Directions
- 1Sprinkle 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.
- 2Cover with the lid. Turn to manual (pressure cook) mode. Cook on high (full pressure) for 5 minutes.
- 3Let the pressure release naturally for 10 minutes. Then do a quick release for any remaining pressure.
- 4While 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 thickens and starts pulling away from the sides of the pot (about 5-7 minutes). Remove from heat.
- 5Use two forks to shred the thighs in the tomato sauce. Serve over polenta and enjoy!
Ingredients
- 8 lbs boneless, skinless chicken thighs
- 2 tsp salt, divided
- 1 oz Jar of marinara sauce
- 4 cups chicken stock or broth
- 1 cup stone ground polenta or yellow cornmeal
Equipment
large potpressure cooker
Tips
- If polenta thickens too much while cooling, return to heat and add in water, cup at a time. Stir until desired consistency returns.
- This chicken is equally delicious over a bowl of pasta.
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