• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Traditional Cooking School by GNOWFGLINS

Dish up the simple joy of healthy, down-home foods your family will LOVE… tonight.

Join 10,624 families served since 2010!

  • Join Now
  • About
    • About Wardee & TCS
    • Our Team
    • FAQs & Help
    • Contact
  • Recipes
  • Blog
    • Recipes
    • Archives
  • Podcast
    • #AskWardee
    • Know Your Food with Wardee (retired)
  • Shop
    • Membership
    • SALE! Print Textbooks
    • SALE! Books & Courses
    • SALE! “look good, feel good, do good” t-shirts
    • SALE! “GNOWFGLINS baby” Bib
    • Recommended Tools & Supplies
    • More Books We Love
    • Complete Idiot’s Guide To Fermenting Foods
      • Errata
  • Login
You are here: Home » Food Preparation » Instant Pot Cough Syrup {with fresh thyme, ginger, & lemon}

Want our Instant Pot sourdough cornbread recipe? Click here to download the FREE recipe!

Instant Pot Cough Syrup {with fresh thyme, ginger, & lemon}

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Jump to Recipe Print Recipe
Print Friendly, PDF & Email

Instant Pot Cough Syrup {with fresh thyme, ginger, & lemon} | My most recent addition to our natural remedies arsenal is homemade cough syrup -- made with one of my favorite kitchen gadgets, the Instant Pot! | TraditionalCookingSchool.com

Remember when I gave you a peek inside my medicine cabinet?

Nothing's changed… I'm still fighting illness with food!

My most recent addition to our natural arsenal is homemade cough syrup — made with one of my favorite kitchen gadgets, the Instant Pot!

Why Instant Pot Cough Syrup Is A Winner

I've got nothing against plain ol' raw honey as a natural cough remedy. I've given my family many a spoonful of it to ease a cough. It's powerful, and it works!

Yet, for stubborn coughs or coughs that accompany colds, herbs and spices speed healing and bring relief more quickly.

This is where my Instant Pot comes in handy. Using the Sauté feature, I can gently simmer herbs in water with a constant temperature. No more adjusting the stove and babysitting the pot!

Which Herbs & Spices To Use For Instant Pot Cough Syrup?

Fresh Thyme

Fresh thyme is anti-inflammatory and disinfecting. It's the perfect addition to homemade cough syrup, especially when the cough accompanies a cold. And you just can't find its lovely herbaceous flavor in any store-bought syrups.

Fresh Sage

Similar to thyme, sage is also an anti-inflammatory and expectorant, with a long history of being added to old-fashioned cough syrup recipes! It has medicinal effects and is a powerful herbal remedy.

In this recipe, use either thyme or sage. Both are unnecessary since their properties are very similar. Medicinal use of sage is contraindicated for pregnancy, so please use fresh thyme if you are pregnant.

Fresh Ginger

Ginger works as an expectorant to loosen and break up mucous in the lungs. Because of gingerol, the main bioactive compound in ginger, it possesses anti-inflammatory, anti-bacterial, and immune-boosting properties. Exactly what we need to fight illness and stop persistent coughing!

So if your cough was caused by a bacterial infection, you want ginger in your Instant Pot cough syrup! (Source.)

Cayenne Pepper

Cayenne contains a compound called capsaicin. Capsaicin “relieves the pain by suppressing a chemical that carries the pain message from nerves in the affected area to the brain” (source). This is especially relieving if coughing causes or worsens a sore throat.

Cayenne is very spicy, so you may want to leave out or reduce this ingredient if you plan to administer your homemade cough syrup to children or sensitive adults.

Lemon

Finally, lemon is anti-bacterial, helps boost the immune system, and can open up the sinuses. I've even used it alongside raw garlic to treat strep throat!

Now that you know a little bit about the ingredients, let's make cough syrup in the Instant Pot!

My most recent addition to our natural remedies arsenal is homemade cough syrup -- made with one of my favorite kitchen gadgets, the Instant Pot!
4.25 from 4 votes
Print

Homemade Cough Syrup In The Instant Pot

My most recent addition to our natural arsenal is homemade cough syrup -- made with one of my favorite kitchen gadgets, the Instant Pot!

