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I’ve been making homemade Elderberry Syrup for many years now because it’s full of immune boosting vitamins and antioxidants. I like to use homemade remedies when I can because I feel they are better for the health of my family. Taking a dose of homemade Elderberry Syrup every morning is a great way to naturally ward off sickness during cold and flu season.
I realized this year that Elderberry Syrup can be made quicker in the Instant Pot and so I thought I would give it a try to see what I thought. It was great! I love any excuse to use my Instant Pot and it cooked and boiled down quicker than the stove-top method. Give it a try. I know you’ll LOVE it. 🙂
For those that do not have an Instant Pot, click here for the stove-top instructions.
Standard Dose for Cold and Flu Prevention:
1 tsp daily for kids and 1 tbsp daily for adults
If sick, take the above dose every 2-3 hours as needed.
Disclaimer: I am not a medical professional. Please do your own research before taking home remedies. This is not intended to replace a professional opinion.
Instant Pot Elderberry Syrup
makes appox. 1 pint
1 cup dried Elderberries
3 cups water
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp whole or ground cloves
1/4 tsp ground nutmeg
2/3 cup raw apple cider vinegar
1 cup honey
Step 1: Add all ingredients except honey to Instant Pot and stir.
Step 2: Secure lid on Instant Pot and set on manual high pressure for 7 minutes.
Step 3: Once the cooking time is up, do a quick pressure release and remove the lid.
Step 4: Turn on the saute function and let simmer until liquid is reduced by half. (This will take 15-20 minutes. You will need to keep an eye on it to make sure that it doesn’t boil down too much and burn.)
Step 5: Once liquid has reduced by half, turn off Instant Pot.
Step 6: Strain liquid into a bowl and let it cool.
Step 7: Once liquid has cooled, stir in honey.
Step 8: Store in an airtight container in the refrigerator for up to 3 months.