Combine water, dry elderberries, cinnamon stick, star of anise, and fresh ginger in your Instant Pot.
Cover and lock the lid into place on your Instant Pot. Make sure the vent is on sealing. Set your Instant Pot to “MANUAL” and cook the syrup on “HIGH PRESSURE” for 7 minutes
Once cooking time is complete, naturally release the pressure and remove the lid. Switch settings to “SAUTE” and allow the syrup to cook uncovered for about 10 minutes or until liquid has reduced by about half.
Once the syrup is done cooking, pour it through a fine mesh strainer into a large bowl. Using a spoon, press all the remaining liquid out of the berries by pressing them against the mesh strainer. Once all liquid has been drainer, discard cooked berries, cinnamon stick, ginger and star of anise.
Once the syrup is cool, add the honey to the elderberry syrup. Mix to help it combine into the syrup. If you desire a sweeter syrup, you can add more honey.
Portion out syrup into air-tight glass containers (I use mason or jelly jars). Store in fridge for up to 2 weeks.