Instant Pot Big Mac Soup {Low Carb}

This low carb Instant Pot Big Mac Soup is all of the flavors of your favorite burger served with a spoon!

Instant Pot Big Mac Soup

Big Macs are my jam (if you haven’t tried out Low Carb Big Mac Bites yet get on it!) and this Instant Pot Big Mac Soup gives me all of those awesome flavors… served on a spoon! It’s an easy Instant Pot soup recipe made with ground beef, beef broth, pickles, cabbage, cheese, and that special sauce that everyone loves. 

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I was inspired to make this easy Instant Pot soup after seeing recipes for cheeseburger soup. They all looked so good but who wants a plain old cheeseburger when you could have a Big Mac.?!

How to Make Low Carb Big Mac Soup:

1. Brown your ground beef. Set Instant Pot to SAUTE, add ground beef, and stir until browned. Press cancel to end the SAUTE function.
2. Drain the grease from the ground beef and return to Instant Pot.
3. Add onion, celery, garlic, cabbage, dill pickle, Worcestershire sauce, and beef broth. Fasten lid, set pressure valve on top to SEALING, and cook for 10 minutes on HIGH PRESSURE.
4. When the timer goes off press cancel to end the cooking and let it natural release for 5 minutes. Release remaining pressure by turning valve to VENTING.
5. Remove the Instant Pot lid and turn on the SAUTE function. Add heavy cream and American cheese, stirring until the cheese has fully melted.
6. In a small bowl whisk together special sauce ingredients.
7. Once cheese has melted serve soup with a garnish of sesame seeds and a drizzle of special sauce. 

Using an Instant Pot is super easy but if you’re new to using one check out our How to Use an Instant Pot guide for a quick overview before you get started.

A Note on American Cheese:

Many people think of those individually wrapped cheese sliced labeled “cheese product” when they think of American cheese. That is not what we use for this recipe. We purchase American cheese from the deli counter which is real cheese. If you want to double-check just ask to see the label before purchasing.

The ground beef swims in the cheesy broth, and the tang from those pickles gives it a real cheeseburger flavor. If you wanted you could stop there but if you want to take the soup to the next level you have to add the special sauce.

Big Mac Special Sauce

Just like adding a dollop of sour cream to Pressure Cooker Taco Soup, or a swirl of cream to Fire Roasted Red Pepper Soup, a drizzle of Big Mac Sauce over the top of this soup really makes it sing. That special sauce is low carb, made with dill pickle relish, mustard, mayonnaise, and spices. It’s the real deal and turns this cheeseburger into Big Mac Soup!

Can You Freeze Low Carb Big Mac Soup?

Yes, you can! Let the soup cool completely and then place it in a freezer safe container, or freezer bag to save space, and place in the freezer. To reheat let it thaw in the refrigerator overnight and then reheat in a saucepan over medium low heat until warmed through.

Want More Low Carb Instant Pot Recipes?

• Instant Pot Butter Chicken
• Pressure Cooker Sausage and Kale Soup
• Low Carb Creamy Chicken Soup

INSTANT POT BIG MAC SOUP
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Servings: 8

Prep Time: 10 mins

Cook Time: 35 mins

Total Time: 45 mins

Instant Pot Big Mac Soup

This low carb Instant Pot Big Mac Soup is all of the flavors of your favorite burger served with a spoon!

Print Recipe

5 from 6 votes

Ingredients

• 1 pound Ground Beef
• 1 tablespoon Butter
• 1/2 cup Onion, diced
• 1 cup Celery, diced
• 1 clove Garlic, finely minced
• 6 ounces Cabbage, thinly sliced
• 1 large Dill pickle, diced
• 1 tablespoon Worcestershire sauce
• 3 cups Beef broth
• 1 cup Heavy cream
• 12 ounces American Cheese, see note below
• Sesame Seeds, for garnish

Special Sauce

• 1/2 cup Mayonnaise
• 4 tablespoon Dill pickle relish
• 2 tablespoon Yellow mustard
• 1 teaspoon White wine vinegar
• 1 teaspoon Paprika
• 1 teaspoon Onion powder
• 1 teaspoon Garlic powder

Instructions

• Brown your ground beef. Set Instant Pot to SAUTE, add ground beef, and stir until browned. Press cancel to end the SAUTE function.
• Drain the grease from the ground beef and return to Instant Pot.
• Add onion, celery, garlic, cabbage, dill pickle, Worcestershire sauce, and beef broth. Fasten lid, set pressure valve on top to SEALING, and cook for 10 minutes on HIGH PRESSURE.
• When the timer goes off press cancel to end the cooking and let it natural release for 5 minutes. Release remaining pressure by turning valve to VENTING.
• Remove the Instant Pot lid and turn on the SAUTE function. Add heavy cream and American cheese, stirring until the cheese has fully melted.
• In a small bowl whisk together special sauce ingredients.
• Once cheese has melted serve soup with a garnish of sesame seeds and a drizzle of special sauce.
• Enjoy!

Notes

Note: We used American cheese from the deli counter for this recipe. This is real cheese and not the "cheese product" sold in individually wrapped slices which you normally think of as American cheese. 

Disclaimer: We are not certified nutritionists. Our nutrition information is calculated using online databases. Please use this as a guide only. 

Nutrition

Calories: 492kcal, Carbohydrates: 6g, Protein: 20g, Fat: 43g, Saturated Fat: 19g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 6g, Cholesterol: 133mg, Sodium: 1369mg, Potassium: 183mg, Fiber: 1g, Sugar: 3g, Vitamin A: 700IU, Vitamin C: 13.2mg, Calcium: 2710mg, Iron: 2mg

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

Author: Kat Jeter & Melinda Caldwell

Course: Main

Cuisine: American

Keyword: big mac, instant pot soup, low carb recipe