5 from 6 votes
Instant Pot Elderberry Syrup 
Author: Brittany Williams
  • •       1 cup Dried Elderberries
  • •       4 cups Filtered Water
  • •       1 in Fresh Ginger cut in 4ths
  • •       2 Cinnamon Sticks
  • •       3 Cloves or 1/4 tsp Ground Cloves
  • •       1 cup Raw Organic Honey – find raw honey here
  1. Place all ingredients, EXCEPT for the honey, inside of your Instant Pot Pressure Cooker.

  2. Put the lid on your pot and make sure the valve is in the SEALING position.
  3. Using the display panel select the MANUAL/PRESSURE COOK function. Use the +/- buttons and select 12 minutes.
  4. When the pot has finished administer a QUICK RELEASE, move the vent valve from the SEALING position to the VENTING position. When the pressure has been released remove the lid.
  5. Press the CANCEL button and select the SAUTE function (SAUTE on Less not Normal or More). Let Sauté for about 10 minutes, do this to ensure that any toxin in the seeds has been removed. Liquid will be reduced by half.  (You do not need to stir)

  6. Mash berries with a potato masher and strain through a fine mesh strainer or your Instant Pot strainer basket. Add berries to your compost pile or discard. Let liquid cool to room temperature before adding the honey. You want to make sure the liquid has cooled to at least 118F to persevere the enzymes in the raw honey.
  7. Store in a jar in the refrigerator for a few weeks. Children should take 1/2-1 tsp a day and adults should take 1 1/2 tsp- 1 tbsp a day during cold and flu season. During illness you can increase frequency of use to every 2-3 hours, until symptoms resolve. Our favorite way to take it is in gummy form, click here for the recipe! For longer storage, place in ice cube trays and freeze for later use.