McCormick Instant Pot Teriyaki Chicken Recipe: Glazed Perfection in 30 Minutes

This Instant Pot method delivers perfectly glazed chicken with minimal effort and maximum flavor. The pressure cooker infuses the teriyaki sauce deep into every bite, creating tender meat with a sticky, caramelized finish.

Using McCormick’s seasoning blend ensures consistent, well-balanced flavor without measuring multiple spices. The recipe comes together in 30 minutes, making it ideal for busy weeknights when you crave restaurant-quality results at home.

The sauce thickens naturally as the chicken cooks, coating each piece in a glossy, savory-sweet glaze. Serve over steamed rice with steamed broccoli for a complete meal that’s sure to impress.

This approach eliminates the guesswork while keeping the dish simple and delicious.

Ingredients for Mccormick Instant Pot Teriyaki Chicken

Minimal prep meets maximum flavor with these everyday ingredients for a restaurant-worthy dish.

The chicken is the foundation—thighs stay juicier than breasts under pressure. McCormick’s seasoning blend (found in the spice aisle at any major grocery store) eliminates the need for measuring individual spices. Look for boneless, skinless thighs with good marbling; Costco or Sam’s Club offer excellent bulk options. The soy sauce should be low-sodium to control the dish’s saltiness without sacrificing depth.

Out of honey? Maple syrup or agave work in a pinch (use the same amount). No rice vinegar? Apple cider vinegar is an acceptable substitute, though slightly more assertive. Fresh ginger is ideal, but ground ginger at half the quantity can substitute if needed. The cornstarch slurry is non-negotiable for that signature glossy finish—don’t skip it.

Leftovers keep beautifully, actually improving overnight as flavors meld. Store in an airtight container for up to 4 days in the fridge or 3 months in the freezer. Reheat gently to preserve the glaze’s sticky texture—microwave at 50% power works best.

Step-by-Step Instructions for Instant Pot Teriyaki Chicken

This method guarantees tender chicken with a glossy, restaurant-quality glaze in under an hour.

Step 1: Prepare the Chicken and Sauce Base

Trim the 1.5 lb Boneless Skinless Chicken Thighs of any excess fat. I like to cut them into 1-inch pieces for even cooking and maximum surface area to absorb the sauce. Pat them dry with paper towels—this ensures better browning during the sauté step.

In a bowl, whisk together the 0.5 cup Soy Sauce, 0.25 cup Brown Sugar, 2 tbsp Honey, 2 tbsp Rice Vinegar, 3 cloves Garlic Cloves (minced), 1 tbsp Fresh Ginger (grated), and the 1 package McCormick Teriyaki Seasoning Mix. The mixture should be smooth with no lumps of brown sugar.

Step 2: Sauté Aromatics and Brown the Chicken

Set the Instant Pot to Sauté mode on normal heat. Add the 1 tsp Sesame Oil and swirl to coat the bottom. When the oil shimmers, add the chicken pieces in a single layer. Let them sear undisturbed for 3-4 minutes until the bottoms develop a light golden crust.

Flip the chicken and cook for another 2-3 minutes. The chicken won’t be fully cooked yet—that happens under pressure. Transfer the chicken to a plate and pour 0.25 cup of the sauce mixture into the pot, scraping up any browned bits with a wooden spoon.

Step 3: Pressure Cook to Tender Perfection

Return the chicken to the Instant Pot along with any accumulated juices. Pour in the remaining sauce and the 0.5 cup Water. Stir gently to combine, ensuring no chicken pieces are stuck to the bottom—this prevents the burn notice.

Secure the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes. The pot will take about 10-12 minutes to come to pressure. Once done, allow a natural pressure release for 5 minutes, then quick-release any remaining pressure.

Step 4: Thicken the Glaze and Finish

Switch the Instant Pot back to Sauté mode. In a small bowl, mix the 1 tbsp Cornstarch with 2 tbsp of water to create a slurry. Stir this into the sauce and cook for 3-4 minutes, stirring frequently, until the glaze thickens to coat the back of a spoon and the chicken is fully cooked through.

The sauce should transform from thin and watery to a glossy, rich consistency that clings beautifully to the chicken. Taste and adjust sweetness or acidity if needed, though the McCormick mix balances this well.

Step 5: Serve with Garnishes

Spoon the teriyaki chicken over 2 cups Steamed Rice and arrange 2 cups Steamed Broccoli alongside. Drizzle any extra sauce from the pot over the top. Garnish with 1 tsp Sesame Seeds and 0.25 cup Green Onions for freshness and crunch.

The chicken should be fall-apart tender with a deep mahogany glaze. Each bite delivers the perfect balance of sweet, salty, and umami flavors with a hint of ginger and garlic warmth.

Health Benefits of This Recipe

Protein Powerhouse

This dish delivers 30g of protein per serving from the chicken thighs, supporting muscle maintenance and repair. The McCormick seasoning blend adds flavor without extra calories, making it a leaner option than takeout. I love how satisfying it is without feeling heavy. 💪

Low-Calorie Flavor

Each serving contains about 350 calories, with the sweet-savory glaze providing big flavor for minimal calories. The Instant Pot method locks in moisture without added fats, keeping the dish light yet deeply satisfying.

Rich in Iron

Chicken thighs are an excellent source of heme iron, which your body absorbs more easily than plant-based iron. One serving provides about 15% of your daily iron needs, helping prevent fatigue and keep energy levels steady.

Vitamin B Boost

The chicken in this recipe is packed with B vitamins, including B6 and B12, which support metabolism and brain health. The garlic and ginger add immune-boosting benefits, making this meal as nutritious as it is delicious.

Balanced Macros

With 40g carbs (mostly from the brown sugar and rice) and 10g fat, this dish offers a well-rounded macro profile. The steamed broccoli adds fiber and vitamins, making it a complete, balanced meal. 🥗

Sodium Awareness

Using low-sodium soy sauce keeps the sodium in check at about 800mg per serving. Pair with steamed rice and broccoli to balance the meal’s salt content while keeping all the teriyaki flavor you crave.

Frequently Asked Questions