Rinse and pat dry chicken breasts. Cut each breast in half.
Add chicken breast and half a jar of Watcharee’s Thai peanut sauce to an Instant Pot, select Pressure Cook for 12 minutes on high.
Alternatively, chicken and peanut sauce can be cooked in a slow cooker for 4-5 hours on high.
Once the chicken is cooked, remove from the Instant Pot or slow cooker. Use two forks to shred chicken breasts and put them back in the sauce in the Instant Pot until they are ready to serve.
Add shredded cabbage and micro greens at the bottom of the taco shell and top with pulled chicken.
Warm the rest of peanut sauce in a microwave oven for 45 seconds and drizzle on top of the tacos and sprinkle with crushed peanuts before serving.
Save the left over sauce from the Instant Pot or crockpot to serve with pasta noodles or a rice bowl. Enjoy!
