Instant Pot Sourdough Tunisian Merguez Sausage and Peppers Stew

Name: Instant Pot Sourdough Tunisian Merguez Sausage and Peppers Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Tunisian
Ingredients: 2 tablespoons (30 ml) extra virgin olive oil; 1¼ lb (570 g) merguez sausage, sliced into ½-inch-thick rounds; 2 large (400 g) red bell pepper, seeded and cut into 1-inch pieces; 1 large (250 g) yellow onion, diced into ½-inch pieces; 5 cloves (25 g) garlic, minced; 2 tablespoons (30 g) harissa paste, stirred into paste (not roasted); 28 oz (800 g) canned whole tomatoes (28 oz / 800g can), crushed by hand; 2 cups (480 ml) chicken stock or broth, at room temperature; ½ teaspoon (2½ g) caraway seeds, whole; ¾ teaspoon (3¾ g) cumin, ground; to taste kosher salt; to taste black pepper, freshly ground; 8 oz (225 g) sourdough bread, torn into 1½-inch pieces; ¼ cup (10 g) fresh cilantro, roughly chopped (optional); 1 tablespoon (15 ml) fresh lemon juice (optional)

From the MyKitchenBank Kitchen

A vibrant Tunisian-inspired stew built on harissa, tomatoes, and roasted red peppers, enriched with spiced merguez sausage and finished with torn sourdough bread that absorbs the fragrant broth. Cooked entirely in the Instant Pot for depth of flavor in minimal time—perfect for a warming weeknight dinner or weekend lunch.

Prep: 15 min
Cook: 35 min
Wait: 10 min
Total: 1 hr
Makes: 4 servings (about 2 cups stew per bowl with bread)

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Ingredients

4 servings

2 tablespoons (30 ml) extra virgin olive oil
1¼ lb (570 g) merguez sausage, sliced into ½-inch-thick rounds
2 large (400 g) red bell pepper, seeded and cut into 1-inch pieces
1 large (250 g) yellow onion, diced into ½-inch pieces
5 cloves (25 g) garlic, minced
2 tablespoons (30 g) harissa paste, stirred into paste (not roasted)
28 oz (800 g) canned whole tomatoes (28 oz / 800g can), crushed by hand
2 cups (480 ml) chicken stock or broth, at room temperature
½ teaspoon (2.5 g) caraway seeds, whole
¾ teaspoon (3.8 g) cumin, ground
to taste kosher salt
to taste black pepper, freshly ground
8 oz (225 g) sourdough bread, torn into 1½-inch pieces
¼ cup (10 g) fresh cilantro, roughly chopped (optional)
1 tablespoon (15 ml) fresh lemon juice (optional)

Equipment (6)

6-quart Instant Pot (or similar)
Wooden spoon for sautéing
Sharp knife for slicing and dicing
Cutting board
Measuring spoons and cups
Can opener (if using canned tomatoes)

Steps

Before you start

Have the Instant Pot on hand and read your model's quick-release instructions
Slice merguez into ½-inch-thick rounds
Cube sourdough into 1½-inch pieces if using fresh bread (stale bread works equally well)
Dice all vegetables uniformly for even cooking

