Instant Pot Elderberry Syrup is a wonderful, earthy and sweet syrup. It is believed to be a great antioxidant, and a natural remedy for warding off colds and the flu! Pressure cooker Elderberry Syrup has ingredients to enhance the flavor, and they also have potential health benefits. It tastes great!
Recipe Updated 1/2019
Instant Pot Elderberry Syrup
With cold and flu season upon us, I like to have something on hand to take daily that I feel will boost my immunity and help fight off sickness. That’s one of the reasons I make Instant Pot Elderberry Syrup.
Truthfully, I have no proof that it works, but I’m pretty healthy, and it tastes great. So I make it and take it!
Some of the ingredients you can add to your Instant Pot Elderberry Syrup: Cloves, Rose Hips, Ginger, Raw Honey, and Cinnamon (also lemon, which I forgot to put in the photo!).
You can use this Pressure Cooker Elderberry Syrup for many other things
• Splashed in a glass of Soda Water
• In a Cocktail (Elderberry Martini?)
• On Pancakes
• Over Ice Cream
• In Yogurt
• In Oatmeal
• Salad Dressing
• Added to Smoothies
• In Tea
• By the Spoonful
I use it for several of the things I mentioned above. It’s delicious, so why not?! For maintenance, I take 1-2 Tbsp. a day. If I feel a cold or flu coming on, I take it 3-4 times a day.
In no way is this post meant to be any type of medical advice or to replace your doctor’s advice! I’m not a medical professional, and can’t be held responsible for your results/choices/actions. I urge you to do your own research into the possible health benefits/side effects of this Instant Pot Elderberry Syrup recipe before making or using.
You can also make Elderberry Syrup Gummies!
Here’s the link to the Elderberry Syrup Gummies recipe: Elderberry Syrup Gummies
I have read many articles about the uses of Elderberry Syrup. I have my own opinion that it works, for me and my family.
There is a wealth of information out there on the subject, so doing your own research is a good idea to see if taking Instant Pot Elderberry Syrup is right for you and your family.
Instant Pot Chicken Noodle Soup
Elderberry Syrup Gummies
Peach Simple Syrup
Blueberry Compote
If you make this homemade elderberry syrup recipe, please leave a comment with a star rating below. I would like to know how you liked it.
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Instant Pot Elderberry Syrup is a wonderful antioxidant, immunity booster, and is believed to be a great natural remedy for warding off the flu! Pressure cooker Elderberry Syrup has ingredients to enhance the flavor, and they also have potential health benefits. It tastes great!
- 1 cup Elderberries, dried organic or non irradiated
- 4 cups Filtered Water
- 2 inch knob Ginger, chopped, fresh
- Peel of 1 Lemon (try not to get any of the white pith)
- 2 Cinnamon Sticks, organic
- 8-12 Cloves, whole
- 2 Tbsp Rose Hips, dried
- 3/4 - 1 cup Raw Honey
- Juice of 1 Lemon
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Add all ingredients except the honey and lemon juice to the inner liner of the pressure cooker.
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Place lid on and set the steam release knob to the Sealing position.
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Press the Pressure Cook (or Manual) button or dial and then the +/- button or dial and select 15 minutes. When the cook cycle finishes, turn off the pot so it doesn't go to the Warming setting. Let it fully Naturally Release the pressure.
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Open the lid and take out the inner pot and strain the liquid into a glass bowl to cool.
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Optional Step: Turn on the Sauté setting to the LOW temperature. Let the syrup simmer and reduce for 5 to 15 minutes, stirring occasionally, until desired thickness is achieved (I personally do not reduce mine).
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When cool, about room temp, add the honey and whisk until fully incorporated (if you add the honey to hot syrup, it will kill off the good properties of the raw honey).
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Add the juice of 1 lemon and whisk. Taste and add more honey if you like it sweeter, or more lemon if you like it tart.
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Transfer the elderberry syrup to a bottle or mason jar with a lid and refrigerate for up to 2 months.
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Elderberry Syrup Dosage:
For intensive use:
Adults: 2 teaspoons 4 times daily
Children: 1 teaspoon 4 times daily
For daily maintenance:
Adults: 2 teaspoons daily
Children: 1 teaspoon daily
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Add elderberries, water, ginger, lemon peel, cinnamon, (and cloves and rose hips, if using), to a medium saucepan and bring to a low boil. Reduce heat to a low simmer for 45 minutes to 1 hour.
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Mash the berries while still in the pan, then strain through a fine mesh strainer or cheesecloth.
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Let the mixture cool, then whisk in the honey until dissolved.
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Add the lemon juice, if using, and stir.
I updated this recipe in January, 2019 to add the lemon juice after cooking and cooling the elderberry syrup. I think it tastes much better, you can control how much you add, and the vitamin C doesn't get cooked off.
*As I'm not a medical professional, and am not intending to give any kind of medical advice, please check with your doctor before using and check for any drug interactions, etc. Do some research, and use at your own risk.
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I’m making this for the first time after a friend shared it with me. Is it possible to reuse the elderberries, cinnamon sticks, and cloves for another batch? It seems like there is still a lot of good stuff left in them.
I think so. It may not be as strong, but you could use a little less water.
Have you ever tried adding echinacea? I plan to try this recipe but I’d like to have echinacea in the elderberry syrup as well. Thankyou!
I have not tried that. It sounds interesting.
Should it come out as a liquid or a syrup. I followed the pressure cooker recipe and it came out as a liquid.
It’s closer to a liquid, but kind of thick.
If I use rose hips, do you have a brand that you like over other ones? I’ve never used these in cooking and am unfamiliar with what to look for. I read that their are needle-like fibers in them so I’m cautious about using them.
I use a dried variety that don’t have any needle bits that I have ever seen. I use an organic, cut, seedless variety.
Since the elderberry syrup is only for me (everyone else in the family doesn’t like the taste), I’m going to freeze it in ice cube trays. Once frozen, I’m going to store the cubes in a zip lock bag in the freezer. Last time I made it, a whole bunch of it was wasted because I couldn’t take it all. It has a pretty good flavor. I have to admit that after a while, I got tired of the cinnamon/ginger flavor. It was easy to make! I might add some orange extract to it the next time.
Where did you get your bottles?
Look on Amazon. My quart size bottle is a milk bottle. The small one is a vintage milk bottle.
Hello 🙂
How long could it bottles be stored? Do they have to be refrigerated? And finally could I freeze some syrup?
They do need to be refrigerated. Mine has lasted over 2 months in the fridge. It does freeze well.
Walter
Just made another batch of elderberry syrup. I have been using the foodie to make the syrup for over a year. Thank you for recipes.
Essential oils will not mix properly without any oil in the recipe. The herbs also have different properties than the oils. Make the recipe as directed and save the oils for your diffuser or inhaler. HTH
Is there a way to substitute essential oils for the clove, cinnamon, lemon and ginger?
I don’t know a lot about the oils, but if they are food grade, I don’t see why not!
I make mine with essential oils, I mix my oils in with the honey and it acts as an emulsifier and helps the oils blend well. I’ve never had an issue with the oils seperating
My new home has fresh elderberries that are ready, should I dehydrate them first and then make the syrup or can I use fresh instead and would it still be 1 cup. I’m super excited to find this recipe. I’ve never tried this before.
Hi Cory, how lucky you are!!! The first thing is to make sure there are no stems remaining at all. They are very toxic. Then do a ratio of 1 part fresh, fully ripe elderberries to 2 parts water. The black elderberries are the ones you want to use. Then follow my recipe!