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A super easy Elderberry Syrup recipe for the Instant Pot. This immune system boosting tonic is flavorful, versatile and packed with health benefits too!
Elderberry Syrup is such an easy, delicious and beneficial thing to have on hand both for its delicious flavor and potential health benefits. This vitamin C-rich delight has been shown in studies to boost the immune system, battle both bacterial and viral infections and have overall anti-inflammatory benefits. Best of all? It's like a guilt-free sweet treat you can enjoy a myriad of ways!
The Elder Tree, and its bits and parts have been revered for centuries to fight off all that ails you. Its berries are the star of the show in this Elderberry Syrup recipe, but keep in mind elderberries should always be cooked before ingesting, as raw elderberries are toxic and can cause unpleasant side effects. But no bother, the Instant Pot takes care of that in no time at all!
Why The Instant Pot?
I've made Elderberry the traditional way on the stovetop many times before (you can find that recipe saved in my Instagram Stories), but there is something really magical that happens when you make it in the Instant Pot. Pressure cooking seems to truly infuse all of the beautiful flavors and additional ingredients, resulting in a tastier (and likely more potent!) Elderberry Syrup.
- Add all ingredients, except honey, to your Instant Pot.
- Cook on manual high pressure for 9 minutes. Let pressure release naturally for 5 minutes, then quick release the pressure valve.
- Set Instant Pot to the saute function. Saute for 10 minutes.
- Press cancel and strain the liquid from the Instant Pot liner.
- Let the liquid cool to room temperature before stirring in honey.
- Store in the fridge and enjoy!
Tips, Tricks and Substitutions
I like to use dried elderberries for ease and convenience, but fresh elderberries can be used instead if that's what you have on hand! Simply replace the 1 cup of dried elderberries with 5 cups of fresh elderberries.
1/2 teaspoon ground cinnamon can be used in place of the cinnamon stick in a pinch.
4 teaspoons of ground ginger can be used in place of the fresh ginger root if need be.
2 teaspoons lemon zest can be used in place of the dried lemon peel (or omitted altogether!).
Honey + Dietary Options
High-quality raw honey is advised for making elderberry syrup due to its inherent health benefits that only serve to amplify and pair well with elderberries own benefits. If you cannot eat honey or you follow a vegan diet -- maple syrup, agave syrup or coconut nectar can used in honey's place, it just will not have all of the added anti-bacterial benefits. If you are on a sugar-free diet, I recommend replacing the honey with this sugar-free honey substitute.
Keep your prepared homemade elderberry syrup stored in an airtight container, glass bottle or jar in the refrigerator for up to 8 weeks (to be on the safe side). Elderberry syrup is one of those things that can potentially keep well for several months, but you if see any changes in the scent, flavor or appearance, do not take any chances and toss that batch. I find 8 weeks to be a sweet spot for having never seen any changes arise during that length of time. Bonus: it's not likely to last that long anyway!
- On its own! I advise 1 tablespoon/day for adults and 1 teaspoon/day for kiddos.
- You can add it to tea, or carbonated water for a fruity, fizzy drink.
- Drizzled over pancakes or waffles.
- Swirled into oatmeal or yogurt.
- Add into smoothies.
- Mix into salad dressings.
- Drizzle on ice cream or chocolate for some extra decadence.
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If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
Instant Pot Elderberry Syrup Recipe
- To the liner of your Instant Pot add elderberries, water, cinnamon, ginger root, and lemon peel.
- Set to manual high pressure for 9 minutes.
- Quick release pressure, then set the Instant Pot to saute mode.
- Saute for 10 minutes. Press cancel.
- Using a fine mesh strainer or cheesecloth, carefully strain the liquid from the cooked ingredients.
- Let the liquid cool to room temperature, then stir in the raw honey until fully dissolved.
- Store the elderberry syrup in airtight containers, bottles or jars in the refrigerator for up to 8 weeks.