Instructions:
- Sprinkle 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.
- Cover with the lid. Turn to manual (pressure cook) mode. Cook on high (full pressure) for 5 mins.
- 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 teaspoon 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!
Go to the next page to read the Full instantpot cooking instructions  !