Step 1

Place the apples in a 6-quart Instant Pot. In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour the mixture over the apples and mix well.

Step 2

Turn Instant Pot to “Manual” and pressure cook on high pressure for 90 minutes. Allow to natural release for 10 minutes before releasing any remaining pressure.

Step 3

Use an immersion blender to puree the apple butter until smooth.

Step 4

Turn Instant Pot to “Slow Cook” and cook on high for about 2 hours, stirring occasionally, with the lid propped on about halfway to allow steam to release. (Do not latch lid.)

Step 5

Stir in vanilla.

Step 6

Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze.