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!
I’ve already posted traditional elderberry syrup and thick, no-spill elderberry syrup on the blog. But in my opinion, you can never have enough elderberry recipes.
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?
I am SO glad you posted this. I let the fall season slip up on me without stocking up. I have my elderberries on the way so that I can make this later this week and get our immune systems ready for winter. We need it!
Mandy that is awesome!! Thanks so much for reading and I hope you enjoy the recipe!
I’m on a KETO diet and can’t eat Honey at this stage. If I made this recipe for Instant Pot Elderberry Syrup…could I substitute the honey for Lankanto Maple Syrup? It is sweetened with Monkfruit (no sugar).
In the meantime, I have purchased a bottle of Elderberry Concentrate. It is made with Elderberry Concentrate and water and must be refrigerated after opened. If I could make this with the berries we got, that would be great! Any help from you would be appreciated.
Looking forward to your reply.
You should be able to sub the Lankanto with no issues. You could even leave out sweetner altogether- it would be more bitter but still have great immune boosting properties. I’m posting an Apple cinnamon version of this syrup in a couple weeks – not sure if Apple is allowed with keto, but that recipe requires less sweetner. Let me know how it goes!
How much does this make? And about how many cups of dried elderberries are in that 1 lb. bag? Just curious as to how long a $25 bag of elderberries is going to last?
This recipe makes around 6-7 cups of syrup. I’m not a math person, but I’d say each bag makes a few batches at least.
If I’m using fresh wild berries should I cut down on the amount of water?
I think I’d keep the same amount of water. You might be able to cut down on it slightly, but I don’t know if that would make the syrup more concentrated than usual. Also the IP needs a little extra liquid for pressure building. Let me know how it goes – I’ve never used fresh! Do you grow your own berries?
Carol Little R.H. @studiobotanica says
Heidi.. I always use fresh or frozen wild berries, not dried in my annual ‘elderberry syrup’ tradition. Normally, my experience has been a ratio of 2:1.. example:
1 cup ‘fresh elderberries’ or 1/2 cup dried elderberries in a basic recipe. I just started using my IP for this project last year and love it! I need to remember to take pictures next week and share. I just keep the same amount of water and change the amount of berries and it works great. I tend to add more herbal boosters at the end, too, which changes the shelf life.
Mary– thanks for sharing — I am a big fan of Elder medicine!
Carol, thanks so much for sharing your wealth of information on this topic! So good to know that using fresh berries requires a higher amount. Makes sense that the dried are more concentrated. Thanks again!
erin brady says
Great recipe! How much do you take at a time and do you take it daily (esp. in the winter?) I am 8 month pregnant and everyone around me is getting all different kinds of sicknesses and I need to remain healthy! I am hoping this will do the trick 🙂 Thank you!
I take around a tablespoon a day (most days) in the winter months. I hope it helps you! Thanks and best wishes on the new baby!
Love your elderberry recipes. Hoping to make this with monk fruit instead of honey for diabetics. Also working on ACV gummies. Do you have a recipe for that? Do any of your readers know where to get monk fruit without erythritol? Might try coconut sugar as well since it is low glycemic and cooks and bakes well.
Meant to say where can I get monk fruit WITHOUT erythritol. Can you edit my first comment?
Thanks for the review Amy! I don’t have an ACV gummy recipe yet but that mug be a good one for the future! You might be able to find the monk fruit you are looking for on Amazon. Let me know how it goes and enjoy!
Monique Wilson says
How would you add cranberries – fresh or frozen? same cook time with the rest of the ingredients?
I think you could do either and just cook with the rest of the ingredients. Good luck
Thank you for sharing this recipe! It is SO important for people to be empowered about their health! Just made my fist batch in the IP. So easy! Smells amazing and it tastes yummy. I added what I had on hand – lemon juice and its rind, cinnamon sticks and ginger.
Anita Bishop says
Thank You for this insta pot recipe! I have Elderberries in the Freezer waiting to have time to sit and watch and stir them while they are cooking down, I do love my Insta-pot too!!! Thanks again!
You are very welcome! Enjoy!!