This easy Instant Pot elderberry syrup is much faster to make than the stovetop version, but with all the immune-boosting benefits!
This time of year I’m likely to get bit with the elderberry bug… as in, the urge to make ALL THE ELDERBERRY THINGS!
So I’ve decided to create a series of elderberry goodies for you all – one per week for the month of September! Won’t this be fun? Be sure to check back every week for each new recipe.
More in this series:
(For the full run-down on why elderberry syrup is so good for you, read my post on traditional elderberry syrup.)
First up, I had to play around with my new Instant Pot (by the way, how did I live without this appliance my entire life as a cook?).
Why Make Instant Pot Elderberry Syrup?
I quickly realized, I enjoy making elderberry syrup in the Instant Pot even better than the traditional stovetop version! Here’s why:
This Instant Pot elderberry syrup only needs SEVEN minutes of cook time!
However, the syrup takes a few extra minutes for pressure building and release. Plus a little time to cool and add honey. So altogether, making elderberry syrup in the Instant Pot takes around 20 minutes start to finish, as opposed to 45 minutes with the stovetop version.
With stovetop syrup, you have to stir it every so often and check frequently to ensure it doesn’t boil over. With the Instant Pot, just set it and forget it!
Of course, stovetop elderberry syrup is a great option if you don’t have an IP, or you feel like having a lazy fall day with pots simmering on the stove. But I’m always game for a good shortcut.
Ingredients to Add to Instant Pot Elderberry Syrup
For my original stovetop version, we kept things super simple and only used 3 ingredients: dried elderberries (I like this kind), water, and raw honey.
This time, I’m making it a bit fancier by adding in some additional health-boosting ingredients. Just throw all of it into your trusty IP, and you’re good to go!
Today I’m adding:
- Lemon – extra boost of vitamin C for this syrup
- Orange – another source of vitamin C, good for the immune system
- Cinnamon – great for inflammation and it tastes so good!
- Cloves – rich in antioxidants with antibacterial properties
- Ginger – has antiviral properties and is wonderful for upset stomach
Get creative and add your own health boosting ingredients! Other optional add-ins are:
- Herbs like thyme, oregano, or mint (here’s a list of the best herbs for cold season)
- Apple Cider Vinegar
- Other fruits (cranberry, apple, etc.)
How to Make Elderberry Syrup in the Instant Pot
Making elderberry syrup in the Instant Pot is basically the same method as stovetop, only there’s no standing over a hot stove!
Just measure your ingredients, dump them into your Instant Pot insert, and give it a quick stir.
Close the lid, set the valve to the “seal” position, and set the IP to cook on Manual high pressure for 7 minutes.
Once it’s finished, carefully do a quick release of pressure and open the lid once the pin drops down.
Note: I’ve recently heard mention of the fact that elderberries may contain small amounts of cyanide properties which need evaporation for removal. Because of this, allow your syrup to cook with the lid off for 5 minutes on Saute mode after cooking, to eliminate any potentially harmful substances.
Using a large strainer or collander, strain the elderberry mixture over a large bowl and mash to get all the liquid out. Allow to cool until the liquid is warm, not hot, before adding honey. (Don’t add raw honey to super hot liquid, because it will kill all the beneficial enzymes.)
Stir the honey and elderberry liquid thoroughly with a whisk. Your elderberry syrup is done! Transfer to small jars for storage.
Elderberry syrup stays fresh in the fridge for up to two months, and a year in the freezer.
Instant Pot Elderberry Syrup
This easy Instant Pot elderberry syrup is much faster to make than the stovetop version, but with all the immune-boosting benefits! Filled with lots of elderberry goodness plus citrus, ginger and health-enhancing spices.
- 2 cups dried elderberries
- 1 lemon juiced with rind
- 1 orange juiced with rind
- 3 cinnamon sticks
- 1 tbsp. whole cloves
- 1 2-inch section of fresh ginger peeled & sliced
- 6 cups water
- 1 cup raw honey
Add all ingredients except honey to the Instant pot insert and stir well.
Close the lid and set the valve to the "seal" position. Set cook time to MANUAL, High Pressure, for 7 minutes.
When cook time is finished and timer goes off, set the valve to "vent" and do a quick release of pressure. When the pin drops down, carefully open the lid.
Select Cancel, then select Saute. Stir and allow to simmer for 5 minutes to evaporate any potentially harmful properties in the syrup.
Strain mixture through a large mesh strainer or collander over a large bowl. Mash the elderberry ingredients well to get as much liquid out as possible. Allow to cool for several minutes until liquid is warm, not hot.
Add raw honey and stir well with a wire whisk to dissolve. Adjust the amount of honey to your preferred level of sweetness.
Transfer to jars for storage. Keeps up to 2 months in the refrigerator, up to a year in the freezer.
Lemon, orange, ginger, and spices are optional in this recipe.
Kids Dosage: For general immune support, take 1 teaspoon daily. For illness, take 1 teaspoon every few hours during the day.
Adult Dosage: For general immune support, take 1 tablespoon daily. For illness, take 1 tablespoon every few hours during the day.
Will you make this Instant Pot elderberry syrup, or do you prefer the classic stovetop kind?