Instant Pot Sourdough Portuguese Sardine and Tomato Braise with Toast Rounds

Name: Instant Pot Sourdough Portuguese Sardine and Tomato Braise with Toast Rounds
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 12 oz (340 g) canned sardines in olive oil, drained, oil reserved; 1 medium (150 g) yellow onion, finely diced; 6 cloves (30 g) garlic cloves, minced; 28 oz (796 g) canned diced tomatoes (28 oz / 796 g can), with their juices; 2 tablespoons (30 g) tomato paste; 1 tablespoon (7 g) smoked paprika; ¼ teaspoon (½ g) red pepper flakes (optional); 1 teaspoon (1 g) dried oregano; ¾ cup (180 ml) low-sodium chicken broth; 2 leaves (½ g) bay leaf; to taste sea salt; to taste freshly ground black pepper; 4 slices (120 g) day-old sourdough bread, cut on the bias into ½-inch (1.3 cm) thick rounds; 1½ tablespoons (22 ml) extra-virgin olive oil; pinch sea salt; 2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped; 1 whole (100 g) lemon, cut into wedges

From the MyKitchenBank Kitchen

A rustic Portuguese-inspired one-pot braise featuring tender sardines, ripe tomatoes, and fragrant garlic infused with smoky paprika, finished with crispy sourdough toast rounds for dipping and textural contrast. Made entirely in the Instant Pot for convenience without sacrificing depth of flavor.

Prep: 12 min
Cook: 18 min
Wait: 5 min
Total: 35 min
Makes: 4 servings (about 2 cups braise per serving, 8 toast rounds)

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Ingredients

4 servings

For the braise
12 oz (340 g) canned sardines in olive oil, drained, oil reserved
1 medium (150 g) yellow onion, finely diced
6 cloves (30 g) garlic cloves, minced
28 oz (796 g) canned diced tomatoes (28 oz / 796 g can), with their juices
2 tablespoons (30 g) tomato paste
1 tablespoon (7 g) smoked paprika
¼ teaspoon (0.5 g) red pepper flakes (optional)
1 teaspoon (1 g) dried oregano
¾ cup (180 ml) low-sodium chicken broth
2 leaves (0.5 g) bay leaf
to taste sea salt
to taste freshly ground black pepper
For the toast rounds
4 slices (120 g) day-old sourdough bread, cut on the bias into ½-inch (1.3 cm) thick rounds
1½ tablespoons (22 ml) extra-virgin olive oil
pinch sea salt
For garnish
2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped
For serving
1 whole (100 g) lemon, cut into wedges

Equipment (5)

6-quart Instant Pot with sauté mode
Large spoon or wooden spoon
Instant-read thermometer (optional)
Baking sheet
Cutting board and chef's knife

Steps

Before you start

Drain the canned sardines and set aside
Preheat your oven to 400°F (200°C) for the toast rounds
Have a 6-quart Instant Pot ready with the trivet removed

