Instant Pot Elderberry Syrup
Instant Pot Elderberry Syrup is believed to be a wonderful antioxidant, immunity booster, and a great natural remedy for warding off the flu! With aromatic ingredients to enhance the flavor, it tastes great!
Servings: 32 oz
Equipment
- Electric Pressure Cooker (3 or 6-quart)
- Glass Milk Bottle (for storage)
Ingredients
- 1 cup Organic Dried Elderberries, (or 3-cups Fresh)
- 4 cups Filtered Water
- 2-inch knob Fresh Ginger, chopped
- Peel of 1 Organic Lemon (try not to get any of the white pith)
- 2 Cinnamon Sticks, organic
Optional Ingredients (add with the elderberries)
- 8-12 Whole Cloves
- 2 Tablespoons Rose Hips, dried
Add After Pressure Cooking and Cooling
- ¾ - 1 cup Raw Honey
- Juice of 1 Lemon, organic
Instructions
Prep
- Measure out the ingredients, peel, then juice the lemon, chop the ginger, etc. Remove and discard any bits of elderberry stems or leaves.
- Add all ingredients except the honey and lemon juice to the inner liner of the pressure cooker.
Pressure Cook
- Place lid on and set the steam release knob to the Sealing position.
- 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.
- Open the lid and carefully take out the inner pot and strain out the berries and any solid bits (I have a large heat-safe pyres-type of bowl for this). Return the liquid to the inner pot, and return the inner pot to the pressure cooker.
Simmer and Reduce
- Turn on the Sauté setting to the LOW temperature. Let the syrup simmer uncovered for a minimum of 10-15 minutes, stirring occasionally, to finish cooking out possible remaining cyanogenic glycosides. It will reduce and thicken a bit.
Cool and Finish
- Add the liquid to a heat-safe glass bowl to cool. When cooled to 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).
- 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.
Prepare to Store
- Transfer the elderberry syrup to a sanitized bottle or mason jar with a lid and refrigerate for up to 2 months.
- Elderberry Syrup Suggested "Dosage":For intensive use:Adults: 2 teaspoons 4 times dailyChildren: 1 teaspoon 4 times dailyFor daily maintenance:Adults: 2 teaspoons dailyChildren: 1 teaspoon dailyExcerpt from: The American Botanical Council THE ABC CLINICAL GUIDE TO ELDER BERRY European Elder Berry Sambucus nigra L. Family: Caprifoliaceae
Stovetop Instructions
- 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.
- Mash the berries while still in the pan, then strain through a fine mesh strainer or cheesecloth.
- Let the mixture cool, then whisk in the honey until dissolved.
- Add the lemon juice, if using, and stir.
Notes
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.
Updated October, 2025: Use ripe black elderberries only; discard all stems/leaves. After pressure cooking and straining, return the liquid to the pot and simmer uncovered 10–15 minutes to let volatiles dissipate and reduce slightly. This aligns with extension and food-science guidance that heat processing reduces cyanogenic glycosides. If preferred, make entirely on the stovetop with a gentle simmer until berries are very soft, then strain and simmer the liquid uncovered another 10–15 minutes.
*As I'm not a medical professional, and am not intending to give any kind of medical or health-related advice, please check with your doctor before using and check for any drug interactions, etc. Do some research, and make/use at your own risk.
Nutrition
Calories: 15kcal
