Instant Pot Burgers

Instant Pot hamburgers served with lettuce, tomatoes, cheese, bacon, and BBQ sauce. Low carb, keto, and gluten free.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 2 servings
Calories 450 kcal




  • 4 ounces (4 slices) bacon
  • 2 ounces (2 slices) pepperjack cheese
  • 2 ounces (a few slices) tomato
  • 1 ounce (2 tablespoons) bbq sauce
  • 1 ounce (a few leaves) lettuce


  1. Prepare 2 large pieces of aluminum foil and set aside. In a mixing bowl, combine all patty ingredients until well-mixed. Divide and shape into two thin 4-ounce patties, about 5 inches in diameter (they will shrink as they cook). Place one patty on each foil, and wrap them up.

  2. Add 1 1/2 cups of water to the pressure cooker pot. Place the trivet inside and stack the foil wrapped patties on top.

  3. Secure and seal the lid. Cook at high pressure for 8 minutes, followed by a manual pressure release. While it’s cooking, prepare your toppings.

  4. Carefully transfer the patties to a plate. Unwrap and drain the liquid. Serve with your favorite toppings.

Nutrition Info

This recipe yields 3 g net carbs per serving.

Nutrition Facts Per Serving
Calories 450  
Total Fat 28g 42%
   Saturated Fat 13g 65%
   Trans Fat 0.8g  
Cholesterol 135mg 45%
Sodium 1190mg 50%
Potassium 20mg 1%
Total Carb 4g 1%
   Dietary Fiber 1g 4%
   Sugars 2g  
Protein 41g  
Vitamin A 27% · Vitamin C 10% · Calcium 25% · Iron 18%