Make use of the abundance of apples in this fall weather to make and store some Apple Butter made easily in the Instant Pot. This Instant Pot Apple Butter gets done with minimal supervision and stores well in the refrigerator and freezer.
Core the apples and slice. You can keep the peel on.
Add the apple slices, apple cider, cinnamon, pumpkin pie spice and cardamom to the inner pot liner of the Instant Pot.
Close the Instant Pot. Put the sealing pin in sealing position. Press Manual and adjust time to 15 mins on high pressure.
Once done, let the pressure release naturally. Watch for the pin near the sealing pin to fall down. Move the seal to release and open the Instant Pot.
Using an immersion blender, blend the cooked apples and spices to form apple sauce. You can also pour this out to a blender, blend and pour it back in to the Instant Pot liner.
Add the sugar, mix well and press saute on the Instant Pot. Set the saute to low. Let it cook down, stirring every 5-10 mins or so, for about an hour. The color will change slightly to a darker shade and the sauce will thicken to become apple butter. There is no set consistency to it, you can make it as thick or not thick and closer to apple sauce consistency, as per your personal preference.
You can store in glass bottles in the refrigerator for about 10 days to two weeks or freeze in small quantities to use later.