Before I get into the method of making elderberry syrup in the Instant Pot. Let's talk about why elderberries are so amazing, and how they work to prevent and treat the flu and cold viruses.
Benefits of Elderberries:
Elderberries are a powerful antioxidant
Natural and gentle laxative
Boosts the immune system
Improves heart health
Treats and shortens the duration of coughs, colds, flu, bacterial and viral infections and tonsillitis. (Elderberry juice was used to treat a flu epidemic in Panama in 1995).
Prevents illness because it's Bioflavonoids and other proteins in the juice destroy the ability of cold and flu viruses to infect a cell.
Excellent source of vitamins A, B, and C.
Infusions of the fruit are said to be beneficial for nerve disorders, back pain, and have been used to reduce inflammation of the urinary tract and bladder.
(Sources: https://www.herbwisdom.com/herb-elderberry.html , https://www.naturalnews.com/040756_elderberry_flu_shots_vaccines.html ).
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From my personal experience. Elderberry syrup has kept my family flu-free for years... up until last year that is. Last year, I was late in the season making my syrup, and my daughters and I caught two strains of the flu virus. With the help of elderberry syrup the girls barely had their flu for 5 days! How long did my flu last, you ask? A whopping day and a half! I kid you not! One day I felt like I was on my death bed, and because o my homemade elderberry syrup by the end of the next day I was practically symptom free and ready to take on the world! Elderberry syrup also prevented my baby (made his batch without honey as he was under a year at the time), and my husband from catching our flu despite living under the same roof and sharing the same facilities. This stuff is truly Aaaahhhhhhmmmaaaazing!
Now, the only downside to making homemade elderberry syrup, from my experience, is that it can be very time consuming. Especially when you make large batches like me. (I make enough at a time to last half the cold and flu season for a family of 5). So I had an idea. Why not adapt my recipe to work in the Instant Pot? This recipe literally cuts the time it normally takes to make this in half if not more. (Normally, elderberry syrup takes me pretty much all day to make). You can still use this same recipe if you do not own an Instant Pot or pressure cooker. You can make it on the stovetop with a stock pot. Follow the same instructions, and simmer for at least one full hour. You just have to be more watchful of the pot and stir the contents often. Without further a do, here you have the Instant Pot version of this recipe:
Instant Pot Elderberry Syrup:
prep: 5 mins
cook: 25 minutes
total: about 35 minutes; plus cooling time
yield: about 80 oz. (yeah you read that right)
1 and 1/3 cup organic dried black elderberries (about 6 ounces) *I used to buy Viva Natural brand as shown in the picture, but now this is nearly impossible to purchase on Amazon so I buy Frontier Organic Elderberries
7 and 1/2 cups of distilled water
4 Tablespoons freshly grated ginger root or organic ground ginger powder
2 teaspoon organic cinnamon powder
1 teaspoon organic turmeric powder
1/8 teaspoon organic ground black pepper
1 teaspoon organic cloves
3 cup local organic raw honey
1 tablespoon non-GMO ascorbic acid (optional)
Pour distilled water into instant pot insert and add elderberries, ginger, cinnamon, turmeric, black pepper, and cloves (do not add the honey yet!)
Place lid on Instant Pot and make sure the seal is closed and not turned on vent. Cook on manual high pressure for 20 mins. Let your instant pot release the pressure naturally.
Turn Instant Pot off and remove the inner pot an set aside in a safe place in your kitchen to cool. When the contents are just about cooled pour into a blender and purée. (I love my Ninja! Does the job perfect every time!)
Next pour syrup through a fine metal strainer or use a cheesecloth to get every last drop out and into a large bowl.
Toss or compost what's left in your strainer and let the syrup cool completely. When it is no longer hot, add your local raw honey and stir.
Last, add your ascorbic acid. This not only gives your elderberry syrup an extra burst of vitamin C, but helps to preserve it so it has a long shelf life. I get mine from Revitalize Wellness at http://www.boweltolerance.org/ . (Check out my full review of Revitalize Wellness Vitamin C here!)
When everything is all mixed in well, pour the syrup into mason jars or glass bottles of some kind. I save my 80 oz honey jars I get from the local Amish Market and store my family's elderberry syrup in it. I also put some in Mason Jars and give away about 20oz or so to friends or family.
Store in the coldest part of your refrigerator and your elderberry syrup should last up to 3 months!
Take this amazing syrup daily for its immune boosting properties. It is recommended to take only during the week and not on the weekends to boost immunity. This syrup is safe for anyone over the age of one. (Babies under the age of one should not consume honey, though you could omit the honey from the recipe and give a baby over 6 months a dose of 1/4 teaspoon a day). I recommend a dose of 1/2 tsp. a day for kids over the age of one, and 1/2 Tbsp. a day for adults. If a cold or the flu strikes, the dose is 1 tsp. for kids and 1 Tbsp. for adults, and every 1-2 hours instead of once a day until symptoms disappear.
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Disclaimer: Lil' Olive Tree does not claim to diagnosis or treat any medical conditions. Posts on this page are for informational purposes only. Please discuss with your doctor before starting any natural treatments, or stopping any medications. Thank you.
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