Instant Pot Chicken Marinara With Polenta

• servings: 6 servings
• total time: 30 minutes

Ingredients

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

Directions

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!

Nutrition

• Serving Size: 6
• Calories: 485
• Total Fat: 14 g
• Saturated Fat: 4 g
• Cholesterol: 137 mg
• Sodium: 1880 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 3 g
• Total Sugars: 10 g
• Protein: 48 g