Umami
Umami

2024

Instant Pot Chicken Marinara With Polenta

6 servings

porções

30 minutes

tempo total

Ingredientes

8 boneless, skinless chicken thighs (2 lbs)

2 tsp salt, divided

1 (24 oz) Jar of marinara sauce

4 cups chicken stock or broth

1 cup stone ground polenta or yellow cornmeal

Instruções

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!

Nutrição

Tamanho da Porção

6

Calorias

485

Gordura Total

14 g

Gordura Saturada

4 g

Gordura Insaturada

-

Gordura Trans

-

Colesterol

137 mg

Sódio

1880 mg

Carboidrato Total

36 g

Fibra Dietética

3 g

Açúcares Totais

10 g

Proteína

48 g

6 servings

porções

30 minutes

tempo total
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