Montreal seasoning and garlic into a skilled with 1 1/2 c water and mix.
Cook uncovered over medium heat, stirring occasionally for about 20 minutes. until most liquid has evaporated and the mixture has thickened.
When thick, pour hot barbecue sauce mixture into the Instant Pot with beef broth, chopped onion, and 1/2 c water. Put corned beef brisket into the liquid or on the wire rack for your Instant Pot, if you have one.
Close the lid, lock, and press meat/stew. Set the time for 90 minutes. When the meat is finished cooking, allow the steam to do a natural release. After ten minutes turn the steam release to manually vent.
Place hamburger buns, split side up, under preheated broiler for about 2-4 minutes until lightly toasted. Chop meat and place desired amount on each bottom bun half. Top with sour kraut, swiss cheese, and a spoonful of barbecue sauce from the bottom of the Instant Pot if desired. Put tops on the sandwiches and garnish with a pickle on a toothpick.
You can also can cook this recipe in a slow cooker on high for 5-6 hours or on low for 10-12 hours.