Instructions

• Rinse the 1 1/2 cups uncooked jasmine rice under cold water until the water runs clear; drain thoroughly. Add the rinsed rice and 1 1/2 cups low-sodium chicken broth (or water) to the bottom of the Instant Pot and spread into an even layer.
• Pat the 1 pound boneless skinless chicken breasts dry. Season all sides with salt and freshly ground black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon ground ginger.
• Nestle the seasoned chicken breasts on top of the rice in the Instant Pot. Pour 1/4 cup of the 2 cups teriyaki sauce over the chicken. Reserve the remaining teriyaki sauce for the vegetables and for serving.
• Secure the Instant Pot lid and set the pressure valve to SEALING. Cook on HIGH pressure for 4 minutes (for thick chicken breasts, cook 6–8 minutes).
• When the cook time ends, allow the Instant Pot to release pressure naturally for 10 minutes, then carefully perform a quick release to release any remaining pressure. Open the lid.
• While the Instant Pot is cooking, heat 2 teaspoons toasted sesame oil (or olive oil) in a large skillet over medium-high heat. Add the chopped bell peppers and broccoli florets and sauté, stirring occasionally, until the vegetables are tender-crisp.
• Add some of the reserved teriyaki sauce to the sautéed vegetables and toss to coat; remove the skillet from the heat.
• Remove the cooked chicken from the Instant Pot to a cutting board and let rest for 5 minutes. Fluff the rice in the pot with a fork.
• Slice the chicken against the grain and add the sliced chicken and the sautéed vegetables back into the pot with the rice. Gently toss to combine.
• Spoon the chicken, rice, and vegetables into bowls. Drizzle additional reserved teriyaki sauce over each bowl to taste and garnish with sesame seeds, chopped green onion, and Sriracha or crushed red pepper flakes, if desired.