Slice the apples, removing the seeds and core. Slice into quarters.
Add all ingredients into the Instant Pot and stir well to fully coat the apple slices.
Place the lid on, turning the vent to the sealed position. Set timer to 15 minutes. Once the timer goes off, allow to natural release for about 10 minutes before carefully opening the vent to release the remaining steam. BE CAREFUL. THE STEAM WILL BE VERY HOT!
Puree apples with an immersion blender to carefully transfer to your blender of choice. If transferring, take caution as the apple butter mixture will be extremely hot! If any apple skins remain, discard them.
Turn on the Sauté function on your Instant Pot and cook for 5-10 minutes or until thickened. You may cook longer, if needed, to reach desired thickness. Stir often to prevent burning.
Allow to cool completely before transferring it to a jar for storage. You may store this in the fridge for up to 2 weeks or it can be frozen for longer storage. If storing in a jar, make sure to leave room at the top to prevent shattering. Instant Pot Apple Butter will expand and it freezes.
