Instantpot instructions:
Add chicken thighs and marinara to heavy sauce pan with a lid or a dutch oven and stir to combine. Bring to a simmer, cover and cook for 25 minutes, until chicken is tender
Remove chicken from pot and shred, using two forks. Return the chicken to the dutch oven and simmer uncovered for 8-10 until sauce has slightly thickened.
- *Note: If polenta thickens too much while cooling, return to heat and add in water, ½ cup at a time. Stir until desired consistency returns.**Note: This chicken is equally delicious over a bowl of pasta.