Course Household & Health
Cook Time 20 minutes
Total Time 20 minutes
Servings 2 cups
Author Lindsey Dietz

Ingredients

  • 2 cups pure water
  • 8 fresh thyme
  • 1/4 cup ground ginger finely chopped
  • 1 cup raw honey preferably local
  • 1 organic lemon juiced
  • 1/8 teaspoon ground cayenne pepper

Instructions

  1. Put water, thyme, and chopped ginger into the Instant Pot.
  2. Press the Saute button.
  3. Simmer the herbs in water until reduced by half.
  4. Allow to cool until the temperature is warm, not hot, steeping the herbs the entire time.
  5. Strain.
  6. Discard or compost the thyme and ginger.
  7. Return the thyme-ginger tea to the Instant Pot.
  8. Whisk in honey, lemon juice, and cayenne pepper, if using.
  9. Transfer to an airtight jar or bottle.
  10. Syrup will keep in a dark cupboard for 1 week. After that, it should be stored in the refrigerator.
  11. Administer a tablespoon as often as necessary to soothe a sore throat and calm a cough.

Have you ever thought to make cough syrup in the Instant Pot? Have you ever tried homemade cough syrup?

Disclaimer: I’m not a doctor. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You are responsible for your own health and for the use of any remedies, treatments, or medications you use at home.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Food Preparation Health & Nutrition Healthy Living Household & Health Pressure Cooking Recipes Superfoods & Supplements

Lindsey Dietz

About Lindsey Dietz

Native Texans, Lindsey and her family now live in the northern Minnesota wilderness on their dream property, where they are attempting to raise chickens and a few of their own veggies. In her free time, she enjoys food photography, flipping through cookbooks, and tackling home improvement projects. She also serves on the board of her local food co-op. Lindsey has dedicated much of her time over the past several years to unlearning conventional practices and implementing Traditional foods and natural remedies in her home. This has radically changed her and her family's health. Lindsey now loves to share her knowledge and recipes through her blog All The Nourishing Things and her eBooks: Nourishing No-Bake Treats and Sweet Without Sugar.

Reader Interactions

Comments

  1. AvatarHelen LaRue says

    October 10, 2016 at 8:04 pm

    After the directions in step 8 how long to you leave the thyme-ginger tea in the Instant Pot? Your directions don’t say and then goes on to step 9 of putting the Cough Syrup in an airtight jar or bottle. Thank you! I can’t wait to make this 🙂

    Reply
    • Lindsey DietzLindsey Dietz says

      October 11, 2016 at 7:58 am

      You simmer the herbs in water until it’s reduced by half, then strain. Make sure to cool the “tea” before adding the honey so as not to destroy the benefits of raw honey. Mine was ready for honey in about 15 minutes.

      Reply
    • AvatarCarol says

      February 28, 2017 at 6:54 pm

      Why is the liquid returned to the Instant Pot in Step 7 if the Instant Pit is not turned on again?

      Reply
      • Lindsey DietzLindsey Dietz says

        February 28, 2017 at 9:11 pm

        Carol, I return it to the pot to whisk in the honey, lemon, and cayenne pepper. It was easier for me to whisk those ingredients in the larger pot of the Instant Pot than in my smaller Pyrex measuring cup. You do what works for you! 🙂

        Reply
  2. AvatarNikki says

    October 11, 2016 at 5:34 am

    I just got my Instant Pot last week – so excited!
    Just wanted to clarify the instructions…you are using the saute function with the lid off? And when you add the honey….you are just re-using the pot as a mixing bowl? Not cooking again, right? Keeping the honey raw to maintain all its beneficial properties….
    Thanks for this recipe! It looks doable and we have colds right now.

    Reply
    • Lindsey DietzLindsey Dietz says

      October 11, 2016 at 7:55 am

      Yes, Nikki, the lid is off. Add the strained “tea” back to the pot and then add honey to the warm tea, but don’t turn the heat on so as to keep the honey raw. That’s right!

      Reply
      • AvatarNikki says

        October 11, 2016 at 8:44 am

        Great! Thanks!

        Reply
    • AvatarDianne says

      August 17, 2018 at 3:25 pm

      Why use the instant pot at all since your not pressure cooking? Seems like it could be just done in a pot on the stove.

