Slice the orange in half, squeeze out the juice and toss the whole thing into the pot. Peel and slice the ginger root and add that too.
Add all of the remaining ingredients except for the honey (cinnamon sticks, clove, and elderberries) into the instant pot along with 4 cups of filtered water.
Close the instant pot, making sure that the pressure valve is closed. Set the pressure to High Pressure for 10 minutes.
Once the timer goes off, let the pressure naturally release for 10 minutes. Carefully release the pressure and remove the lid.
Let the elderberry juice cool slightly before handling. Once the juice has cooled enough to handle- about 5-10 minutes, strain the juice through a fine mesh strainer or with a cheesecloth. Be sure to press the ingredients well to extract all of the juice!
Once the temperature reaches 100 degrees or under, add in the honey. If using raw honey, you want to avoid adding honey to juice that is over 100 degrees as you risk losing the healthy and important enzymes, vitamins and minerals found in raw honey. Stir well until the honey is dissolved.
Store your elderberry syrup in a glass jar or bottle in the refrigerator for up to 2 months.