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!

Course Main

Cuisine American

Keyword big mac, instant pot soup, low carb recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 492kcal

Author Kat Jeter & Melinda Caldwell

Ingredients

1 pound Ground Beef
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!

Video

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