– 8 boneless, skinless chicken thighs (2 pounds) – 2 teaspoons sea salt – 1 (24-ounce) jar marinara sauce (see Note 1)
– 4 cups chicken stock – 1 cup stone-ground polenta – Flat leaf parsley, for serving (optional)
Sprinkle 1 teaspoon salt evenly over the chicken thighs. Stir the chicken thighs and marinara in a 6-quart Instant Pot until well combined.
Secure the lid. Choose pressure. Cook on HIGH for 5 minutes.
Allow the pressure to naturally release for 10 minutes before flipping the valve and releasing any leftover pressure.
In the meantime, bring the chicken stock to a boil in a medium pot over high heat.
Whisk in the polenta, decrease the heat to medium, and cook, stirring frequently, until soft and absorbed all of the liquid, about 15 minutes.
Stir in the remaining 1 teaspoon salt and remove from heat. Let sit for 5 minutes (see to Note 2).
Use two forks to shred the chicken in the tomato sauce. Divide the polenta into six bowls. Serve the chicken and sauce over polenta, garnished with parsley if desired.