      Reply
      • AvatarKira says

        February 17, 2019 at 11:09 am

        From the post, “This is where my Instant Pot comes in handy. Using the Sauté feature, I can gently simmer herbs in water with a constant temperature. No more adjusting the stove and babysitting the pot!”

        Reply
  3. AvatarErin Joy says

    October 11, 2016 at 7:01 am

    We just moved to Nepal, and I have a pressure cooker (pot) and a gas range. I’ve never used an Instant Pot and am only just learning how to use my pressure cooker. Wondering if there is a relatively simple way to adjust the directions? Thanks for this recipe!

    Reply
    • Lindsey DietzLindsey Dietz says

      October 11, 2016 at 7:53 am

      You could make it on the stove in a stainless steel pot, if you have one. Follow the directions by simmering the herbs in water until reduced by half. Remove from heat, let cool, strain, add honey. It would work!

      Reply
      • AvatarErin Joy says

        November 1, 2016 at 10:14 am

        super, thanks so much! Half my family has come down with a headcold that has lead to the “Kathmandu Cough” so I’ll be making up a batch of this tomorrow!

        Reply
  4. AvatarJoya Matza says

    October 15, 2016 at 12:05 pm

    Hi! I wonder what is an instant pot?

    Reply
    • Lindsey DietzLindsey Dietz says

      October 16, 2016 at 5:51 pm

      An Instant Pot is an electric pressure cooker that also has the ability to saute, slow cook, and keep warm. There are links within the post for you to get more information or buy one if you decide you just can’t live without it! 😉

      Reply
  5. AvatarKris says

    October 15, 2016 at 2:12 pm

    I was wondering if you know how long this will keep in the refrigerator? Winter is almost here in Wisconsin, so I won’t have access to my fresh thyme much longer. If I make up some batches, I’m wondering if it would keep through the winter/spring? Honey never spoils, but with the other ingredients, it probably does. Do you have any thoughts on that?

    Reply
    • Lindsey DietzLindsey Dietz says

      October 16, 2016 at 5:50 pm

      I would say it could safely last for a month, maybe longer. Just go by taste and smell. If it tastes or smells off, it’s probably off. And of course, if it begins growing mold, you know it’s time to toss it.

      Reply
    • AvatarSally says

      November 23, 2016 at 6:44 pm

      Why not store in the freezer? Then take it out as you need it.

      Reply
  6. AvatarDaphne McCoy says

    October 16, 2016 at 12:48 am

    Where can I find out more information about the instant pot and about how and where to purchase one?

    Reply
    • Lindsey DietzLindsey Dietz says

      October 16, 2016 at 5:54 pm

      The Instant Pot is linked within the post, so feel free to click on those for more info! 🙂

      Reply
  7. AvatarCharisse says

    October 17, 2016 at 6:37 am

    Thank you so much! Made this last night…breastfeeding and have a terrible cough. How long will it keep in the fridge?

    Reply
  8. AvatarDawn says

    October 21, 2016 at 8:17 pm

    I have an Elite Platinum Programmable 8-qt electric pressure cooker.. how is the “Instant Pot” different?

    Reply
  9. AvatarGeorjean says

    November 6, 2016 at 8:47 pm

    Thanks for sharing. What to give this a try.

    Reply
  10. AvatarEmily says

    December 19, 2016 at 6:36 pm

    I made this today, and it is very runny. Is that supposed to be the consistency?

    Reply
    • Lindsey DietzLindsey Dietz says

      December 20, 2016 at 9:14 am

      It’s definitely not thick like store-bought cough syrup. Mine thickened up a bit once it chilled in the fridge. The benefits are not found in the consistency, but in the ingredients. Hope that helps!

      Reply
      • AvatarS Scott says

        February 24, 2019 at 3:07 pm

        Hello Lindsey! I know this post is over two years old, however, I had to compliment you on this recipe. I made it for my sick children(croup). I had the same question about consistency so your reply cleared that up. I did use the stovetop method. In addition to your recipe(well minus cayenne), I added the peel from the lemon in pot while it was cooling. The taste was splendid straight off the spoon! Thank you for this lovely recipe!

