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Instant Pot Chicken Marinara With Polenta

Shredded chicken thighs covered with marinara over polenta in a bowl with fresh basil
  • Serves:  6
  • Prep Time:  5 min
  • Cook Time:  25 min

Ingredients

  • 8 boneless, skinless chicken thighs, (2 pounds)
  • 2 teaspoons sea salt
  • 1 (24-ounce) jar marinara sauce, (see notes)
  • 4 cups chicken stock
  • 1 cup stone-ground polenta
  • Flat leaf parsley, for serving (optional)

Method

  1. Sprinkle the chicken thighs all over with 1 teaspoon salt. Add the chicken thighs and marinara to a 6 quart Instant Pot, stir to combine.

  2. Secure the lid. Choose Pressure Cook on HIGH for 5 minutes.

  3. Let the pressure release naturally for 10 minutes before flipping the valve and releasing the remaining pressure.

  4. Meanwhile, bring the chicken stock to a boil in a medium pot over high heat. Whisk in the polenta, reduce the heat to medium and cook, stirring often, until the polenta is tender and has absorbed all the liquid, about 15 minutes. Stir in remaining 1 teaspoon salt and remove from heat. Let sit for 5 minutes (see Note 2)

  5. Using two forks, shred the chicken in the tomato sauce. Divide the polenta into 6 bowls. Serve the chicken and sauce over the polenta, sprinkled with parsley, if using.

Notes:

  1. If your marinara is thick, add ΒΌ cup water to prevent a Burn Error on the Instant Pot.

  2. Polenta will thicken as it sits. If you are not serving it immediately, you can reheat it gently over low heat. Whisking in a little more chicken stock, water or olive oil will make it smooth and creamy again.