Instant Pot Chicken Marinara With Polenta

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  Chicken Thigh, Boneless Skinless(907g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  2 teaspoons sea salt
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  Pasta Sauce, Marinara, Canned
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  Low Sodium Chicken Broth(960g)
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  Grits, Stone-Ground, Dry(240g)
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  Parsley, Fresh

Instructions

1. 1Season the chicken thighs evenly with salt, then combine with the marinara sauce in a 6-quart Instant Pot, stirring to coat.
2. 2Secure the lid and cook on HIGH pressure for 5 minutes.
3. 3Allow pressure to release naturally for 10 minutes, then manually release any remaining pressure by opening the valve.
4. 4While the chicken cooks, bring the chicken broth to a boil in a medium pot over high heat, about 3–5 minutes until large bubbles break the surface.
5. 5Slowly whisk the grits into the boiling broth, then reduce heat to medium and cook 12–15 minutes, stirring frequently, until the grits are creamy and tender and have absorbed all the liquid—they should pull away slightly from the pot sides when stirred.
6. 6Remove the pot from heat, let the polenta sit undisturbed for 5 minutes to set slightly.
7. 7Using two forks, shred the chicken directly in the Instant Pot until no large pieces remain and the meat is fully incorporated into the marinara sauce.
8. 8Divide the polenta evenly into 6 airtight containers while hot, then top each portion with equal amounts of the shredded chicken and marinara sauce, sprinkle with fresh parsley, seal, and refrigerate.