Place your chicken in a bowl or bag with the teriyaki sauce and allow to marinate for at least an hour but up to overnight.
Once the chicken is done marinating, turn your Instant Pot to the SAUTE function. Heat the oil. Once heated, crack the eggs into the Instant Pot and scramble. Use a spatula to stir occasionally until the eggs are cooked all the way through. Remove the eggs to a small bowl and set aside. Turn off the SAUTE function
Add a few tablespoons of chicken broth into the Instant Pot. Use a wooden spoon or a spatula to scrape up any browned bits on the bottom of the pot.
Add in the rest of the chicken broth, then the rice, then put the raw, cubed chicken on top.
Place the lid on the Instant Pot and set to cook for 6 minutes on HIGH or MANUAL. Once the cooking cycle has been completed, allow for a 6 minute natural release.
Open the lid of the Instant Pot. Add in the soy sauce, the reserved scrambled egg, and the frozen vegetables. Stir. Place the lid back on the Instant Pot (do not turn on) for another 2 minutes to allow the vegetables to thaw.
Enjoy! Leave a comment on this post letting me know what you thought! :)