• Prepare apples by soaking them in water and white vinegar for 10 minutes.
• Core and cube apples, leaving peeling on.
• Add everything into instant pot and stir.
  
• Pressure cook 15 minute and set valve to sealing.
• Let instant pot natural release for 20 minutes.
• Then carefully release leftover steam.
• Remove the lid and use an immersion blender to puree the mixture until it is smooth and uniform.
  
• Next set the instant pot to sauté and stir until it starts to boil and pop. set the lid on it partially so it does not make a mess, but that it can also let some steam out.
• After 5 to 10 minutes stir and check the thickness of the apple butter. The longer it cooks the thicker it will get. Once you reached you desired thickness it's ready to be canned.

Canning Instructions

• Prepare jars, lids, and canner.
• Ladle hot apple butter into hot jars, leaving 1/4-inch headspace. Remove any air bubbles and adjust for proper headspace if necessary.
  
• Wipe the rim, center the lid, and finger tighten the screw band. Place the jars in the water bath canner, cover the tops with at least 1-inch of water and place the lid on the canner.
• Bring to a boil and process both pints and half-pints for 10 minutes, adjusting for altitude if necessary.
• Remove the lid allow the jars to sit for 5 minutes before removing to a towel-lined counter. Check seals after 12-24 hours.