Start by gathering all your ingredients. Chop the bell peppers and broccoli into bite-sized pieces. Rinse the Jasmine rice until the water runs clear to remove excess starch, which helps achieve fluffy rice.
Sprinkle the boneless skinless chicken breasts with salt, pepper, garlic powder, and ground ginger. This will infuse the chicken with flavor while it cooks.
Set your Instant Pot to the sauté function and add the toasted sesame oil. Once hot, add the seasoned chicken breasts and cook for about 2-3 minutes on each side until golden brown.
Remove the chicken from the pot and set it aside. Add the rinsed rice and low-sodium chicken broth to the pot. Stir to combine, ensuring the rice is submerged in the liquid.
Place the sautéed chicken on top of the rice mixture. Pour 1 cup of the teriyaki sauce over the chicken, then add the chopped bell peppers and broccoli on top.
Secure the lid on your Instant Pot and set it to cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then quick release any remaining pressure.
Carefully remove the lid and shred the chicken with two forks right in the pot. Stir everything together, allowing the rice to absorb the teriyaki sauce. Serve hot, garnished with sesame seeds, chopped green onions, and a drizzle of Sriracha if desired.
