Chicken Dicken (with dill pickles)

Ingredients

4		boneless chicken breasts
1 cup	240 ml	dill pickle juice

Place chicken breasts at the bottom of the Instant Pot.
Pour pickle juice over the chicken.
Place lid on the Instant Pot, lock into place, make sure the valve is on SEALING.
Cook on high pressure for 15 minutes, natural release for 5 minutes before quick releasing. Leave chicken in all the juice created from cooking.
Turn off the Instant Pot. Then, plug in your electric hand mixer and place directly into the Instant Pot. Begin to shred chicken in the juice made from cooking.
Transfer all the shredded chicken and juice to a large bowl for storing, or let cool then place Instant Pot silicone lid to cover and store in the fridge until you want to use the meat.
Use chicken hot or cold in salads or sandwiches.