Core and slice each apple into 8 slices. You can peel the apples if you desire, but it is not necessary.

Add apples and remaining ingredients to the Instant Pot.

Put the lid on the Instant Pot, close vent and set on High Pressure for 15 minutes.

Once timer goes off, let Instant Pot naturally release pressure for 20 minutes, then release pressure.

Blend apple mixture in insert with immersion (stick) blender until smooth.

Set Instant Pot to Saute and press the minus (-) button to adjust to "Less." Saute, stirring regularly, until desired consistency is reached, usually 3-10 minutes.

Turn off Instant Pot and allow to cool. Store in jars in the fridge for up to 7 days or in the freezer for up to a year.

For Canning: Heat 8 oz jars in a stock pot filled with water to boiling for 10 minutes. Heat lids and rings in a saucepan to boiling for 10 minutes. Fill jars with Apple Butter leaving 1/2 inch headspace. Wipe rims of jars before applying lids and rings. Process in a water bath for 10 minutes. Remove jars and place on a kitchen towel. As the jars cool, you should hear the lids pop as they seal. Allow to sit for 24 hours. Remove rings for storage. Canned apple butter can be stored at room temperature for up to a year.