        Reply
  11. AvatarBrenda says

    December 21, 2016 at 3:53 am

    Hello, I am so interested in getting this instant pot a try. Do you store your cough syrup in the jar in the pic? Where did you get the jar? I absolutely love it.
    Thank you in advance

    Reply
    • Lindsey DietzLindsey Dietz says

      December 21, 2016 at 8:54 am

      Hi Brenda, No, I don’t store it in that bottle… I put it in there just for the photo. If I had a cork to fit in it, I probably could! Ironically, I think I paid $1 for that bottle at a thrift store. So there’s no telling where it’s originally from or what it’s actual value is! I’m glad you like it! (I store my syrup in a plain ol’ Mason jar.)

      Reply
  12. AvatarJamie says

    January 7, 2017 at 12:36 am

    Can you use dried thyme? I have a ton of dried sprigs that I harvested from my garden this year.

    Reply
    • Lindsey DietzLindsey Dietz says

      January 7, 2017 at 12:08 pm

      Yes, I believe dried sprigs would also work!

      Reply
  13. AvatarDee says

    January 12, 2017 at 9:23 am

    How do you simmer with the Instant Pot? Simmering is to stay just below the boiling point while being heated. If I use sauté it comes to a rolling boil. Am I doing something wrong and need to press a different button?

    Reply
    • Lindsey DietzLindsey Dietz says

      January 17, 2017 at 11:06 am

      I use the Saute feature, Dee. It only needs 5 minutes of simmering (medium-small bubbles rising to the top), so you shouldn’t be at a total rolling boil yet. Are you covering it w/ the pressure sealing lid or glass lid? Perhaps it’s holding in too much heat, causing the temperature to come to boiling sooner?

      Reply
  14. AvatarAngela says

    February 20, 2017 at 9:49 pm

    I guess I just don’t understand why you’d go to all the trouble to use the instant pot when it would be simpler to just make this on the stove. Am I missing something?

    Reply
    • Lindsey DietzLindsey Dietz says

      February 21, 2017 at 2:26 pm

      The point of this recipe, Angela, is to show the Instant Pot’s versatility. If you prefer to make the syrup on your stovetop, that’s totally fine!

      Reply
  15. AvatarDee says

    February 21, 2017 at 1:22 pm

    Is the Instant Pot and Electric Pressure Cooker the same thing?

    Reply
    • Lindsey DietzLindsey Dietz says

      February 21, 2017 at 2:25 pm

      The Instant Pot is a specific brand of electric pressure cooker. There are other brands, though the IP is the one we at TCS use! Hope that helps!

      Reply
  16. AvatarDanielle - TCS Community Manager says

    February 24, 2017 at 6:56 am

    So sick this week! Just made a batch of this to help with my cough.

    Reply
    • Lindsey DietzLindsey Dietz says

      February 24, 2017 at 10:27 pm

      We’ve been sick all week too! Feel better! I hope the cough syrup helps!

      Reply
  17. AvatarDanielle says

    February 27, 2017 at 7:57 am

    I wanted to share how I’ve been using this over the past few days. I was taking a TBSP at a time but I grew tired of going back to the refrigerator every 20 or 30 minutes. So I poured about 1/4 cup in a small bowl (a cup would work) and I sip it over the course of 5 or so minutes. Almost like a tea.

    This has been especially helpful when a “fit” of coughing comes up.

    ~Danielle, TCS Community Manager

    Reply
    • Lindsey DietzLindsey Dietz says

      February 27, 2017 at 10:00 am

      That’s awesome, Danielle! I hope you’re feeling better!

      Reply
  18. AvatarNancy says

    March 1, 2017 at 3:10 pm

    I made this with a normal pan not a pressure cooker and its more liquid not like syrup but i think the benefits stays the same .

    Reply
  19. AvatarSuzie says

    November 19, 2017 at 10:11 am

    This sounds like an excellent cough recipe! Thanks for making it available in PDF form for keeping!

    Reply
  20. AvatarSierra says

    January 6, 2018 at 2:22 pm

    Just curious if there is a dosage suitable for toddlers?

    Reply
  21. AvatarReuven says

    July 13, 2018 at 2:46 pm

    I don’t want to destroy all the medicinal properties in raw honey that can easily be destroyed at high temperatures, such as 120 degrees Fahrenheit.

