Lebanese Pressure-Cooked Beef Kofta With Winter Vegetables
A hearty Lebanese-inspired skillet supper featuring pressure-cooked beef kofta seasoned with classic Middle Eastern spices, paired with a medley of winter root vegetables. This dish highlights seasonal produce and utilizes pressure cooking for tender, flavorful results, offering a comforting and balanced weeknight meal.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer neededIn a large mixing bowl, combine the ground beef, finely chopped onion, minced garlic, chopped parsley, ground cinnamon, allspice, cumin, smoked paprika, salt, and black pepper. Mix thoroughly with your hands or a spoon until all ingredients are well incorporated.
- No timer neededShape the beef mixture into evenly sized kofta meatballs, about 6 cm (2½ inches) in length or size of a small egg. Set aside on a plate.
- 08:00Heat the olive oil in the skillet over medium heat. Add the kofta meatballs and brown on all sides, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding the pan.
- 04:00Remove browned kofta to a plate. In the same skillet, add the chopped winter vegetables and sauté for 3-4 minutes until slightly softened.
- No timer neededReturn the kofta meatballs to the skillet on top of the vegetables. Pour in the beef or vegetable broth and add the lemon juice. Secure the lid of the pressure cooker.
- 12:00Bring the pressure cooker to high pressure and cook for 12 minutes to allow flavors to meld and the kofta to cook through completely.
- No timer neededCarefully release the pressure according to your pressure cooker's instructions. Remove the lid and check that the kofta is cooked through (internal temperature should reach 71°C / 160°F).
- 05:00If desired, simmer uncovered for an additional 3-5 minutes to thicken the sauce slightly. Adjust seasoning with salt and pepper to taste.
- No timer neededGarnish with extra fresh parsley and serve hot with flatbread or rice.
Chef tips
- For best texture, avoid overmixing the beef mixture to keep kofta tender.
- If using an electric pressure cooker, set to manual/high pressure for 12 minutes.
- Make sure to release pressure safely to avoid burns.
- Use fresh spices for the most vibrant flavor.
- Ensure the kofta internal temperature reaches at least 71°C (160°F) for food safety.
Equipment check
- mixing bowl
- large skillet or frying pan with lid suitable for pressure cooking
- knife
- cutting board
- pressure cooker (stovetop or electric)
Nutrition per serving
- Calories450
- Protein35 g
- Carbs25 g
- Fat22 g
Tags
Behind the dish.
Overview
This Lebanese Pressure-Cooked Beef Kofta with Winter Vegetables is a comforting one-pan meal that combines aromatic spiced beef kofta meatballs with a hearty mix of winter root vegetables. Using a pressure cooker ensures tender meat and perfectly cooked vegetables in under an hour, making it ideal for a flavorful and satisfying weeknight dinner.
Why you’ll love it
- Authentic Middle Eastern flavors with cinnamon, allspice, and cumin.
- Quick pressure cooking method delivers tender, juicy kofta and perfectly cooked vegetables.
- Nutritious, seasonal winter root vegetables provide a wholesome balance.
- One-pot skillet meal minimizes cleanup.
Ingredient notes
- Ground beef: Use a good-quality 80-85% lean ground beef for moist and flavorful kofta.
- Spices: Ground cinnamon, allspice, cumin, and paprika give the traditional Lebanese flavor profile.
- Winter vegetables: Carrots, parsnips, and turnips add sweetness and earthiness. Feel free to include rutabaga or sweet potatoes if desired.
- Fresh herbs: Parsley adds freshness and brightness to the kofta mixture.
- Pressure cooker: A stovetop or electric pressure cooker can be used, just adjust times accordingly.
Serving & storage
Serve this dish hot, garnished with a sprinkle of fresh parsley and a side of flatbread or steamed rice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave until steaming hot. For longer storage, freeze cooked kofta and vegetables for up to 2 months; thaw overnight in the fridge before reheating.
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