Instant Pot Teriyaki Chicken & Rice Kit

BAKE:

Conventional Oven
1. Preheat an oven to 350°F.
2. In a bowl, mix the rice, sauce, and 2 cups of water.
3. Spray an oven safe baking dish with nonstick cooking spray.
4. Place chicken thighs in an even layer in the baking dish. Top with sauce and rice.
5. Cover the dish with foil and bake in the oven for 2 hours.
6. Using forks, shred the chicken thighs in the dish. Mix and serve.

Pressure Cook:

Instant Pot
Preferred):
1. Remove chicken thighs from package and place in an Instant Pot®.
2. Pour the rice over the top of the chicken thighs. Add 2 cups of water.
3. Pour the sauce over the chicken thighs and rice. DO NOT STIR.
4. Lock the lid in place and turn pressure release valve to sealing position. Set manual High Pressure Cook setting to High for 20 minutes.
5. Once timer goes off, use Quick Pressure Release to release all pressure before carefully opening lid. Using forks, shred chicken thighs, mix, and let rest for 5 minutes then serve.
Instant Pot® Tip: Sauté chicken thighs first for added flavor. Set to Sauté function and preheat with 1 tsp of cooking oil for 5 minutes. Sear the chicken thighs for 2-3 minutes per side. Remove chicken thighs from pot and select cancel. Deglaze the pot by adding ¼ of the cup of water and, using a spatula, scrape any browned pieces on bottom of pot. Finish cooking the dish according to instructions above.