Chicken Marinara with Polenta (Instant Pot)

For us, serving the juicy, shredded marinara chicken thighs over a comforting bed of polenta is the end all and be all. Major, soul-soothing pay off for very little effort. However, it's good with a lot of things. If polenta isn't your thing, try tossing the chicken marinara with your favourite pasta, or serve with an array of roasted vegetables for a low-carb, easy dinner.

8 chicken thighs, boneless, skinless (2 lbs)
2 tsp. kosher salt, divided
1 (24 oz) jar passata or marinara sauce
4 cups chicken stock or broth
1 cup stone ground polenta or yellow cornmeal

Sprinkle the chicken thighs with 1 tsp. 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 minutes.

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 tsp. 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.

Cook's Notes:

• If polenta thickens too much while cooling, return to heat and add in water, ½ cup at a time. Stir until desired consistency returns.
• This chicken is equally delicious over a bowl of pasta.