Duration:

Serves : 6
Prep Time : 5 min
Cook Time : 25 min

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

Method
1. 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.
2. Cover with the lid. Turn to manual (pressure cook)
mode. Cook on high (full pressure) for 5 mins.
3. Let the pressure release naturally for 10 minutes. Then
do a quick release for any remaining pressure.
4. 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.
5. 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.