1
Toast the bread roundsOven 400°F / 205°C
- Arrange the sourdough rounds on a baking sheet in a single layer.
- Lightly brush both sides with extra-virgin olive oil and sprinkle with a pinch of sea salt.
- Place in the preheated 400°F (200°C) oven and bake for 8–10 minutes, turning halfway through, until they're golden brown and crispy on the edges but still tender inside.
- Set aside.
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Ready when: Rounds are golden brown with crispy edges
Tip: Toast the bread separately so you can control its texture and prevent it from becoming soggy.
2
Sauté onion and garlic
- Turn on the Instant Pot to sauté mode (high heat).
- When the pot is hot, add 1 tablespoon of the reserved sardine oil.
- Add the diced onion and cook for 3–4 minutes, stirring occasionally, until it becomes translucent and begins to soften.
- Add the minced garlic and stir constantly for 45 seconds to 1 minute until fragrant.
- Do not let the garlic brown.
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Ready when: Garlic is fragrant and onion is translucent
Tip: Watch the garlic carefully—it burns quickly and will taste bitter if overdone.
3
Bloom the spices
- Add the smoked paprika, red pepper flakes (if using), and dried oregano.
- Stir constantly for 30 seconds to 1 minute until the spices become fragrant and the paprika deepens in color slightly.
- This blooming step releases the spices' essential oils.
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Ready when: Spices are fragrant and paprika is visibly darker
Tip: Blooming spices in fat develops their flavor profile—don't skip this step.
4
Add tomato paste and deglaze
- Stir in the tomato paste and cook for 1 minute, stirring constantly.
- Add the canned diced tomatoes with their juices and scrape the bottom of the pot with a wooden spoon to release any browned bits stuck to the bottom.
- This deglazing adds depth to the braise.
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Ready when: Bottom of pot is free of brown bits, tomatoes are heated through
Tip: Deglaze thoroughly to capture all the caramelized flavors from the aromatics.
5
Build the braise liquid
- Pour in the chicken broth.
- Add the bay leaves.
- Stir everything together so the ingredients are evenly distributed.
- The liquid should come about three-quarters of the way up the sides of the pot.
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Ready when: All ingredients are combined and liquid is homogeneous
6
Pressure cook
- Cancel the sauté mode and turn off the heat.
- Place the Instant Pot lid on securely, making sure the steam valve is set to "Sealing." Press the "Pressure Cook" or "Manual" button and set the timer for 3 minutes at high pressure.
- The pot will take 2–3 minutes to come to pressure before cooking begins.
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Ready when: Pot beeps when pressure cooking is complete
Tip: Don't skip the time it takes the pot to come to pressure—this is part of the cooking process.
7
Fold in the sardines
- When the Instant Pot beeps, carefully move the steam valve to "Venting" to release pressure manually.
- Open the lid when all steam has escaped.
- Using a large spoon, gently fold the drained sardines into the hot braise.
- Stir very gently and for only 10–15 seconds—sardines are delicate and will break apart if over-mixed.
- Let them warm through in the residual heat.
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Ready when: Sardines are gently incorporated and warmed through (they should remain mostly intact)
Tip: Add the sardines after cooking so they don't fall apart during pressure cooking. Fold gently to keep them whole.
8
Season and taste
- Remove and discard the bay leaves.
- Season the braise with sea salt and freshly ground black pepper to taste.
- Stir once more very gently.
- Taste a spoonful and adjust seasoning as needed—the braise should be rich, garlicky, and slightly smoky from the paprika.
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Ready when: Flavors are balanced and braise tastes savory and rich
Tip: Taste before adding salt—the sardines and tomato paste already contain sodium.
9
Serve
- Ladle the braise into shallow bowls, making sure each serving gets a generous amount of sardines, tomatoes, and broth.
- Top each bowl with 2 crispy sourdough rounds and a sprinkle of fresh parsley.
- Serve immediately with lemon wedges on the side for squeezing over the top.
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Ready when: Braise is hot and fragrant, toast rounds are intact and crispy
Tip: Add the toast rounds just before eating so they don't get soggy—they're best with a slight crunch.

Good to know

Tips

Portuguese cooking honors simplicity: resist the urge to over-complicate this dish. The focus is on the quality of the sardines, the depth of the spices, and the balance of tomato and garlic.
Canned sardines in olive oil are ideal here—the oil becomes part of the cooking fat and adds briny, fishy depth. Avoid ones packed in water.
If your Instant Pot is smaller than 6 quarts, halve the recipe to avoid overfilling the pot above the two-thirds mark.
Lemon is essential—a squeeze of brightness balances the richness of the sardines and the earthiness of the paprika.

Make ahead

Prepare the braise through step 6 (pressure cooking) up to 2 days ahead. Cool completely, cover, and refrigerate. Reheat gently in the Instant Pot on sauté mode (low heat) or in a Dutch oven on the stovetop over medium-low heat for 5–7 minutes, stirring occasionally, until warmed through. Fold in the sardines and parsley just before serving. Toast the bread rounds no more than 4 hours ahead and store in an airtight container at room temperature.

Storage & reheating

Store leftovers (braise and toast rounds separately) in airtight containers in the refrigerator for up to 3 days. The braise freezes well for up to 2 months (freeze without the sardines for best texture; thaw overnight in the fridge, reheat gently, and fold in fresh sardines). Do not freeze the toast rounds. To reheat the braise, thaw in the refrigerator overnight, then warm in a Dutch oven or saucepan over medium-low heat for 5–7 minutes, stirring occasionally. Toast rounds can be refreshed in a 350°F (175°C) oven for 2–3 minutes if they soften.

Substitutions

canned sardines in olive oil → Canned mackerel or smoked trout fillets (drained and flaked). Mackerel has a similar oily texture and richness; smoked trout adds a different but equally authentic Portuguese flavor dimension.
smoked paprika → Sweet Spanish paprika (pimentón de la Vera) or hot paprika. Sweet paprika is milder and less smoky; hot paprika adds heat. Adjust to your taste preference.
low-sodium chicken broth → Vegetable broth or fish stock. Fish stock will deepen the briny flavor and is more traditional in Portuguese seafood dishes.
day-old sourdough bread → Crusty white bread, whole grain bread, or rye bread. Any sturdy bread works; sourdough's tang pairs beautifully with the braise, but other breads will still be delicious.