1
Sauté the merguez
- Set the Instant Pot to the Sauté function on high heat.
- Once hot (about 2 minutes), add the olive oil, then arrange the merguez sausage rounds in a single layer.
- Let them brown without stirring for 3–4 minutes per side until the casing colors deeply and fat renders.
- Transfer to a plate.
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Ready when: Deep golden-brown color on sausage casing; rendered fat visible in the pot
Tip: Don't stir the sausage—let it sear undisturbed to develop color and flavor.
2
Build the aromatics base
- In the same pot with rendered fat, add the diced onion.
- Sauté for 2 minutes, stirring occasionally, until softened and translucent.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in the harissa paste and cook for 1 minute, breaking it down and coating the vegetables.
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Ready when: Onions translucent and harissa fully incorporated into oil, fragrant
Tip: Toast the harissa briefly to deepen its spice and reduce raw flavor.
3
Deglaze and add tomatoes
- Pour in the canned tomatoes (with their juices) while scraping the pot bottom with a wooden spoon to lift any browned bits.
- Add the chicken stock, caraway seeds, and cumin.
- Stir until the harissa is fully dissolved.
- Season with a pinch of salt and black pepper.
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Ready when: Liquid is uniform, no harissa clumps visible, aromatic spices distributed throughout
Tip: Scrape the browned fond from the bottom—it adds deep flavor to the broth.
4
Cook under pressure
- Return the seared merguez to the pot along with any accumulated juices.
- Add the red bell pepper pieces.
- Stir gently.
- Turn off Sauté mode.
- Lock the lid and set to high pressure for 12 minutes.
- The pot will take about 5 minutes to build pressure.
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Ready when: Pressure indicator locked; cooking time countdown begins
Tip: Do not open the lid during pressure cooking—opening it releases pressure and extends cooking time.
5
Quick-release and rest
- Once the cooking time is complete, move the pot away from direct heat and allow it to release pressure naturally for 3 minutes, then perform a quick release by carefully switching the valve to Venting.
- The steam will release for about 1 minute.
- Once safe, open the lid away from your face.
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Ready when: Pressure indicator drops fully; no steam rises when lid opens
Tip: A partial natural release followed by quick release helps preserve the peppers' texture without overcooking them.
6
Taste and adjust
- Taste the broth carefully.
- Adjust seasoning with additional salt and black pepper as needed.
- The stew should have a balanced heat from the harissa, warmth from the spices, and depth from the tomato and sausage.
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Ready when: Flavors taste balanced; no single element dominates
Tip: Taste before adding lemon juice; acidity should brighten the stew, not define it.
7
Add sourdough and finish
- Switch the Instant Pot back to Sauté on medium heat.
- Scatter the torn sourdough pieces over the stew surface and gently fold them in using a wooden spoon, letting them soak up broth for 2–3 minutes.
- If desired, stir in fresh lemon juice and scatter cilantro over the top.
- Taste one final time and adjust salt if needed.
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Ready when: Sourdough pieces are saturated with broth but still hold their shape; stew is piping hot
Tip: Add the bread in the final moments so it stays tender and doesn't become mushy. Stale bread actually absorbs liquid better than fresh.

Good to know

Tips

Merguez is traditionally North African spiced sausage flavored with harissa, fennel, and garlic. Look for it at specialty shops, butcher counters, or online—it's becoming more widely available. If unavailable, any highly spiced sausage works in a pinch.
Caraway seeds are essential to Tunisian flavor; don't skip them. They add a subtle licorice note that ties the spiced sausage and harissa together. If you dislike caraway, replace it with an equal amount of fennel seed.
Sourdough's tanginess is perfect here—it balances harissa's heat and the sausage's richness. Use day-old bread if you have it; stale sourdough holds its shape better and absorbs broth without dissolving.
This stew is forgiving. If your Instant Pot is smaller (3 quart), halve the recipe and reduce the pressure time to 10 minutes. For a larger 8-quart pot, the timing remains the same but you may have slightly more liquid.

Make ahead

Prepare the stew through Step 5 (after pressure cooking and quick release) up to 2 days ahead. Refrigerate in an airtight container. Reheat gently on Sauté mode (medium heat) for 3–4 minutes until steaming, then add the sourdough bread in the final step as directed. Do not freeze after the sourdough is added, as the bread texture will suffer.

Storage & reheating

Refrigerate the stew (without sourdough) in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat or in the Instant Pot on Sauté mode for 3–4 minutes. The sourdough is best added fresh just before serving. Do not freeze after sourdough is incorporated; the bread will become soggy upon thawing. The stew base (without bread) can be frozen for up to 2 months if stored in a freezer-safe container.

Substitutions

merguez sausage → chorizo sausage or spiced Italian sausage. Chorizo adds smokiness; Italian sausage is milder. Both are sliced and seared the same way. Cooking time remains unchanged.
harissa paste → sriracha or sambal oelek (1½ tablespoons) mixed with ½ teaspoon paprika. These substitutes provide heat and depth. Sriracha is slightly sweeter; adjust salt accordingly. Caraway and cumin become even more important for Tunisian character.
red bell pepper → roasted red peppers from a jar (1½ cups / 350g), added in the final 2 minutes of sautéing. Jarred roasted peppers save prep time and add natural sweetness. Add them later to prevent overcooking.
sourdough bread → rustic white bread, ciabatta, or even pita bread torn into pieces. Any bread with enough structure to hold up to soaking works well. Whole wheat will add earthiness. Stale bread is ideal—fresh bread may become too soft.