Give your immune system an all-natural cold and flu fighting boost, with this Pressure Cooker Elderberry Syrup.
Cold and flu season, how I loathe thee! Not only do I get to experience these illnesses first hand in my home, I also work in a family care clinic and care for patients infected by these nasty viruses and all the complications that go with them.
My neighbor introduced me to Elderberry a few years ago and in desperation to find something to help protect my family from repeated illness, I bought several bottles of Elderberry at $10 per 8 oz. – ouch! A quick search of the web revealed to me that I could make my own syrup for much, MUCH less!
Studies of elderberry, also known as Sambucus Nigra, suggest that routine usage of elderberry may, boost the immune system, help prevent minor illnesses, and decrease the severity and duration of symptoms when illness occurs.
While I have no intention of giving medical advice on this here blog, I’m ecstatic to provide a recipe for Elderberry syrup that will make it more affordable for those who are interested in using it. Along with healthy eating, exercise, flu shots, good hygiene, sleep, etc, Sambucus Nigra may be one more thing to incorporate for cold and flu season. A small shot a day or when you feel a sickness coming on is all that is needed. So if you’re interested in trying Elderberry Syrup this sick season, but don’t want to spend all your savings doing so, give this homemade version a try!
After making 4 different versions of this syrup, this is the recipe I prefer. However, a quick search and you’ll find several stove top recipes that add spices such as cinnamon, cloves, nutmeg, ginger, and allspice. I prefer this simple, 3 ingredient version, but since my kids preferred the “spice-y” version, I’ll include those optional ingredients.
If a thicker, more concentrated version is desired, simmer for 5-10 minutes after pressure cooking. There are also recipes to make gummies out of the syrup that I haven’t tried yet.
I would also like to mention that while I’ve had “figure out how to make elderberry syrup before husband takes away credit card” on my to do list for some time, this pressure cooker version was inspired by posts from the Instant Pot Community Facebook page. And speaking of which, if you own any brand of electric pressure cooker, this Facebook group is an INCREDIBLE resource. A statement as simple as, “Give me your favorite pressure cooker soup ideas” will result in many, MANY suggestions. It’s fabulous, and I highly recommend it.
Finally, I’ll offer the disclosure that my intent here is not to offer medical advice or a cure for illness. I will always encourage visits and discussions with your physician to determine the best course of action for your individual situation and illness.
With all that in mind, get ready for one of the easiest recipes you will ever make in your pressure cooker! And here’s to wishing you the healthiest possible sick season!
For more information regarding the use of elderberry syrup, visit the following sites:
For a delicious way to incorporate Elderberry Juice, check out this Blueberry Elderberry Smoothie.
TOOLS/INGREDIENTS USED TO MAKE ELDERBERRY JUICE IN THE INSTANT POT
PrintPressure Cooker Elderberry Syrup
Be better prepared to fight cold and flu season with this easy and more affordable version of Elderberry Syrup!
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 1 quart 1x
- Category: Syrup
- Method: Pressure Cooker
- Cuisine: American
Ingredients
- 1 cup dried elderberries
- 4 cups water
- 1 cinnamon stick (optional)
- 1 inch of fresh ginger, peeled (optional)
- 5 cloves (optional)
- 1 vanilla bean, split (optional)
- ¾-1 cup honey (preferably raw honey)
Instructions
- Add elderberries, water, and other desired optional ingredients to the pressure cooker pot and stir. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 10 minutes. When cooking is complete, use a natural release.
- Set a fine mesh strainer over a bowl and pour the pot’s contents into the strainer. Press on the elderberries to remove all of the juice. Discard the elderberries.
- Allow the juice to cool completely then whisk in ¾ cup honey. Add more honey to taste. Store in refrigerator for up to 2 weeks in mason jars with a pourable lid. Can also be frozen if longer storage is needed.
Notes
For adults, take 1-2 tablespoons each day and for children older than 1, take 1-2 teaspoons each day. Increase to 3-4 times per day if illness occurs. Do not give to children less than 1 year of age.
Why is my instant pot taking so long to naturally release after cooking for 10 minutes?
Tyger, there’s a lot of liquid in this recipe so it’ll take awhile for it to cool down enough and the pressure go down. That’s normal 🙂
Ooops, I put the elderberries, water, cinnamon AND the honey in the IP and started the 10 minutes…have I ruined it?! Yikes!! Thanks for your great recipe even though I’m embarrassed that I didn’t read through it well!
Cindy, It’ll be okay :). The main reason for adding the honey after is for raw honey – the heat ruins some of the health components to it. But your elderberry will still be great!
This is great! I will add elderberries to my cold season concoction. I never thought to use my pressure cooker. I will have to do this for my next batch, as babysitting a simmering pot on the stove slips my mind at times. Thank you!
Hello I am wondering if we could omit one cup of water for a cup of vodka to make this Shelf worthy and not need to put it in the refrigerator? What are your thoughts on making this shelf Worthy? When I use the stove top method I add raspberry vodka to it and use less water in place of.
Sheila, interesting. So you’re using it like an extract? I’ve never tried this.
Hi Marci! Love these recipes! I’ve been savouring the vanilla, cinnamon & honey recipes in my mind as I had to wait til today to make, a whole 24 hours from when I found your webpage !! Just a note for you tho’, its not likely that the syrup will match the cold & flue efficacy research as the primary active constituent is very heat sensitive. that being said, the beauty of herbs is that they are a complete package of a whole host of constituents that research hasn’t even considered yet, so, I’m off to make my batch! Sue
Sue, thank you! I sincerely appreciate your thoughts. I hope it helps keep you healthy this season!
Hi- I just wanted to comment on Sue’s post about reduced efficacy due to sensitivity to heat. Raw elderberries are poisonous. They MUST be cooked to be consumed. I have no idea if the pressure cooker changes anything, but all elderberry syrup involves cooked berries.
Where do you get the dried berries?
Nevermind! I missed it in the article!
Could you add Vanilla extract instead of the bean if you don’t have vanilla beans on hand?
Lauren, Absolutely! Especially since vanilla beans are so expensive right now.
Can you use fresh elderberries? We are about ready to harvest ours and was wondering can we start with fresh or should they be dehydrated first and then used for this recipe?
Susan, I’ve seen recipes were people use fresh and I have a neighbor who does it as well. I would just double the amount of berries you’re using.