Want to speed up how you make your elderberry syrup? Try the Instant Pot! The Instant Pot is the new age electric pressure cooker and all the rage in the world of busy moms all over the world. With a few clicks of a button, your elderberry syrup is perfectly brewed and ready to cool, strain, sweeten and bottle.
Making elderberry syrup in the Instant Pot is incredibly quick and easy for any recipe. I whipped up this quick video using my DIY Elderberry Syrup Kit; however, any recipe will use the same methodology. The steps are simple!
There are a ton of recipes online. I’ve curated the most well loved in another post. Find it here: Ultimate Elderberry Syrup Collection!
HOW TO MAKE ELDERBERRY SYRUP IN THE INSTANT POT
This is a quick summary of how you’ll make your elderberry syrup in the Instant Pot.
- Fill the Instant Pot with the amount of water required for your recipe (or find one here).
- Add in berries and herbs
- Strain in a fine mesh strainer, with a cheesecloth or nut milk bag. See “pro tips” (below) for more info on this.
- Cool to room temperature.
- Mix in your favorite sweetener like raw honey, maple syrup, or monk fruit sweetener
- Pour into clean glass jar and refrigerate.
You can find additional elderberry syrup making supplies on my Amazon storefront page here.
- There are many recipes that suggest using a 5-7 minute timeframe on the high pressure setting. Because elderberries contain glucosides which can be toxic when consumed, I use a conservative 10 minute cook time to ensure that all glucosides are removed and expressed through the release & after the lid opens.
- The more you squeeze the berries, the more concentrated your syrup (and more syrup you’ll get from each batch). Learn how to get more from your syrup in our Facebook Community.
- Ensure your Instant Pot is positioned in a well ventilated space – turn the fans on! Elderberries have a very strong aroma and will scent your kitchen (and everything around it).
- Your shelf life is going to be dependent on so many things! Recipe, fridge temp, the jar you use, how you store it in the fridge, how you serve it, etc. We use a general 3-month guideline but the Trisha’s Elderberries recipe has lasted for upwards of 6, 8 and even a year.