In a small bowl add in your salt, onion flakes, garlic powder, cane sugar, paprika, pepper, celery seed, turmeric and pepper. Whisk together until fully combined.

Add 4 cups water, salt and pepper corns to the Instant Pot. Then stir to dissolve the salt into the water.

Place chicken breasts into the water, add bay leaves on top & do not stir

Turn Instant Pot to High pressure 00. It will take about 8 to 10 minutes for the Instant Pot to reach pressure which is the 00. Then once it reads LO 00, you will naturally release for 11 minutes. Which means you will not do anything to the Instant Pot until the screen reads LO 11. After, you will turn the quick release button to the venting position. Then wait until the float valve FULLY drops before opening the lid

Take chicken breasts out of the cooking water and start to shred it with fork OR my favorite way, add to your kitchen aid mixer. Then mix on medium-low, until all the chicken is shredded (promises this works THE BEST!)

Add 4 cups water, salt and pepper corns to the Instant Pot. Then stir to dissolve the salt into the water

Place chicken breasts into the water, add bay leaves on top & do not stir

Place on low for four hours. Let rest out of water for 10 minutes then shred. After follow directions below to finish the chicken salad

Add ½ cup mayo, ⅓ cup Greek Yogurt and 1 tsp Hinkle Seasoning to a small mixing bowl. Mix with spoon until fully incorporated and set aside

In a large mixing bowl add 4 cups of the the Instant Pot Poached Chicken, 5 stalks celery diced finely & green onions chopped finely. Mix until throughly combined.

Then pour the Greek Yogurt mixture over the poached chicken, mix & refrigerate until you are ready to eat. However, lets be honest... I normally just eat right away!