Low Iodine Pressure Cooker Chicken Stock
A rich, golden chicken stock is the kind of kitchen staple that quietly transforms everything it touches — soups, braises, grains, sauces — and this pressure cooker version delivers deep, slow-simmered flavor in a fraction of the time. For anyone navigating iodine restrictions, store-bought broths and stocks can be a minefield, often containing additives, sea salt, or other processed ingredients that make them off-limits. This recipe keeps things beautifully clean: fresh chicken pieces, aromatic vegetables, herbs, and a small amount of plain salt are all you need. The apple cider vinegar is a smart addition that helps draw minerals and collagen from the bones, giving the finished stock a silky, full-bodied texture. After straining and chilling, you can skim the fat and portion it into containers for the freezer, so you always have a safe, homemade base ready to go. Having this on hand means you can cook with confidence, knowing exactly what went into every cup.
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Learn more →Ingredients
8 servings
- 3 lb chicken backs, necks, or a mix of bony pieces (or 1 whole carcass plus 1 lb wings)
- 2 medium carrots, cut into 2-inch pieces
- 2 stalks celery, cut into 2-inch pieces
- 1 large yellow onion, quartered (skin on)
- 4 cloves garlic, smashed
- 2 tbsp apple cider vinegar
- 1 tsp whole black peppercorns
- 2 bay leaves
- 4–5 sprigs fresh thyme
- 4–5 sprigs fresh flat-leaf parsley
- 1 tsp salt
- 10 cups cold water (or enough to reach the max fill line)
Instructions
- 1
Add the chicken pieces, carrots, celery, onion, garlic, apple cider vinegar, peppercorns, bay leaves, thyme, parsley, and salt to the pressure cooker insert. Pour in the cold water until the ingredients are just submerged, stopping at least 2 inches below the max fill line.
- 2
Lock the lid and set the pressure release valve to the sealing position. Cook on high pressure for 60 minutes.
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