Homemade Canned-Style Sardines in a Pressure Cooker

Name: Homemade Canned-Style Sardines in a Pressure Cooker
Prep time: 90 min
Total time: 90 min
Yield: 10 servings
Cuisine: Française
Ingredients: 2 kg (4.4 lbs) fresh sardines, cleaned and gutted; 1 cup (200 ml) vegetable or olive oil; 1 cup (200 ml) white vinegar; 4 large tomatoes, sliced into rounds; 2 medium onions, sliced into rings; 1 large red bell pepper, sliced into rings; 2 tablespoons salt; 2 garlic cloves, crushed; 1 teaspoon ground black pepper; 1 teaspoon dried oregano

By Marie Lefebvre · Updated September 17, 2026

Make your own pantry-style sardines at home with this surprisingly simple pressure cooker recipe! The long, gentle cooking completely softens the bones, making the whole fish edible. Layered with tomatoes, onion, and bell pepper in a tangy herb marinade, these keep for up to two weeks in the fridge.

Prep⏱️ 90 min

Servings👥 10 servings

Difficulty📊 Easy

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🛒 Ingredients

10 servings

2 kg (4.4 lbs) fresh sardines, cleaned and gutted
1 cup (200 ml) vegetable or olive oil
1 cup (200 ml) white vinegar
4 large tomatoes, sliced into rounds
2 medium onions, sliced into rings
1 large red bell pepper, sliced into rings
2 tablespoons salt
2 garlic cloves, crushed
1 teaspoon ground black pepper
1 teaspoon dried oregano

🛍️ Recommended tools

🫕Cocotte en fonteSee on Amazon →🔪Couteau de chefSee on Amazon →

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Directions

1
Cover the bottom of the pressure cooker with half the tomato slices in an even layer.
2
Place half the sardines side by side on top of the tomatoes.
3
Layer the remaining tomatoes, onion rings, and bell pepper slices over the sardines.
4
Arrange the remaining sardines in a second layer, placed snugly side by side.
5
Drizzle the oil evenly over the entire preparation.
6
Mix the salt, black pepper, and oregano into the vinegar until dissolved, then pour over everything.
7
Scatter the crushed garlic evenly over the top.
8
Seal the pressure cooker and cook over very low heat for 1 hour. Allow pressure to release naturally before opening.
9
Taste a sardine to check if the bones are completely soft. If not, seal and cook for an additional 20 minutes.

💡 Chef's Tip

Transfer to sterilized glass jars, ensuring the sardines are fully submerged in the cooking liquid. Refrigerate for up to 2 weeks — the flavor deepens after a day of resting. Delicious on toast or with a simple green salad.