Ingredients

The following ingredients have 6 Servings
  • 8 boneless, skinless chicken thighs (2 lbs)
  • 2 tsp salt, divided
  • 1 (24 oz) Jar of marinara sauce
  • 4 cups chicken stock or broth
  • 1 cup stone ground polenta or yellow cornmeal

Instruction

  • Sprinkle the chicken thighs with 1 teaspoon salt and add them along with the tomato sauce to your pressure cooker, giving it a quick stir to combine.Cover with the lid
  • Turn to manual (pressure cook) mode
  • Cook on high (full pressure) for 5 mins.Let the pressure release naturally for 10 minutes
  • Then do a quick release for any remaining pressure.While the chicken is cooking bring the chicken stock to a boil in a medium sized pot
  • Whisk in polenta and cook, while stirring, until polenta has absorbed all the liquid, about 12-14 minutes
  • Stir in remaining 1 teaspoon salt and remove from heat
  • Cover with a lid until ready to serve.Use two forks to shred the thighs in the tomato sauce
  • Serve over polenta and enjoy! *Note: If polenta thickens too much while cooling, return to heat and add in water, ½ cup at a time
  • Stir until desired consistency returns
  • **Note: This chicken is equally delicious over a bowl of pasta.