Add the water and rice to the bottom of your Instant Pot.
Place chicken on top of rice and season evenly with garlic powder and ginger.
Pour 1/4 cup teriyaki sauce on top of the chicken and place lid securely on Instant Pot ensuring valve is in sealing position.
Cook on high, manual pressure for 5 minutes, followed by a 10 minute natural pressure release.
While Instant Pot is cooking, heat oil in a skillet over medium heat.
Add in the bell pepper and broccoli and cook for about 5 minutes or until tender. Set aside.
Do a quick release after the 10 minute natural pressure release and open the lid oncen pin drops.
Remove chicken and shred or chop (based on preference).
Add the chicken back to the pot and stir in the veggies as well.
Add the remaining teriyaki sauce, tossing to coat thoroughly.
Serve and enjoy!