Wash and drain well 2 cups of Japanese rice.
Put the washed and drained rice into the instant pot pressure cooker.
After that, pour 2 cups of water into the instant pot. Level the rice and make sure the rice is covered by water. Then, close the lid and vent. Push the manual button, adjust time for 6 minutes and naturally release the pressure.
While the rice is cooking, marinate the chicken thighs by pouring 4 tablespoons of homemade teriyaki sauce over the chicken.
Mix the chicken and sauce well. Let it marinate for at least 15 minutes before cooking. The best result is to marinate the chicken overnight or around 8 hours.
In the meanwhile, wash and cut a large head of broccoli.
Next, pour ½ tablespoon of vegetable oil into the non-stick pan. Add the broccoli from step 6. Then, add ¼ teaspoon of garlic powder, ¼ teaspoon of salt and ½ cup of water.
Stir the broccoli a little bit. Cover the lid and cook for 2 minutes. Then, open the lid and set the broccoli aside.
Pour ½ tablespoon of vegetable oil into the non-stick pan.
Add the marinated chicken thighs, cover the lid and cook it for 2 minutes.
After, open the lid and flip the chicken. Let it cook for another 4-5 minutes until the sauce is reduced.
When the rice is done, scoop some rice into the bowl.
Put the cooked broccoli on the rice in the bowl.
Lastly, cut the cooked teriyaki chicken thighs into strips and put on the rice bowl in previous step 13. After that, drip a couple teaspoons of homemade teriyaki sauce on top of the chicken. (Remember to add sauce to your taste.)