    Do you know if there is an option with the instant pot to cook at a temperature under 120 for several hours so that I can infuse my honey?

    I know that there is a yogurt option on the instant pot that cooks below 100 degrees Fahrenheit, but I have no idea if that option would work with my honey.

    Any guidance would be great!

    Reply
    • AvatarHélène says

      February 18, 2019 at 10:25 am

      Turn off the IP and let cool for 5 min. Stir in honey, etc. It will infuse slowly while in cupboard for a week. Or heat very low an hr to infuse for present illness.

      Reply
  22. AvatarJessica L Cichocki says

    August 31, 2018 at 11:10 pm

    If I don’t have the dried ginger powder can I use fresh ginger? If so how much would I use? Thanks!

    Reply
  23. AvatarRachel Martinez says

    September 17, 2018 at 12:56 pm

    I have a few questions that were asked but weren’t answered yet. Can we use fresh ginger instead of dried. If so, how much? Also, what dose do you recommend for a one year old? Thank you!

    Reply
  24. AvatarJanet says

    November 8, 2018 at 5:35 pm

    Why keep in dark cupboard for a week?

    Reply
    • AvatarBrittany says

      August 9, 2019 at 7:04 am

      If you are traveling and will be without a refrigerator it’s good to know that it will last at room temp for a week as long as it isn’t in the sun.

      Reply
  25. Avatarursula walsh says

    February 4, 2019 at 4:52 pm

    What if you dont have Instant pot ??? How do you make it ?

    Reply
  26. AvatarHélène says

    February 18, 2019 at 10:22 am

    Would this be worth making with dried herbs?
    Is it ground (dried) ginger or fresh ginger, finely chopped?

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Limited Time: FREE Print Books & T-Shirt!

Pressure Cooking eBook or eCourse package

Click here to get FREE print books and t-shirt with our Pressure Cooking I and II eBook or eCourse packages! Hurry, free book offer expires soon!

Overwhelmed???

Our simple weekly menu plans, easy step-by-step traditional cooking tutorials, and private online fellowship will help you make healthy foods your family LOVES to eat!

Click here for more information and to get a FREE t-shirt!

Recently on the Blog

  • 25+ Incredible Homemade Marshmallow Recipes (+sugar-free options!)
  • How To Make Homemade Whipped Cream (raw or store-bought cream!)
  • Homemade Raw Apple Cider Vinegar Recipe
  • Homemade Vegetable Broth Recipe (Stove Top, Instant Pot)
  • How To Make Homemade Buttermilk + 5 Buttermilk Substitutes
  • THM Blended Red Lentil Soup (Instant Pot, Crock Pot, Stove Top)
  • How to Make Homemade Powdered Sugar (from coconut sugar, refined sugar-free)
  • 75+ Fresh Cranberry Recipes… From Breakfast To Dessert!
  • 2-Minute Easy Homemade Taco Seasoning Mix
  • 30 Minute Meals For Special Diets (Paleo, Keto, Whole30 & more!)

Recently Commented

  • Mary on How To Make Homemade Whipped Cream (raw or store-bought cream!)
  • Mary on How To Make Homemade Whipped Cream (raw or store-bought cream!)
  • Mary on Homemade Vegetable Broth Recipe (Stove Top, Instant Pot)
  • Angelia on Homemade Vegetable Broth Recipe (Stove Top, Instant Pot)
  • Tine on How To Make Homemade Whipped Cream (raw or store-bought cream!)
  • Jonette Bumgarner on Homemade Raw Apple Cider Vinegar Recipe
  • Sandy on Homemade Bourbon Vanilla Extract

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Before Footer

g-NOWF-glinz

GNOWFGLINS = God’s Natural, Organic, Whole Foods, Grown Locally, In Season. They’re what we eat! Read more about Wardee and Traditional Cooking School by GNOWFGLINS.

Traditional Cooking School

Traditional Cooking School is an online cooking school Wardee created to honor her grandmother’s cooking traditions and preserve them so that future generations can enjoy the health benefits, flavors and fun of traditionally prepared foods. Join 10,624 families served since 2010! Learn more here…

Copyright © 2019 Traditional Cooking School by GNOWFGLINS • About • Help • Privacy • Partners

Business Seals   Privacy Seals   Security Seals