Combine all the ingredients in the Instant Pot.
Secure the lid with the steam vent in sealed position. Press manual and set on high pressure for 3 minutes.
Allow the IP to release pressure naturally for 15 minutes then do a quick release.
Using an immersion blender, combine until full smooth. Option to use a slotted spoon to ladle the mixture into a blender or food processor and pulse until smooth. You may need to do this in bathces.
Pour apple butter in a glass mason jar or airtight container. Store in fridge for 3 days and serve chilled.