Step 1

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

Step 2

Turn to manual, pressure cook mode

Step 3

Cook on high (full pressure) for 5 minutes.Let the pressure release naturally for 10 minutes

Step 4

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, set over high heat

Step 5

Whisk in polenta and cook, while stirring, until polenta has absorbed all the liquid, about 12-14 minutes

Step 6

Stir in remaining 1 teaspoon salt and remove from heat

Step 7

Cover with a lid until ready to serve.Use two forks to shred the thighs in the tomato sauce

Step 8

Serve over polenta and enjoy!*Note: If polenta thickens too much while cooling, return to heat and add in water, ½ cup at a time

Step 9

Stir until desired consistency returns

Step 10

**Note: This chicken is equally delicious over a bowl of pasta.