Peel, core, and slice apples.
Add apple slices, juice, and spices to the insert of your Instant Pot.
Put the lid on the Instant Pot, set vent to sealing, then press the manual button and adjust the time to 20 minutes at high pressure.
After the cooking time is over, quick release the pressure.
Remove the lid and puree the cooked apples and spices with an immersion blender (or you could blend it in a regular blender). Blend until everything is smooth and free of lumps.
Press the saute button on the Instant Pot, and then press the adjust button until it goes down to "less," which will put it on a lower setting.
With the lid off, stir the apple butter frequently while it boils, for 20-45 minutes until it thickens. Use caution with this step, as the mixture occasionally may splash up, and it's very hot. Continue boiling until it's as thick as you want it.
After the apple butter reaches the desired thickness (I cook mine until it falls off the spoon in sheets, and some sticks to the spoon), then let it cool. Ladle it into jars and store in the fridge for a week, or you can also freeze it in freezer jars or can it if you'd like.