Peel and core apples, then slice into fourths. If the apples are really big, cut them into sixths.
Add apple slices and remaining ingredients to the insert of your Instant Pot.
Put the lid on the Instant Pot, set vent to sealing, then press the pressure cook button (or manual button on older models) and adjust the time to 15 minutes at high pressure.
When timer is finished, let pressure release naturally for 20 minutes. After 20 minutes, turn the dial to the VENT position and let remaining steam release. Remove lid.
Blend apple mixture with stick blender or regular blender until smooth. Be very careful since it will be quite hot!
If apple butter is still pretty runny, press the saute button on the Instant Pot, then press the minus button and adjust to "less".
Saute until thickened to desired consistency, stirring occasionally. You'll want to put the lid on for this since it tends to splatter a bit. Alternatively, you can use the slow cook setting instead and simmer that way, it will just take longer.
Turn off Instant Pot and allow apple butter to cool.
Spoon into jars and refrigerate for up to 1 week; or freeze for up to a year.