Preheat oven to 350℉. Place chicken in baking dish and pour teriyaki sauce over and mix in. Bake for 22-25 minutes until cooked through. Set aside and shred once cooled.

Meanwhile, add rice, water, and salt to Instant Pot or pressure cooker. Pressure cook for 8 minutes making sure steam release is set to sealing. When done, do quick release and turn valve to venting and wait for steam to release. Then transfer rice to a bowl and cover with a towel for 10 minutes.

Add sesame oil, peas, carrots, and onion to Instant Pot and press sauté function. Stirring frequently cook until onion, carrots have softened then push contents all to one side.

Add eggs to the other side and stir to scramble. Once eggs have scrambled mix in with veggies and stir-fry.

Add rice, chicken, and soy sauce and mix together well. YUM!!