Place apples into the Instant Pot and stir in the lemon juice.
To the apples, add sugars, apple cider, cinnamon, allspice, nutmeg, and vanilla; stir around until well combined.
Secure the lid. Set the valve to sealing.
Set to Pressure Cook on HIGH for 8 minutes.
When cooking time is up, allow Natural Pressure Release for 15 minutes.
Remove the lid.
Using an immersion blender, blend the apple mixture until smooth. You can also use a high-powered blender or a food processor to blend the apples, but do it in batches and return blended apples back to the IP.
Turn Instant Pot to Saute and press the MINUS button to set it to LESS.
Bring mixture to a simmer; continue to cook for 12 to 15 minutes, or until thickened to desired consistency.
Turn OFF the IP, but let the apple butter completely cool inside the IP.
Once cooled, spoon the apple butter into an airtight container and keep refrigerated for 3 weeks.
You can also freeze it for up to 6 months.
If you want to CAN the Apple Butter, use Ball’s Canning Guides for step-by-step directions.