Name: Instant Pot Chicken Marinara With Polenta
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: 5 Star
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

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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

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

8 boneless, skinless chicken thighs (2 lbs)

1 cup stone ground polenta or yellow cornmeal

Instant Pot Chicken Marinara With Polenta

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